Turkey Fricassee Recipes

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LEFTOVER TURKEY FRICASSEE



Leftover turkey fricassee image

Make the most of leftover roast turkey with this creamy fricassee. It's delicious served with potatoes or pasta, and ideal for using up turkey from Christmas dinner

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 8

50g butter
100g chestnut or button mushrooms, quartered
1 tbsp plain flour
100ml white wine or dry sherry
200ml chicken or turkey stock
150ml double cream or crème fraîche
800g leftover boneless cooked turkey, chopped into chunks or shredded
small bunch of parsley, chopped (optional)

Steps:

  • Heat the butter in a deep frying or sauté pan until 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.

Nutrition Facts : Calories 707 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 1 milligram of sodium

TURKEY FRICASSEE



Turkey Fricassee image

I adapted my chicken fricassee recipe to use up post-Thanksgiving leftovers. If you want to make the chicken version, simply exchange cooked chicken for the cooked turkey.

Provided by Cactuscat

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs cooked turkey, chopped
1 medium onion, chopped
8 ounces mushrooms, sliced
2 -3 carrots, chopped
2 -3 stalks celery, chopped
16 ounces frozen chopped broccoli (or fresh if you've got it)
1/2 cup flour
4 tablespoons butter
4 cups stock (chicken or turkey)
salt and pepper

Steps:

  • Before anything, prep the broccoli. Thaw in a covered, microwave-safe bowl with 2 tablespoons of water in the bottom. Cook broccoli for 3-4 minutes, long enough to defrost it, but not cook it completely. If using fresh broccoli, skip this step.
  • Melt the butter in a pot or dutch oven.
  • Add onion and cook until translucent.
  • Add flour to the onion and butter in the pan and stir until combined.
  • Cook flour mixture for about a minute.
  • Add stock.
  • Stirring constantly, heat until mixture comes to a boil and thickens.
  • Add the rest of the ingredients.
  • Once the fricasse reaches a simmer turn the heat down to medium, cover and cook for ~30 minutes, stirring occasionally. It's done when the vegetables are tender.

SECRET RECIPE CHICKEN FRICASSEE



Secret Recipe Chicken Fricassee image

This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.

Provided by jodilmayer

Categories     World Cuisine Recipes     European     French

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
¼ cup margarine
2 cups heavy whipping cream
2 cups chicken broth
1 tablespoon dried parsley
4 egg yolks
¼ cup lemon juice
1 teaspoon cornstarch, or as needed
4 cooked chicken breasts, broken into chunks

Steps:

  • Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
  • Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
  • Whisk egg yolks and lemon juice together in a bowl.
  • Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
  • If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
  • Stir chicken breast pieces into sauce until chicken is heated through.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g

CHICKEN FRICASSEE



Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

Steps:

  • In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts :

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