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leftover turkey fricassee in a small blue pot.
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4.64 from 11 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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Poultry
Cuisine: American, German, French
Servings: 4 servings
Calories: 462kcal
Author: Adina

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.

Notes

  1. 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. 
  2. Homemade chicken or turkey stock would be great, but a good quality store-bought stock also makes a delicious sauce.
  3. Stock cube: Recommended if using poaching liquid and not stock to make the sauce.

Nutrition

Serving: 1/4 of the dish | Calories: 462kcal | Carbohydrates: 23g | Protein: 26g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 753mg | Potassium: 669mg | Fiber: 1g | Sugar: 6g | Vitamin A: 915IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg