Leftover turkey fricassee

Make the most of leftover roast turkey with this creamy fricassee. It's delicious served with potatoes or pasta, and ideal for using up turkey from Christmas dinner

View original recipe on bbcgoodfood.com

dinnermain-coursesuppermushroomsturkeywinter

0

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Nutritional Information

Calories:707 kcal

Carbohydrate:5 g

Fat:45 g

Dietary Fiber:1 g

Protein:65 g

Saturated Fat:24 g

Sodium:1 mg

Sugar:2 g

Ingredients

50g butter

100g chestnut or button mushrooms quartered

1 tbsp plain flour

100ml white wine or dry sherry

200ml chicken or turkey stock

150ml double cream or crème fraîche

800g leftover boneless cooked turkey chopped into chunks or shredded

small bunch of parsley chopped (optional)

Instructions

Step 1
Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
Step 2
Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.

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