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Nov 24, 2012 12:44 PM

Sauce (not gravy) for leftover turkey.

We have all the fixings--turkey, stuffing, mashed potatoes--but no gravy or stock. Any suggestions for alternate sauce when we serve it all reheated tonight? Bernaise? Beurre blanc? Any ideas? Thanks.

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  1. No stock just isn't OK,what do you have????
    white wine reduction ,,,,beurre blanc,,,,brown butter beurre blanc ,,,,,Soy or Miso something with white wine or the other direction,rice vinegar
    white wine reduction,garlic and butter ......

    3 Replies
      1. re: magiesmom

        Somehow I think it would be easier to get turkey and make new gravy then make mole;)

        1. re: escondido123

          WITH YOU ,from ANOTHER lazy and smart,AKA smart and efficient

    1. I read the replies and I side on the fact that a reheat of nice leftovers calls for an easy sauce.

      No way I'm working hard for a bonus meal.

      I put myself in your moccasins for a second and I can't think of anything other than a fast gravy made w/ chicken broth from a can and a brown roux flavored with cajun spice.. or creole from a shaker or dried sage.. Perhaps a mustard based cream sauce too would be good with dijon? Again- easy stuff.. roux.. warm broth (steeped with dried tarragon) add mustard.. boom done.

      1. Equal parts A1 Steak Sauce, Ketchup and Mustard.

        1. I'm not sure how it will go with the sides, but a traditional British bread sauce should go well with the turkey.

          1. How about a glaze out of apple (or quince or cranberry) jelly mixed with grainy mustard and perhaps a touch of maple syrup and apple cider vinegar? Just reduce until slightly thickened.

            Or, how about Cumberland sauce? Yes, it contains a bit of stock but you could use a cube or Better than Bouillon if you have it.