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1
Saute the onion for several minutes over medium heat, stirring, in 1 tablespoon of the butter and in the bacon fat. You can use all butter instead, or substitute oil if you prefer.
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2
Add the mushrooms and saute until just soft, stirring occasionally. Remove the sauteed vegetables with a slotted spoon and set them aside.
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3
Add the remaining butter to the pan and melt over medium heat, stirring. Slowly sprinkle in the flour, stirring for several minutes to combine, until the mixture starts to brown a bit more.
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4
Gradually add the turkey broth, whisking continually to incorporate all the ingredients. Add the mustard, wine, and, if you're using it, the Worcestershire sauce. Stir well.
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5
Stir in the onion and mushrooms and cook over medium heat for another two to three minutes.
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6
Over medium heat, add the sour cream and whisk it vigorously until everything is combined. Watch it carefully, as the sauce should not boil. Test and correct the seasoning.
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7
Stir in the turkey, and simmer just until it's heated through.
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8
Serve over thickly sliced toast. It's also good over brown rice or leftover mashed potatoes - or under mashed potatoes in a casserole, then popped under the broiler for a quick shepherd's pie.
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9
You can also serve this over noodles, or stir it into noodles, top with small cubes of bread, drizzle some melted butter over it and pop it into the oven for a different kind of casserole.
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10
However you choose to go . . . . I hope you enjoy this. ;o)
