LEFTOVER TURKEY FRICASSEE
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
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 AND MUSHROOM FRICASSEE
The Turkey and Mushroom Fricassee recipe out of our category Turkey! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Place turkey cutlets between 2 sheets of plastic wrap and pound gently and evenly with a rolling pin or meat tenderizer. Combine flour, salt, pepper, and paprika; dredge turkey in seasoned flour to coat both sides.
- In a large skillet over medium heat, melt 1 tablespoon butter and oil together. Sauté turkey cutlets, a few at a time, until browned and cooked through, or about 2 to 3 minutes on each side. Transfer cutlets to a warm plate and keep warm.
- Add onion and sliced mushrooms to the skillet along with remaining 1 tablespoon butter. Cook until onions are translucent and mushrooms are lightly browned. Add the broth, wine, rosemary, parsley, and garlic. Increase the heat and simmer briskly until reduced by about 1/3 to 1/2. Reduce heat to medium-low.
- Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened. Add about 1/2 cup of the cream. Taste and add more cream if the sauce seems too strong. Meanwhile, slice the turkey into bite-size pieces and add to mushroom and sauce mixture; heat through. Serve.
- Serves 4 to 6.
TEMPEH AND WILD MUSHROOM FRICASSEE
If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.
Provided by Tara Parker-Pope
Categories side dish
Time 40m
Yield 6 servings (serving size: 1 cup).
Number Of Ingredients 20
Steps:
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
- Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
- Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 579 milligrams, Sugar 5 grams
TURKEY FRICASSEE
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
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.
WILD MUSHROOM FRICASSEE
Make and share this Wild Mushroom Fricassee recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
- Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside.
- Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
- Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown.
- Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
- Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.
- Cover the frying pan with a large lid and cook over high heat for 1 minute.
- Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
- Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
- Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.
Nutrition Facts : Calories 421.1, Fat 9.6, SaturatedFat 4.5, Cholesterol 15.3, Sodium 856.4, Carbohydrate 66.6, Fiber 5.2, Sugar 3.9, Protein 13.8
PORK FRICASSéE WITH MUSHROOMS AND CARROTS
Steps:
- In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it as it is browned to a large bowl. Pour off the fat from the kettle, return the pork to the kettle with the onion, the celery, the bay leaf, the broth, and the water, and simmer the mixture, uncovered for 1 1/2 hours, or until the pork is tender. Add the carrots, simmer the mixture, covered for 15 minutes, or until the carrots are tender, and transfer the pork and the carrots with tongs to a bowl. Strain the mixture through a fine sieve into a bowl return the cooking liquid to the kettle, and boil it until it is reduced to about 3 cups.
- In a large heavy skillet cook the mushrooms in the butter over moderate heat, stirring occasionally, until most of the liquid the mushrooms give off is evaporated, sprinkle the mixture with the flour, and cook it over moderately low heat, scraping up the brown bits, for 3 minutes. Stir in the cream, stirring until the mixture is combined well, add the mushroom mixture to the cooking liquid, and simmer the sauce, stirring, until it is thickened. Stir in the lemon juice, the pork, the carrots, salt and pepper to taste . The fricassee may be made 2 days in advance and kept covered and chilled. Stir in the parsley and serve the fricassee over the paprika rice.
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QUICK FRICASSEE WITH LEFTOVER TURKEY (OR LEFTOVER CHICKEN)
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- Read the blog post if you don't have turkey or chicken leftovers and are making the fricassee with fresh turkey or chicken. You will need the above-mentioned chicken stock cube in this case.
- If using leftover meat, cut it or tear it into bite-sized pieces. Halve or quarter the mushrooms, depending on their size.
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