Turkey Fricassee
Turkey Fricassee



  • 50g quality butter
  • 100g brown mushrooms, quartered
  • 1 tbsp flour
  • 100ml white wine
  • 200ml chicken stock
  • 150ml heavy cream
  • 800g cooked turkey, chopped into chunks or shredded
  • Small bunch of parsley, finely chopped
  • Cooked rice, to serve
  • Heat the butter in a frying pan until foaming, then add the mushrooms and fry for 4 mins to soften. Sprinkle in the flour to make a paste from the moisture, and cook for a couple of minutes more.
  • Splash the wine into the pan, and let it bubble for a minute or two. Stir in the stock, bring to the boil, and leave to simmer as you stir in the cream. Season well, then add the turkey pieces. Once everything is heated through, remove from the hob and stir in the chopped parsley. Serve immediately with cooked rice.
15 mins
4 serving

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