The Sunday Mail
Make the most of leftover roast turkey with this creamy fricassee.
It’s delicious served with potatoes or pasta, and ideal for leftover turkey from Christmas dinner.
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Ingredients
50g butter
100g chestnut or button mushrooms, quartered
1 tablespoon plain flour
100ml white wine or dry sherry
200ml chicken or turkey stock
150ml double cream or crème fraîche
800g leftover boneless cooked turkey, chopped into chunks or shredded
Small bunch of parsley, chopped
STEP 1
Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for four to five minutes until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
STEP 2
Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.
NB. Preparation time: five minutes; Cook: 15 minutes; serves: four people. —BBC.
