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Leftover Turkey Fricassee in a red pan.
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5 from 5 votes

Easy Leftover Turkey Fricassee

Quick and easy leftover turkey fricassee recipe using Christmas roast turkey. Ready in just 20 minutes for a delicious and comforting meal!
Course Main Course
Cuisine British
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 4
Calories 547kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

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.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

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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