A lunchroom regular turned into a fireside comfort food! Turkey Slop is shredded turkey in a kitchen-made pan gravy ladled over creamy mashed potatoes. This is a savory and simple way to use up leftover Thanksgiving turkey! Serves 4 to 6.

If you went to junior or high school where I did you are keenly aware of what turkey slop is.

For those of you who didn’t, Turkey Slop was this savory lunch item on our schools cafeteria menu. It was the DEPENDABLE and right up there next to beef sticks, tostadas and French toast sticks.

What is turkey slop?

Essentially it’s shredded turkey in a savory gravy over mashed potatoes and was someone at the table’s REGULAR hot lunch served. On those days Pat would get triple lunch (yes, that was a thing) which is 3 servings of turkey slop, taking up 95% of his styrofoam lunch tray. It was obscenely hilarious.

Over the years since graduating high school, it has been my mission to make him a kitchen-made version of turkey slop. Early on I would use cream of chicken soup to make the gravy and then as the years went on and I discovered how to make a lusciously creamy pan gravy by making a roux and whisking in turkey stock and milk.

I admit that it isn’t the pretties, however it’s an incredibly flavor-packed and soul-satisfying way to use up leftover turkey.

To cook this Turkey Slop Recipe Gather:

leftover cooked turkey – Use both light and dark meat.
yellow onion – Lends delicate onion flavor.
garlic – Adds distinct punchy flavor.
kosher salt – Used to draw out flavor and season the dish.
unsalted butter – Lends flavor and needed to help make the sauce.
poultry seasoning – My go-to brand is Morton & Bassett (not sponsored).
unbleached all-purpose flour – This is needed to make the roux which will thicken the sauce/gravy.
turkey stock – Or use turkey broth. From-scratch or store-bought.
milk – Lends creaminess. For this method I use whole milk.
freshly ground black pepper – This will add some subtle bite and flavor.

If you don’t have leftover turkey, the good news is that you can make this anytime of the year, by using turkey breasts or tenderloins. You can poach, roast or pan fry them and then simply shred them into bitesize pieces. However leftovers from Thanksgiving are always dependable.

How To Easily Shred Turkey or Chicken:

Place desired amount of turkey into a large mixing bowl. Using your hand mixer, on low-speed, shred the turkey. This is so unfussy and takes minutes, if not seconds, to do.

With that said, set out 4 cups of shredded cooked turkey.

In the bowl of your mini food processor add 1/2 a yellow onion and 1 large clove of garlic.

Pulse until finely chopped. I like these to be small so they melt into the sauce.

In a 10-inch skillet over medium-low heat, add 4 tablespoons of unsalted butter and the onion and garlic mixture. Stir and cook until softened, about 6 minutes.

Once softened, add in 1-1/2 teaspoons of a good quality poultry seasoning.

Stir and cook for about a minute to soften the herbs and bring out their flavor.

Next sprinkle in 2 tablespoons of unbleached all-purpose flour, stir and cook the flour for 2 minutes.

While whisking, slowly pour in 2 cups of turkey stock (or broth).

And then pour in 1 cup of whole milk. Bring to a bubble over medium to medium-high heat. Once bubbling, reduce the hand simmer until slightly thickened.

Lastly add in the 4 cups shredded leftover turkey. If the gravy seems too thick, stir in a little extra stock or milk.

Stir to combine, taste and season with salt and black pepper, if desired.

So unfussy and Worth the pot!

Finally, ladle the turkey and gravy overtop of creamy mashed potatoes. Serve as is or top with freshly ground black pepper, snipped chives and/or minced parsley and next to your go-to veggie (see below).