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Fricassée of Turkey
Fricassée of Turkey is a traditional British recipe for a classic dish of roasted turkey pieces served in a white sauce flavoured with vermouth and mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Fricassée of Turkey.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesBritish Recipes
This is an excellent way of using-up left-over
Christmas or cooked turkey. But it can also be made with fresh turkey. Simply cut the bird into serving pieces, fry in butter until golden then bake in the oven until done.
Ingredients:
400g cooked turkey, cut into serving pieces
200g button mushrooms
2 egg yolks
1 tsp
parsley, finely chopped
juice of 1 lemon
butter for frying
For the Sauce:
30g butter
30g plain flour
300ml
white stock
45m dry vermouth (optional)
freshly-grated
nutmeg, to taste
salt and freshly-ground black pepper, to taste
Method:
Melt a little butter in a pan, add the button mushrooms and fry until golden. Take off the heat and set aside. Now prepare the sauce. Melt the butter in a pan then scatter the flour over the top and stir in to form a smooth roux. Add the vermouth and cook for 1 minute then whisk in the white stock until smooth. Bring the mixture gently to a boil and cook, stirring constantly, until thickened. Season with nutmeg, salt and freshly-ground black pepper.
Add the turkey pieces and the mushrooms and allow to heat through. Now whisk together the egg yolks and the lemon juice until smooth. Mix 4 tbsp of the hot sauce with the egg yolk mix then pour the resultant mixture into the pan. Stir to combine and allow to heat through and thicken (do not allow the mixture to boil beyond this point, or it will split).
Add the chicken pieces and the mushrooms and allow to heat through. Now whisk together the egg yolks and the lemon juice until smooth. Mix 4 tbsp of the hot sauce with the egg yolk mix then pour the resultant mixture into the pan. Stir to combine and allow to heat through and thicken (do not allow the mixture to boil beyond this point, or it will split).
Serve immediately on a bed of rice.
