Turkey Fricassee with leftover roast turkey

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Make the most out of your leftover roast turkey with this creamy turkey fricassee. It’s delicious served with rice, mashed potatoes or pasta.

It’s ideal for using up turkey from the Christmas dinner and that’s what makes it easy to cook in less than 20 minutes.

Traditional French fricassee is made with chicken pieces (you can use turkey as well) which are browned in butter and then cooked in a creamy white mushroom sauce.

See my recipe for Thyme Chicken Fricassee recipe. I skipped the mushrooms in that recipe as a member of our family does not eat mushrooms.

However, as the rest of us love mushrooms, I now sauté the mushrooms separately and added them together with the parsley when the dish is ready, after removing a portion without the mushrooms.

The broth was made the previous day from the leftover turkey carcass and bones, when I made my Turkey Soup.

However, if you don’t have any you can use a chicken bouillon dissolved with water.

Fricassee should result in a thick, saucy gravy.

What does fricassee mean in cooking?

Fri-kə-ˈsē variants or less commonly fricassée. : a dish of pieces of meat (such as chicken) or vegetables stewed in stock and served in a white sauce.

What is fricassee sauce made of?

Most chicken fricassee recipes include a sauce that is creamy and flavourful. It’s often made of chicken broth, butter, heavy cream, garlic, and lemon juice. Fresh herbs such as dill, parsley, rosemary, or thyme may be added.

Why is it called fricassee?

The etymology of “fricassee” is believed to be “to fry” and “in pieces.” Most techniques in American cooking texts include cutting the meat into pieces, frying in fat, then finishing in liquid.

It is a word of French origin, although the exact etymology is unclear. It is theorized to be a compound of the French frire (to fry) and casser or quasser (to break in pieces).

Ingredients needed to make Turkey Fricassee:

• Butter (I used half butter and half extra virgin olive oil)
• Onion
• Garlic
• All purpose flour
• White dry wine
• Milk (I used low fat milk)
• Corn (frozen or canned)
• Mushrooms
• Leftover turkey
• Turkey broth or chicken bouillon
• Cheese (I used three kinds of cheeses: gouda, graviera and mozzarella)
• Salt and pepper
• Parsley or other herbs, such as thyme or dill
• Rice, potatoes or pasta, as a side dish

Let’s make the Turkey Fricassee

1. Heat some olive oil and butter in a frying pan and sauté the mushrooms for 2 – 3 minutes. Remove from the heat.
2. Cut the turkey meat into small pieces.
3. Prepare some broth from the leftover turkey carcass and the bones, by boiling the bones with enough water to cover them, for at least 15 minutes.
4. Boil the corn for 5 minutes and drain.
5. Heat the olive oil and butter in a non-stick frying pan and sauté the onion until translucent.
6. Add the garlic and sauté for a few seconds, until fragrant.
7. Add the flour and mix for a couple of minutes, to make a roux. Cook for a few minutes.
8. Add the wine and cook for 2 – 3 minutes.
9. Then add the milk and mix until it starts to slightly thicken.
10. Stir in the corn and the leftover turkey meat.
11. Add the cheese, salt and pepper.
12. Mix well to combine. 
13. The mixture will start thickening.
14. Add some broth and mix until it becomes creamy again.
15. Finally, add the mushrooms and parsley.
16. Stir until all the ingredients are well combined.
17. Boil some rice in leftover turkey broth. Add some rice around a platter and put the turkey in the middle

Kopiaste and Kali Orexi!

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