Creamy, comforting, and rich with flavor, turkey fricassee is a classic dish that turns your holiday leftovers into something extraordinary. It brings together tender turkey, earthy mushrooms, and a velvety herb-infused sauce, creating a warm and satisfying meal that feels both familiar and refined.

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Ingredient Breakdown

Using leftover turkey in this dish not only saves time but ensures tender, well-seasoned meat. For the best results, cube the turkey into bite-sized pieces and add it at the end of cooking to gently warm through. This prevents the meat from becoming dry or stringy and keeps the texture moist and delicate.

Chestnut mushrooms bring a deep, woodsy flavor that balances beautifully with the creaminess of the sauce. When sautéed with garlic, they take on a nutty edge that pairs perfectly with the savory turkey. The sliced garlic adds both aroma and subtle heat, infusing the base with depth.

Fresh thyme and chopped parsley are the herbal stars here. Thyme brings a gentle, lemony aroma that mingles seamlessly with the mushrooms, while parsley adds freshness and color at the finish. Together, they brighten the rich sauce without overpowering the main ingredients.

The sauce begins with a simple roux of butter and flour, followed by a splash of white wine that adds acidity and complexity. Chicken stock is then incorporated to create a light yet flavorful base, which is simmered until it thickens. This trio of components forms the backbone of a classic fricassee—robust but not heavy.

Cream adds richness, peas lend bursts of sweetness, and parmesan (if used) brings savory depth. These finishing touches tie everything together, rounding out the dish with layers of texture and taste.

Step-by-Step Cooking Guide

Start by sautéing the mushrooms, garlic, and thyme in melted butter. The key here is patience—let the mushrooms release their moisture and take on a golden hue. The garlic should soften without browning, gently flavoring the base.

Once the mushrooms are tender, sprinkle in the flour and stir to coat. Cook this for about a minute to form a light roux, which will help thicken the sauce without making it heavy or pasty. The flour should lose its raw smell before you move on.

Deglaze the pan with white wine, allowing it to bubble and reduce for about two minutes. This step lifts the fond from the bottom of the pan, enriching the sauce with savory bits of flavor.

Add the chicken stock and bring it to a gentle boil. Reduce the heat and let the sauce simmer for five minutes, giving it time to develop body and allow the flavors to meld.

Next, stir in the double cream and frozen peas. Let them simmer together for another five minutes. The cream will enrich the sauce while the peas add color and a subtle pop of sweetness.

Finally, fold in the cubed turkey. Cook gently for just 2 to 3 minutes until the meat is warmed through. Avoid overcooking at this stage—you’re aiming for warmth, not a second roast. Taste and adjust seasoning with salt and pepper.

To serve, spoon the fricassee into bowls or over your favorite starch. Finish with chopped parsley and, if desired, a sprinkle of grated parmesan for added savoriness and visual appeal.

Recipe Tips & Frequently Asked Questions

How to avoid curdling the cream
Always lower the heat before adding cream and avoid boiling the sauce after it’s added.

Choosing the best mushrooms for texture and flavor
Chestnut or cremini mushrooms are ideal for their firm bite and umami depth. Button mushrooms can be used, but they’re milder.

Substituting fresh herbs when not available
Use dried thyme in smaller quantities (about ½ teaspoon), and skip parsley or replace it with a small amount of dried basil for a different twist.

Making it ahead and reheating without drying out the turkey
Store the sauce separately if possible and reheat it gently over low heat. Add turkey just before serving.

Can I use fresh turkey breast instead of leftovers?
Yes, but cook it separately until just done, then fold it in as directed.

What can I substitute for white wine?
Use additional stock with a splash of white wine vinegar or lemon juice for acidity.

How do I store and reheat turkey fricassee?
Refrigerate in an airtight container for up to 3 days. Reheat slowly over low heat to avoid splitting the sauce.

Is this recipe freezer-friendly?
Yes, but for best texture, freeze before adding cream. Reheat and stir in dairy fresh.

What to Serve With This Recipe

For a comforting and classic pairing, spoon the fricassee over creamy mashed potatoes or fluffy white rice. Both soak up the sauce beautifully and keep the dish satisfying.
If you’re in the mood for something heartier, serve it with crusty sourdough or a slice of buttered baguette—perfect for swiping through the last drops of creamy sauce.
On the lighter side, try pairing with crisp green beans or buttered carrots. A simple salad with a lemony vinaigrette also makes a refreshing, zesty counterpoint to the richness of the fricassee.

Creative Variations

Adding sautéed leeks or shallots to the base creates extra sweetness and a more complex flavor profile. Cook them with the mushrooms for a caramelized foundation.
You can also stir in baby spinach or kale during the final minutes of simmering for added color and nutrition. These greens wilt quickly and complement the creamy sauce well.
Not limited to turkey, this dish is also excellent with cooked chicken, ham, or even leftover roast pork. Just be sure to adjust seasoning to match your chosen protein.

Turkey fricassee is the ultimate leftover makeover—simple, adaptable, and utterly comforting. With its luxurious sauce, tender meat, and blend of herbs and vegetables, it transforms surplus turkey into a new and crave-worthy meal. Whether served on a quiet weeknight or as a casual weekend supper, this recipe will keep you coming back long after the holidays have ended.

Ingredients

600 g Leftover turkey, cut into cubes
250 g Chestnut mushrooms, sliced
3 Garlic cloves, peeled and thinly sliced
2 teaspoons Fresh thyme leaves, chopped
40 g Butter
1 tablespoon Plain flour
100 ml White wine
300 ml Chicken stock
100 ml Double cream
150 g Frozen peas
1 tablespoon Fresh parsley, chopped
3 tablespoons Grated parmesan (optional)
½ teaspoon Salt
¼ teaspoon Black pepper

Instructions

Begin by melting the butter in a wide frying pan or a heavy-based casserole dish over medium heat. Add the sliced mushrooms, garlic, and thyme. Sauté for about 4 minutes, stirring occasionally, until the mushrooms soften and take on a golden edge.

Sprinkle the flour over the mushroom mixture and stir well to coat. Let it cook for 1 minute to eliminate any raw taste, forming the base of your sauce.

Pour in the white wine and let it bubble vigorously for around 2 minutes, reducing slightly and lifting any caramelized bits from the bottom of the pan.

Next, add the chicken stock and bring everything to a gentle boil. Once bubbling, lower the heat and allow the mixture to simmer for 5 minutes, reducing slightly and thickening into a flavorful sauce.

Stir in the double cream and toss in the frozen peas. Let it all simmer gently for another 5 minutes, allowing the peas to cook through and the sauce to become rich and velvety.

Finally, fold in the cooked turkey cubes and continue cooking for 2–3 minutes, just until the meat is thoroughly warmed without drying out. Season with salt and pepper to taste.

Serve the fricassee garnished with chopped parsley and a generous sprinkle of grated parmesan if desired. Best enjoyed with crusty bread, mashed potatoes, or rice.