Sometimes, only sometimes, I feel a little like a rabbit on the go, like the ever-ready bunny, always doing one thing or another. Something, you see, is always happening in the kitchen any time of year, from pastries to pies, cookies to puddings: it’s a non-stop shop.
All the preparations of the festive season leave mountains of turkey left over! Sure you can have sandwiches, they’re always great. Or curry! Or even pan-seared turkey with peppers over a salad – awesome. But I like to stick with something that brings the past to life: a fricassee!
What’s that, you may well ask? Well, a fricassee has become something of a staple for me when I roast a chicken, or indeed any bird. To many people, fricassee is looked on as a French stew, although with the garlic missing. Weird, I know,
Fricassee, however, not only allows you to revitalize your turkey but even – dare I say it? – bring it back to life. A rich creamy sauce, a delicate flavour of fresh herbs mouth-wateringly, yummy – that about sums it up for me.
6 cups of shredded, 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 two tablespoons of butter over a medium heat. Once they have softened, add the leftover turkey pieces.
Sprinkle on the salt, pepper and flour, ensuring that all sides of the turkey are coated. Cover and cook for two to three minutes.
Pour in half a cup of wine and let simmer for five 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; also remove the sprigs of thyme and bay leaf. In a large saucepan melt two tablespoons of butter; then add the thinly sliced white onion and leave to simmer for two minutes. Now add the chopped mushrooms and again simmer for two minutes. Finally, add to this the remaining ½ cup of wine. Simmer for five minutes.
Add the onion and mushroom mixture to the turkey-flavoured vegetable mixture in the other saucepan and bring to a boil. Cook until the sauce thickens enough to coat the back of a spoon.
In a medium bowl, mix together the egg and cream. Slowly drizzle it into the sauce. Turn up the heat and bring to a boil. Once it boils turn off the heat. Season to taste and add the nutmeg and lemon juice.
Pour the sauce over the turkey and serve with mashed potatoes and your fresh vegetables of choice.
Now that’s what I was talking about! Enjoy, folks.