Leftover Turkey Fricassee
Make the most of leftover roast turkey with this easy, creamy Turkey Fricassee. Tender turkey, mushrooms and a delicious crème fraîche sauce make a comforting 20-minute dinner.
Servings: 4 servings
Calories: 427kcal
Ingredients
- 25 g of Butter
- 2 Shallots diced
- 200 g of Chestnut mushrooms sliced
- 2 Garlic cloves crushed
- 1 teaspoon of Fresh thyme leaves only
- 1 tablespoon of Plain flour
- 250 ml of Chicken stock
- 200 ml of Reduced fat crème fraîche
- 100 g of Sweetcorn
- 15 g of Parmesan grated
- 500 g of Leftover turkey chopped
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- Fresh parsley optional; to serve
Instructions
- 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.
- 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.
- 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.
- 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.
- Simmer: Simmer gently for around 4-5 minutes, stirring occasionally, until the turkey is steaming hot throughout. Don't let the sauce boil rapidly.
- Serve: Serve with pasta, rice or mashed potatoes and finish with some Fresh parsley if you like.
Notes
- Don't overcook the turkey. It is already cooked, so you only need to heat it until steaming hot throughout. Prolonged cooking can make it dry, especially if using turkey breast.
- Keep the heat low after adding the crème fraîche. Reduced-fat crème fraîche can split if boiled too vigorously. Gently simmer the sauce rather than letting it bubble rapidly.
- Adjust the sauce thickness. If it becomes too thick, add a splash of stock. If it's too thin, simmer it gently for a little longer, or add a small cornflour (cornstarch) slurry.
- Add a little lemon. A squeeze of fresh lemon juice and a little zest just before serving can brighten up the creamy mushroom sauce.
- Season at the end. Stock and Parmesan can both be salty, especially if you're using leftover homemade stock. Taste the sauce before adding extra salt.
- Cut the turkey into evenly sized pieces. This helps everything heat through at the same time, without some pieces becoming dry while others are still cold.
- Save time with prepared ingredients. Pre-sliced mushrooms, frozen chopped garlic and leftover cooked vegetables make this even quicker to put together.
Nutrition
Serving: 1portion (fricassee only) | Calories: 427kcal | Carbohydrates: 15g | Protein: 41g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 629mg | Potassium: 638mg | Fibre: 2g | Sugar: 5g | Vitamin A: 326IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 2mg
See this recipe on the site by scanning this QR code:
