Leftover Christmas turkey recipe for 4 people, takes only 15 mins; recipe has butter, mushroom, plain flour, sherry, stock, double cream, turkey and parsley.
Leftover turkey fricassee
Course: Leftover Christmas turkey
Servings
4
servings
Prep time
5 mins
Ingredients
- Parsley: small bunch of parsley, chopped (optional)
- Butter: 50g butter
- Plain Flour: 1 tbsp plain flour
- Turkey: 800g leftover boneless cooked turkey, chopped into chunks or shredded
- Mushroom: 100g chestnut or button mushrooms, quartered
- Double Cream: 150ml double cream or creme fraiche
- Stock: 200ml chicken or turkey stock
- Sherry: 100ml white wine or dry sherry
Directions
- Heat the butter in a deep frying orsaute panuntil sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
- 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.
