XMAS and NEW YEAR Leftovers 1

Turkey Fricassee

50g butter

100g chestnut or button mushrooms

1 tbsp plain flour

100ml white wine

200ml chicken stock [use an oxo cube]

150ml double cream

800g leftover turkey [or a mixture to include, ham, pork and chicken] cut into chunks

small bunch of parsley

Heat the butter in a deep frying pan or sauté pan until just sizzling [ don’t burn it ] , then add the mushrooms and fry for about 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 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 meat mixture. Simmer until the meat mixture is heated through, then remove from the heat and stir in the parsley. Serve with pasta, mash or rice.

 

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