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
Prep:5 mins
Serves 4
50g butter100g chestnut or button mushrooms, quartered1 tbsp plain flour100ml white wine or dry sherry200ml chicken or turkey stock150ml double cream or crème fraîche 800g leftover boneless cooked turkey, chopped into chunks or shredded small bunch of parsley, chopped (optional)
STEP 1Heat 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.STEP 2Splash 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.
