4.6 from 33 votes
Turkey Fricassee (with Leftover Turkey)
A quick turkey fricassee recipe featuring turkey simmered in a silky, creamy white sauce. There’s hardly a better way of dealing with leftover turkey.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 462 kcal
Course:
Main Course
Cuisine:
French , German , American
Ingredients
- 10-14 oz cooked turkey 300-400 g, Note 1
- 4 tablespoons butter 60 g/ 2 oz
- ½ cup all-purpose flour 60 g/ 2 oz
- 3 ½ cups chicken stock 850 ml, Note 2
- 1 chicken stock cube optional, Note 3
- 10-14 oz mushrooms 300-400 g
- 1 tablespoon butter for the mushrooms
- ½ cup heavy cream 125 ml
- a few gratings of nutmeg
- fine sea salt and pepper
- fresh parsley
Instructions
- Prepare ingredients: Cut or shred the leftover meat into bite-sized pieces. Halve or quarter the mushrooms, depending on their size. Set them aside in different bowls.
- Sauce: Melt 4 tablespoons (60 g) butter in a saucepan large enough to hold everything. Add flour and stir well for a couple of minutes until the flour turns slightly golden. Slowly start adding the stock while whisking continuously to avoid clumps.
- Simmer, uncovered, until thickened, about 10-15 minutes. Add cream, nutmeg, salt, and pepper to taste when the sauce has thickened. Be generous with the spices.
- Cook the mushrooms while the sauce simmers. Fry them in 1 tablespoon of butter in a large pan for about 3-5 minutes or until golden.
- Combine: Add mushrooms and turkey to the sauce and stir well.
- Simmer for another few minutes until everything is hot. Adjust the seasoning, and sprinkle with chopped parsley.
Cup of Yum
Notes
- Turkey: I used dark meat, but white meat is also fine. Use as much as you have; between 10 and 16 oz (300-450 g) is fine.
- Homemade chicken or turkey stock would be great, but a good quality store-bought stock also makes a delicious sauce.
- Stock cube: Recommended if using poaching liquid and not stock to make the sauce.
Nutrition Information
Serving
1/4 of the dish
Calories
462kcal
(23%)
Carbohydrates
23g
(8%)
Protein
26g
(52%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
126mg
(42%)
Sodium
753mg
(31%)
Potassium
669mg
(19%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
915IU
(18%)
Vitamin C
2mg
(2%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 462
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 462kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 753mg | 31% |
| Potassium | 669mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.