Easy Leftover Turkey Fricassee
Cooked turkey, mushrooms and peas in a creamy garlic and thyme sauce. An easy dinner for Christmas or Thanksgiving leftovers, with a wine-free option.
Servings 4
Calories 547kcal
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Equipment
- Knife
Ingredients
- 40 g Butter
- 250 g Chestnut Mushrooms (Cremini) sliced
- 3 Garlic Cloves peeled and sliced
- 2 teaspoon Thyme Leaves chopped
- 1 tablespoon Plain Flour (All-purpose flour)
- 100 ml White Wine
- 300 ml Chicken Stock (Broth)
- 100 ml Double Cream (Heavy 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
- Melt the butter in a large frying pan (skillet) or shallow casserole over a medium heat. Add the mushrooms, garlic and thyme. Cook, stirring, until the mushrooms are tender. Reduce the heat if the garlic starts to brown too quickly.40 g Butter, 250 g Chestnut Mushrooms (Cremini), 3 Garlic Cloves, 2 tsp Thyme Leaves
- Stir in the flour and cook for 1 minute.1 tbsp Plain Flour (All-purpose flour)
- Pour in the wine and let it bubble for 2 minutes.100 ml White Wine
- Gradually stir in the stock. Bring to a gentle simmer and cook, stirring regularly, until the sauce starts to thicken.300 ml Chicken Stock (Broth)
- Add the cream and frozen peas. Cook gently until the peas are thoroughly cooked and the sauce coats a spoon (about 5 - 6 mins)100 ml Double Cream (Heavy cream), 150 g Frozen Peas
- Stir in the cooked turkey and heat gently until steaming hot throughout. Add a splash of stock if necessary. Taste and season, then serve with chopped parsley and optional Parmesan.600 g Leftover Turkey, 1 tbsp Parsley, 3 tbsp Grated Parmesan, ½ tsp Salt, ¼ tsp Pepper
Video
Notes
- Turkey: Use cooked breast meat, thigh meat or both. This method is not suitable for raw turkey.
- Without wine: Replace the wine with 100ml extra stock. Use 400ml total stock—approximately 1⅔ US cups plus 1 teaspoon.
- Cream: Heavy cream, single cream and crème fraîche can replace double cream. Keep the heat gentle.
- Sauce consistency: Add a little stock if too thick, or reduce before adding the turkey if too thin.
- Timing: Allow around 20 minutes, but always give the turkey enough time to become steaming hot throughout.
- Food safety: This recipe reheats cooked turkey. Make only the quantity needed for this meal and follow the advice to reheat leftovers only once.
Nutritional Information (Approximate)
Calories: 547kcal | Carbohydrates: 18g | Protein: 53g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 197mg | Sodium: 635mg | Potassium: 890mg | Fiber: 3g | Sugar: 5g | Vitamin A: 888IU | Vitamin C: 19mg | Calcium: 119mg | Iron: 4mg
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