Leftover Turkey Fricassee is a modern British recipe for a classic dish of leftover turkey, mushrooms and peas cooked in a cream sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Leftover Turkey Fricassee.
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Fricassees are a truly ancient dish, going back to early medieval times (13C) and beyond. It’s also a fairly easy dish to make and goes well with all kinds of fowl and white meat (pork, veal). This recipe is intended for leftover Christmas or Thanksgiving turkey, but you can simply substitute for a different (cooked) meat and make it your own. Add a little lemon zest and it also works well for leftover fish (New Year salmon, maybe?). The other thing is that it’s ultra-quick to make. Where else can you perform the preparation work and cooking in 20 minutes.
Heat the butter in a frying pan or heat-proof casserole, add the sliced mushrooms, garlic and thyme leaves and cook for about 4 minutes, or until the mushrooms are tender.
Scatter over and stir in the flour then beat in the wine, bring to a simmer and cook for 2 minutes. Now add the chicken stock, bring to a boil and reduce to a gentle simmer. Continue simmering for 5 minutes.
At this point, stir in the double cream and add the frozen peas. Bring back to a simmer then add the cooked turkey. Return to a simmer and cook for a few minutes before gently mixing in the grated nutmeg (if using). Season with the salt and black pepper, garnish with the parsley, grated parmesan and cayenne pepper.
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