Prep 20 mins
Cook 30 mins
I adapted my chicken fricassee recipe to use up post-Thanksgiving leftovers. If you want to make the chicken version, simply exchange cooked chicken for the cooked turkey.
- 1 1⁄2-2 lbs cooked turkey, chopped
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 2 -3 carrots, chopped
- 2 -3 stalks celery, chopped
- 16 ounces frozen chopped broccoli (or fresh if you've got it)
- 1⁄2 cup flour
- 4 tablespoons butter
- 4 cups stock (chicken or turkey)
- salt and pepper
- 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.
We were reminiscing about the days when our junior high school made delicious turkey and chicken fricassee! No one had a recipe, but I couldn't wait for anyone to find one, so we tried this one today. I've never served fricassee to my grown family and it was a great hit. It was so good that I had to cook more mashed potatoes so we could eat the rest of the gravy! If you want more gravy, just add more broth or even water and you may have to add more thickening, which in this instance, I added a cornstarch thickener!