Leftover Turkey Fricassee
Now that the festivity is almost over, you probably wonder what to do with your leftover turkey. Why not make my easy leftover turkey fricassee? It is creamy, packed full of flavor, and utterly delicious. We love to serve this over rice, and I can assure you no grains will be left in your bowl if you make this recipe. It is that good!
Related recipes: Turkey fricassee is a hybrid of my shredded chicken and gravy and my mushroom gravy recipe. You will love them.
Why you will love this recipe
- It’s a great way to use up leftover turkey, herbs, and wine from the holidays.
- This is a quick and easy comforting dish, and it requires minimal ingredients, too.
- Turkey friccasee is an ideal recipe to make on a busy weeknight. You will only need about 30 minutes to make it from start to finish.
What you will need
Leftover turkey or any cooked turkey you have on hand
Mushrooms: I used cremini mushrooms, but any would work for this recipe
White wine
Unsalted butter
All-purpose flour
Nutmeg: You only need a pinch for this recipe. It can be omitted if you want.
Onion
Garlic
Fresh thyme: substitute with dried thyme
Fresh parsley
Chicken stock
Single cream: I used single cream (half and half) to keep this recipe light. You can use heavy cream or substitute the cream for creme fraise.
Salt and black pepper
How to make this quick and easy leftover turkey fricassee
Place a skillet on medium-high heat, add butter, and melt.
Add onion, mushrooms, and spring of thyme, stir to combine, and cook until the onions are soft and translucent and the mushrooms slightly golden brown.
Add garlic, nutmeg, parsley, salt, and black pepper, and stir to combine.
Sprinkle flour over the mushroom mixture and stir to combine
Slowly pour in white wine and the chicken stock and stir constantly to avoid lumps.
Pour in the cream, then add the leftover turkey and stir to combine (Add more chicken stock at this point if need be)
Lower the heat to medium-low and let the sauce simmer for 7-10 minutes, stirring intermittently so it doesn’t burn.
Lastly, add frozen green peas (if using) and chopped parsley, stir to combine, and cook just until the peas are thawed. Take it off the heat and serve it hot over rice, mashed potatoes, or pasta of your choice. Enjoy!
Watch how to make it
Other things to do with leftover turkey
- Turkey fried rice
- Swap the chicken in my healthy chicken pot pie for turkey, and you will have the best crustless turkey pot pie.
- Creamy turkey pasta
- Turkey coconut milk curry
- Turkey chili: Swap ground turkey for shredded turkey using my turkey chili con carne recipe.
- Make turkey soup using my chicken and lentil soup recipe.
- Make a hearty turkey and vegetable soup using my vegetable soup recipe. Simply add your cooked turkey and let it simmer until the flavors are fully infused.
How to store
You can store it in the fridge for up to 4 days; that said, I prefer to serve it fresh on the day it is made. You can also freeze it for up to 1 month. When reheated, the sauce might separate a bit, but that shouldn’t affect the taste.
Reheat over the stovetop or in the microwave. Add a splash of milk, water or stock if the sauce is too thick to aid the reheating process.
Leftover Turkey Fricassee
Ingredients
- 3 cups leftover turkey about 700g
- 300 g cremini mushrooms cleaned and sliced
- ½ cup white wine
- 50 g unsalted butter
- 3 Tablespoons all-purpose flour
- Pinch of nutmeg optional
- 1 large onion thinly sliced
- 4 garlic cloves finely chopped
- 3 fresh thyme
- Fresh parsley chopped
- 1-2 cups low sodium chicken stock see note
- 1 cup single cream half and half
- Salt and black pepper
- 1 cup frozen peas or as needed
Instructions
- Place a skillet on medium-high heat, add butter, and melt.
- Add onion, mushrooms and spring of thyme, stir to combine. Cook until the onions are soft and translucent and the mushrooms slightly golden brown.
- Add garlic, nutmeg, parsley, salt, and black pepper, and stir to combine. Cook for about 30 seconds or just until the garlic is fragrant.
- Sprinkle flour over the mushroom mixture and stir to combine.
- Slowly pour in white wine and the chicken stock (1-2 cups) and stir constantly to avoid lumps.
- Pour in the cream, then add the leftover turkey and stir to combine (Add more chicken stock at this point if need be)
- Lower the heat to medium-low and let the sauce simmer for 7-10 minutes, stirring intermittently so it doesn’t burn.
- Lastly, add frozen green peas (if using) and chopped parsley, stir to combine, and cook just until the peas are thawed. Taste and adjust the seasoning accordingly.Take it off the heat and serve it hot over rice, mashed potatoes, or pasta of your choice. Enjoy!
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious leftover turkey recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
