Leftover Turkey Fricassee

Turkey fricassee garnished with parsley, in a dark coloured pan on white tiled background, ready to serve.

5 from 1 vote

A 20-minute luscious and creamy fricassee sauce for leftover turkey with the perfect balance of richness, umami, and acidity.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: French

Servings:

Calories: 655kcal

Author: Helen

Equipment

Ingredients

2 tbsp butter
1 onion
¾ cup mushrooms (Note 1)
2 cloves garlic
4 sprigs thyme
3 tbsp all-purpose flour (plain flour)
½ cup white wine (Note 2)
3 cups chicken stock (Note 3)
½ cup heavy or double cream (Note 4)
½ tsp black pepper
3/3 cups leftover turkey (Note 5)
fresh parsley

US Customary - Metric

Instructions

Heat a large skillet or pan over medium heat. Add the butter and let it melt.
Add the chopped onion and cook until it becomes translucent, about 2-3 minutes.
Add the sliced mushrooms to the pan and cook them for a few minutes until they start to brown.
Stir in the minced garlic and thyme sprigs, cooking for another 1-2 minutes until fragrant.
Sprinkle the flour over the mushroom mixture and stir well to combine.
Pour in the white wine, stirring constantly, and allow it to simmer for a few minutes until it has reduced by half.
Slowly add the chicken stock while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
Once the sauce has thickened slightly, add the cream and black pepper. Stir to combine, and let it simmer for another 5 minutes to allow the flavours to meld. Taste and season with salt as needed.
Add the leftover turkey to the pan and cook for 5-7 minutes, or until the turkey is heated through and the sauce has thickened to your desired consistency.
Remove the thyme sprigs and discard them.
Serve the leftover turkey fricassee with cooked rice, mashed potatoes, or pasta. Garnish with fresh chopped parsley for a burst of color and flavor.

Notes

Mushrooms: Widely available button (cremini) mushrooms work well as their mild flavor complements the rich and creamy sauce. However, you can also use other varieties like shiitake or oyster mushrooms for a more unique and robust flavor profile.
White wine: Choose a dry white wine with good acidity, such as Sauvignon Blanc or Chardonnay. Avoid sweet wines that will make the flavors in the dish unbalanced. You can also use vermouth or for a non-alcoholic option, you can switch the white wine for the same volume of chicken stock. But note that it won't add the same acidity and depth of flavor to the dish, so you may want to add a little lemon juice to give the sauce some tanginess.
Chicken stock/broth: You can use powdered store-bought stock or homemade.
Heavy cream/double cream: You can swap this for single/pouring cream or crème fraîche. This will make the sauce a little lighter and not quite as rich.
Leftover turkey: You can also use leftover chicken or pork.

Storage:

Leftovers can be stored in the fridge for up to 3 days. It's best to reheat on the stove to avoid overcooking the turkey. When storing leftovers, please consider how long you have had the leftover turkey. If it's a couple of days old or has been left out at room temperature for a while, it might best not to risk it.

Nutrition