Creamed turkey is a quintessential “comfort food” and with this recipe you can whip it up anytime – no need to wait for Thanksgiving turkey leftovers! My kids are especially fond of this dish.
In a large, heavy skillet, sauté the onions, celery and mushrooms in the olive oil over medium heat until soft. Add the turkey, chicken broth, nutmeg, eggs, and lemon juice and bring to a boil. Reduce heat to low and simmer, stirring occasionally for about 8 minutes. Add the yogurt and chopped parsley and stir until thoroughly combined. Serve over brown rice, multigrain pasta, quinoa or barley.