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To fricassee a turkey, you braise the meat in a rich, creamy white sauce with aromatics and vegetables. It is a classic French method that is absolutely perfect for turning raw turkey pieces or leftover holiday turkey into a comforting, tender meal. 

Knife and Soul

 +4

Here is how to make a classic turkey fricassee:

🧑‍🍳 Ingredients You Need

Turkey: 1.5 to 2 lbs of turkey meat (cut raw bone-in pieces into joints, or chop up cooked leftovers)

Aromatics: 1 medium chopped onion, 2 minced garlic cloves, and 8 oz of sliced mushrooms

Vegetables: 2 chopped carrots and 2 chopped celery stalks

Thickener: 4 tablespoons of butter and ½ cup of all-purpose flour (to make a roux)

Liquid: 4 cups of chicken or turkey stock, and ½ cup of heavy cream

Seasonings: Fresh thyme, a splash of lemon juice or white wine, salt, pepper, and a pinch of nutmeg 

Knife and Soul

 +3

🥣 Step-by-Step Cooking Instructions

1. Sear the Meat (If Using Raw Turkey) 

Melt 2 tablespoons of butter in a large Dutch oven or heavy pot over medium-high heat. Season your raw turkey pieces with salt and pepper. Sear them until they are golden brown on all sides, then remove the turkey from the pot and set it aside (it does not need to be fully cooked yet). Note: If you are using already-cooked leftovers, skip this step and start at Step 2. 

Food.com

 +4

2. Sauté the Vegetables

Lower the heat to medium and add the remaining butter to the pot. Toss in your chopped onion, carrots, celery, and mushrooms. Cook for 5 to 7 minutes until the vegetables soften and the onions become translucent. Add the garlic during the last minute so it does not burn. 

Food.com

 +2

3. Build the Sauce (The Roux)

Sprinkle the flour directly over the sautéed vegetables and butter. Stir constantly for about 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the stock while whisking vigorously to prevent any lumps from forming. Bring the liquid to a boil, stirring until the sauce starts to thicken. 

Outdoor Canada

 +1

4. Simmer Until Tender 

Stir in the heavy cream, a splash of lemon juice (or white wine), thyme, and nutmeg. Turn the heat down to low. 

Knife and Soul

 +1

For Raw Turkey: Return the seared pieces to the pot, cover, and simmer gently for about 45 to 60 minutes until the turkey is fork-tender.

For Leftover Turkey: Stir in your chopped, cooked turkey. Cover and simmer for just 20 to 30 minutes so the flavors merge and the vegetables soften. 

Knife and Soul

 +3

5. Adjust and Serve

Taste the sauce and adjust with more salt and pepper if needed. If the sauce is too thick, stir in a little more broth; if it is too thin, let it simmer uncovered for a few extra minutes to reduce. Serve the hot fricassee over a bed of creamy mashed potatoes, egg noodles, or rice to catch all of that delicious sauce! 

YouTube

·The Dinner Bite

 +1

If you'd like, let me know:

Are you using raw turkey pieces or holiday leftovers?

Do you want to add any specific vegetables (like peas or broccoli)?

Would you prefer a version with white wine, or keep it alcohol-free?

I can adjust the recipe to perfectly match what is in your fridge!

TURKEY FRICASSEE

1:42

YouTube·The Dinner Bite

Leftover Turkey Fricassee (Easy 20-Minute Recipe) - Knife and Soul

Knife and Soul

Turkey Fricassee: A hearty way to serve up your springtime tom

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