Leftover turkey fricassee
POULTRY MAIN DISH RECIPES
Capitalize on extra meal turkey with this velvety fricassee. It's tasty presented with potatoes or pasta, and ideal for spending turkey from Christmas supper
Cooking Ingredients
- 50g margarine
- 100g chestnut or button mushrooms, quartered
- 1 tbsp plain flour
- 100ml white wine or dry sherry
- 200ml chicken or turkey stock
- 150ml twofold cream or crème fraîche
- 800g extra boneless cooked turkey, slashed into pieces or destroyed
- little bundle of parsley, hacked (discretionary)
Cooking Direction
Technique
Stage 1
Heat the margarine in a profound searing or sauté skillet until sizzling, then add the mushrooms and broil for 4-5 mins until relaxed. Sprinkle over the flour and mix until a glue structures. Cook for a couple of additional minutes.
Stage 2
Sprinkle in the wine or sherry and let it bubble briefly, then mix in the stock and bring to the bubble. Decrease the intensity to a stew and mix in the cream. Season, then mix in the turkey. Stew until the turkey is warmed through, then eliminate from the intensity and mix in the parsley, if utilizing. Present with pasta, crush or rice.