Turkey Fricassee
Transform your turkey leftovers into a rich and comforting Turkey Fricassee, a classic one-pot dish that combines tender turkey with a creamy, herb-infused sauce. This easy-to-make recipe starts with sautéed onions, carrots, celery, and garlic, creating a flavorful base that’s thickened with a roux and enriched with stock, heavy cream, and a touch of white wine for depth. Fresh thyme and a bay leaf perfume the sauce, while the shredded turkey soaks up all the savory goodness. Perfect for a cozy dinner, this fricassee pairs beautifully with rice, mashed potatoes, or buttered noodles, and is ready in just an hour. Highlighted by its creamy texture and hearty flavors, this dish is a versatile and satisfying way to elevate your weeknight meals.
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Recipe Information
Ingredients
- 4 cups Cooked turkey (shredded or cubed)
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion (finely chopped)
- 2 Carrots (sliced into rounds)
- 2 Celery stalks (sliced)
- 3 Garlic cloves (minced)
- 4 tablespoons All-purpose flour
- 4 cups Chicken or turkey stock
- 1 cup Heavy cream
- 0.5 cup Dry white wine (optional)
- 1 Bay leaf
- 2 sprigs Fresh thyme (or 1/2 tsp dried thyme)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large skillet or Dutch oven, melt the butter and olive oil over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 2–3 minutes to remove the raw flour taste.
Gradually pour in the chicken or turkey stock while stirring to prevent lumps from forming.
If using, add the white wine and stir well.
Add the bay leaf, thyme sprigs, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer and cook for about 10 minutes until it thickens slightly.
Stir in the heavy cream and mix well.
Add the cooked turkey to the sauce and simmer for an additional 15–20 minutes, stirring occasionally, until the turkey is heated through and the flavors meld together.
Remove the bay leaf and thyme sprigs before serving.
Garnish with fresh parsley and serve hot over rice, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 12.4 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
