Sometimes, only sometimes, I feel a little like a rabbit on the go. Perhaps even like the ever-ready bunny, always doing one thing or another, with something always happening in the kitchen at this time of year. From pastries to pies; from cookies to puddings: a one stop shop.
What to do? All the preparation of the festive season and mountains of turkey leftover! Sure, you can have sandwiches which are always great. Curry! Or even pan seared turkey with peppers over a salad. Awesome! But, me being me, I like to stick with something that brings the past to life.
Yup that’s right, a Fricassee. What’s that you may well ask? It is something that has become somewhat of a staple for me every time I roast a chicken, or any bird come to think of it. To many it is seen as a French stew, although without garlic. Weird, I know, but there you have it.
This dish not only allows you to revitalize your turkey, but dare I say even brings it back to life. With a rich creamy sauce, a delicate flavour of fresh herbs, mouth wateringly yummy is all I can say.
6 cups of picked cold turkey
1 small onion, thinly sliced
1 celery stalk, thinly sliced
1 carrot, thinly sliced
4 tablespoons butter
Pinch of salt and pepper (to taste)
3 tablespoons flour
3 cups hot chicken broth
1 cup white wine
4 sprigs fresh thyme
¼ cup finely chopped fresh parsley
1 medium white onion halved and thinly sliced
2 cups of roughly chopped Mushrooms
½ cup whipping cream
¼ teaspoon of nutmeg
1 teaspoon lemon juice
In a wide saucepan, cook the onion, celery, and carrot with the 2 tablespoons of butter over a medium heat. Once they have softened ad your leftover turkey pieces.
Sprinkle in the salt, pepper, and flour, ensuring that all sides of the turkey are coated. Cover and cook for 2-3 minutes.
Pour in half a cup of wine, and let simmer for 5 minutes, leaving the alcohol to cook out. Then add the chicken broth, thyme, bay leaf, and parsley. Ensure that there is enough liquid to just cover the turkey. Cover and simmer gently for 10 minutes. Remove the turkey to a serving dish and set aside, while also removing the sprigs of thyme and bay leaf.
In a large saucepan, melt 2 tablespoons of butter then add your thinly sliced white onion and leave to simmer for 2 minutes. Then add your chopped mushrooms again simmer for 2 minutes and finely add to this your remaining ½ cup of wine. Simmer for 5 minutes.
Add your onion and mushroom mixture to your other saucepan and bring to a boil. Cook until the sauce reduces thick enough to coat the back of a spoon.
In a medium bowl, mix together the egg and cream. Slowly drizzle this into the sauce. Turn up the heat and bring to a boil. Once it boils turn off the heat, season to taste, add the nutmeg and lemon juice.
Pour the sauce over the turkey and serve with mashed potatoes and fresh vegetables of choice, now that’s what I am talking about. Enjoy folks.