Easy Leftover Turkey Fricassee
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 40 g Butter
- 250 g Chestnut Mushrooms (Cremini) (sliced)
- 3 Garlic Cloves (peeled and sliced)
- 2 tsp Thyme Leaves (chopped)
- 1 tbsp Plain Flour (All-purpose flour)
- 100 ml White Wine
- 300 ml Chicken Stock (Broth)
- 100 ml Double Cream (Heavy cream)
- 150 g Frozen Peas
- 600 g Leftover Turkey (cubed)
- 1 tbsp Parsley
- 3 tbsp Grated Parmesan (optional)
- Β½ tsp Salt
- ΒΌ tsp Pepper
Method
- Melt the butter in a large frying pan (skillet) or shallow casserole over a medium heat. Add the mushrooms, garlic and thyme. Cook, stirring, until the mushrooms are tender. Reduce the heat if the garlic starts to brown too quickly.
- Stir in the flour and cook for 1 minute.
- Pour in the wine and let it bubble for 2 minutes.
- Gradually stir in the stock. Bring to a gentle simmer and cook, stirring regularly, until the sauce starts to thicken.
- Add the cream and frozen peas. Cook gently until the peas are thoroughly cooked and the sauce coats a spoon (about 5 - 6 mins)
- Stir in the cooked turkey and heat gently until steaming hot throughout. Add a splash of stock if necessary. Taste and season, then serve with chopped parsley and optional Parmesan.