Leftover Turkey Fricassee

4 standard portions

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Ingredients

• 25 g Butter
• 2 Shallots (diced)
• 200 g Chestnut mushrooms (sliced)
• 2 Garlic cloves (crushed)
• 1 teaspoon Fresh thyme (leaves only)
• 1 tablespoon Plain flour
• 250 ml Chicken stock
• 200 ml Reduced fat crème fraîche
• 100 g Sweetcorn
• 15 g Parmesan (grated)
• 500 g Leftover turkey (chopped)
• ¼ teaspoon Fine sea salt
• ½ teaspoon Ground black pepper
• Fresh parsley (optional; to serve)

Method

1. Cook the mushrooms & shallots: Melt 25 g of Butter in a large, deep frying pan over a medium heat. Add 2 Shallots (diced) and 200 g of Chestnut mushrooms (sliced) and cook for 3-4 minutes until softened.Add 2 Garlic cloves (crushed) and 1 teaspoon of Fresh thyme and cook for another minute.
2. Add the flour: Sprinkle over 1 tablespoon of Plain flour and stir well to coat the mushrooms. Cook for 1 minute, stirring, so the flour doesn't taste raw.
3. Add the stock: Gradually pour in 250 ml of Chicken stock, stirring as you go to prevent lumps. Bring to a gentle simmer and allow the sauce to start thickening.
4. Add the remaining ingredients: Reduce the heat to low and stir in 200 ml of Reduced fat crème fraîche, 100 g of Sweetcorn and 15 g of Parmesan.Add 500 g of Leftover turkey and season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.
5. Simmer: Simmer gently for around 4-5 minutes, stirring occasionally, until the turkey is steaming hot throughout. Don't let the sauce boil rapidly.
6. Serve: Serve with pasta, rice or mashed potatoes and finish with some Fresh parsley if you like.