Turkey And Mushroom Fricassee Recipes

TURKEY AND MUSHROOM FRICASSEE

Steps:

• Place turkey cutlets between 2 sheets of plastic wrap and pound gently and evenly with a rolling pin or meat tenderizer. Combine flour, salt, pepper, and paprika; dredge turkey in seasoned flour to coat both sides.
• In a large skillet over medium heat, melt 1 tablespoon butter and oil together. Sauté turkey cutlets, a few at a time, until browned and cooked through, or about 2 to 3 minutes on each side. Transfer cutlets to a warm plate and keep warm.
• Add onion and sliced mushrooms to the skillet along with remaining 1 tablespoon butter. Cook until onions are translucent and mushrooms are lightly browned. Add the broth, wine, rosemary, parsley, and garlic. Increase the heat and simmer briskly until reduced by about 1/3 to 1/2. Reduce heat to medium-low.
• Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened. Add about 1/2 cup of the cream. Taste and add more cream if the sauce seems too strong. Meanwhile, slice the turkey into bite-size pieces and add to mushroom and sauce mixture; heat through. Serve.
• Serves 4 to 6.

LEFTOVER TURKEY FRICASSEE

Steps:

• Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
• Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.

TURKEY FRICASSEE

Steps:

• Before anything, prep the broccoli. Thaw in a covered, microwave-safe bowl with 2 tablespoons of water in the bottom. Cook broccoli for 3-4 minutes, long enough to defrost it, but not cook it completely. If using fresh broccoli, skip this step.
• Melt the butter in a pot or dutch oven.
• Add onion and cook until translucent.
• Add flour to the onion and butter in the pan and stir until combined.
• Cook flour mixture for about a minute.
• Add stock.
• Stirring constantly, heat until mixture comes to a boil and thickens.
• Add the rest of the ingredients.
• Once the fricasse reaches a simmer turn the heat down to medium, cover and cook for ~30 minutes, stirring occasionally. It's done when the vegetables are tender.