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Sauce (not gravy) for leftover turkey.

escondido123 Nov 24, 2012 12:44 PM

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. l
    lcool RE: escondido123 Nov 24, 2012 01:29 PM

    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: lcool
      magiesmom RE: lcool Nov 24, 2012 01:53 PM


      1. re: magiesmom
        escondido123 RE: magiesmom Nov 24, 2012 05:03 PM

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

        1. re: escondido123
          lcool RE: escondido123 Nov 24, 2012 05:51 PM

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

    2. e_bone RE: escondido123 Nov 24, 2012 06:55 PM

      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. ipsedixit RE: escondido123 Nov 24, 2012 07:33 PM

        Equal parts A1 Steak Sauce, Ketchup and Mustard.

        1. f
          FoodPopulist RE: escondido123 Nov 24, 2012 07:44 PM

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

          1. chefathome RE: escondido123 Nov 24, 2012 07:50 PM

            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.
            ETA: http://www.bbc.co.uk/food/recipes/cum...

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