A quick and easy leftover turkey fricassee recipe using leftover cooked turkey from Christmas.
The perfect recipe for Boxing Day and beyond! You can also use leftover cooked chicken or pork.
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The traditional French fricassee is made by browning chicken pieces (or other meats) in butter before simmering them in a rich, creamy white mushroom sauce.
This leftover turkey fricassee offers a twist on the classic recipe, using pre-cooked turkey. This not only makes it quicker-ready in under 20 minutes-but also incredibly easy to prepare!
More turkey leftovers? Try my easy leftover turkey curry next!
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✔️ Why you'll love this recipe!
- Easy leftover turkey recipe.
- Ready in 20 minutes.
- Creamy and comforting.
- Perfect for Boxing Day.
🛒 Ingredient notes
Turkey: Leftover cooked turkey or chicken, chopped into bite-sized pieces.
Butter: For sautéing the garlic and mushrooms.
Mushrooms: Sliced chestnut or closed-cup mushrooms.
Garlic: 3 cloves, peeled and finely chopped.
Thyme: Freshly chopped thyme leaves, or substitute with dried thyme if needed.
Flour: To thicken the sauce.
White Wine: To enhance the richness of the sauce.
Chicken or Turkey Stock: Use stock cubes or fresh homemade stock.
Double Cream: For a creamy, silky finish to the sauce.
Peas: Add frozen peas in the last few minutes of cooking for a pop of colour.
Salt & Pepper: To taste.
Garnish: Freshly chopped parsley and grated Parmesan cheese.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat the butter in a frying pan or casserole and cook the sliced mushrooms, garlic, and thyme leaves for 4 minutes until the mushrooms are tender.
Two: Stir in the flour and cook for 1 minute.
Three: Pour in the wine and let it bubble for 2 minutes.
Four: Add the chicken stock, bring to a boil, then turn down the heat to low and simmer for 5 minutes.
Five: Add the cream and frozen peas and cook for 5 minutes.
Six: Finally, mix in the cooked turkey and cook for a couple of minutes to warm the turkey pieces through. Season and serve.
🍴 Serving suggestions
Serve the leftover turkey fricassee with rice, mashed potatoes, polenta, or fresh crusty bread.
A side of vegetables would be great as well. Something like air fryer Brussels sprouts, roasted Tenderstem broccoli, or air fryer green beans.
📖 Variations
- Add a pinch of freshly grated nutmeg to the sauce.
- Use different cooked meats.
- Add in leftover vegetables. Cooked broccoli and cauliflower would work well.
- Wilt in a handful of baby spinach leaves at the end of cooking. The heat of the sauce will quickly wilt the baby leaves.
- Add a squeeze of lemon juice to cut through the richness of the sauce.
- Finish with grated Parmesan for extra flavour.
- Swap the double cream for creme fraiche.
- Make turkey fricassee in your slow cooker.
🥡 Storage
Store - Place the fricassee in an airtight container and store in the fridge for up to 3 days.
Reheat - Microwave until piping hot (or reheat on the hob).
Freeze - Place the fricassee in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge and reheat until piping hot.
❓ Frequently asked questions
1. Turkey Curry
2. Turkey Pasta Bake
3. Turkey Risotto
4. Turkey Fricassee
5. Turkey and Cheese Toastie
6. Turkey Frittata
7. Turkey Chowder
8. Turkey Fried Rice
Most fricassee recipes have a creamy white sauce. It's often made with stock, butter, double cream, garlic, and herbs.
Fricassee means stewed meat (often chicken), and vegetables (usually mushrooms), served in a creamy white sauce.
😋 More turkey recipes
- Slow Cooker Turkey Crown
- Turkey Bolognese
- Leftover Turkey Curry
- Turkey Mince Curry
- Leftover Turkey Pasta Bake
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Leftover Turkey Fricassee
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Equipment
- Knife
Ingredients
- 40 g Butter
- 250 g Chestnut Mushrooms sliced
- 3 Garlic Cloves peeled and sliced
- 2 teaspoon Thyme Leaves chopped
- 1 tablespoon Plain Flour
- 100 ml White Wine
- 300 ml Chicken Stock
- 100 ml Double Cream
- 150 g Frozen Peas
- 600 g Leftover Turkey cubed
- 1 tablespoon Parsley
- 3 tablespoon Grated Parmesan optional
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Heat the butter in a frying pan or casserole and cook the sliced mushrooms, garlic and thyme leaves for 4 minutes until the mushrooms are tender.40 g Butter, 250 g Chestnut Mushrooms, 3 Garlic Cloves, 2 teaspoon Thyme Leaves
- Stir in the flour and cook for 1 minute.1 tablespoon Plain Flour
- Pour in the wine and let it bubble for 2 minutes.100 ml White Wine
- Add the chicken stock, bring to a boil, then turn down the heat to low and simmer for 5 minutes.300 ml Chicken Stock
- Add the cream and frozen peas and cook for 5 minutes.100 ml Double Cream, 150 g Frozen Peas
- Finally, mix in the cooked turkey and cook for a couple of minutes to warm the turkey pieces through. Season and serve with chopped parsley and grated Parmesan.600 g Leftover Turkey, 1 tablespoon Parsley, 3 tablespoon Grated Parmesan, ½ teaspoon Salt, ¼ teaspoon Pepper
Video
Notes
- Add a pinch of freshly grated nutmeg to the sauce.
- Use different cooked meats.
- Add in leftover vegetables. Cooked broccoli and cauliflower would work well.
- Wilt in a handful of baby spinach leaves at the end of cooking. The heat of the sauce will quickly wilt the baby leaves.
- Add a squeeze of lemon juice to cut through the richness of the sauce.
Jen says
This was delicious! I used heavy cream instead of double cream as it was what I had in stock but a great way to use our leftover turkey!
Sheila says
Perfect recipe for those turkey leftovers. The whole family loved it.