A quick and easy leftover turkey fricassee recipe using leftover cooked turkey from Christmas. This comforting, creamy dish is ideal for Boxing Day and the days that follow. You can also make it with leftover cooked chicken or pork if you prefer.
The traditional French fricassee begins by lightly browning pieces of meat in butter, then simmering them with mushrooms in a rich, creamy white sauce. This version uses pre-cooked turkey, so it comes together in under 20 minutes and is perfect when you want a fast, satisfying meal without reheating the roast for hours.
If you have more turkey to use up, try an easy leftover turkey curry or a turkey pasta bake to keep variety on the table.
✔️ Why you’ll love this recipe!
- Simple and practical leftover turkey recipe.
- Ready in about 20 minutes.
- Rich, creamy and comforting.
- Great for Boxing Day or anytime you need a quick family meal.
🛒 Ingredient notes
Turkey: Use leftover cooked turkey or chicken, cut into bite-sized pieces so it warms quickly without drying out.
Butter: Adds richness and helps brown the mushrooms.
Mushrooms: Chestnut or closed-cup mushrooms work well; slice them thinly so they cook evenly.
Garlic: Three cloves, finely chopped, give a rounded aromatic base.
Thyme: Fresh thyme leaves are best; dried thyme is an acceptable substitute.
Flour: Plain flour helps thicken the sauce to a silky consistency.
White wine: Adds acidity and depth; substitute with extra stock if you prefer not to use alcohol.
Chicken or turkey stock: Use a good-quality stock or dissolved stock cube for flavour.
Double cream: Gives the sauce its luxurious, creamy texture; creme fraiche can be used as an alternative for a slightly tangier finish.
Peas: Frozen peas add colour and a pleasant sweetness when stirred in at the end.
Seasoning: Salt and pepper to taste.
Garnish: Fresh parsley and grated Parmesan elevate the final dish.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions appears below.
One: Melt the butter in a large frying pan or shallow casserole. Add the sliced mushrooms, garlic and thyme and sauté for about 4 minutes, until the mushrooms are tender and beginning to brown.
Two: Sprinkle in the flour and stir for 1 minute to cook out the raw taste.
Three: Pour in the white wine and let it bubble for 2 minutes to reduce slightly and concentrate the flavour.
Four: Add the chicken stock, bring the mixture to a boil, then reduce the heat and simmer gently for about 5 minutes so the sauce begins to thicken and the flavours meld.
Five: Stir in the double cream and frozen peas and simmer for another 5 minutes until the peas are heated through and the sauce is glossy and smooth.
Six: Fold in the cooked turkey and warm it through for a couple of minutes—avoid simmering vigorously to keep the turkey tender. Season with salt and pepper, then serve sprinkled with chopped parsley and, if you like, grated Parmesan.
🍴 Serving suggestions
This fricassee is delicious served over steamed rice, creamy mashed potatoes, soft polenta, or with good crusty bread to soak up the sauce. A simple green vegetable on the side balances the richness—roasted broccoli, green beans or Brussels sprouts work particularly well.
📖 Variations
- Add a pinch of freshly grated nutmeg to the sauce for warmth.
- Substitute different cooked meats, such as chicken or pork, for variety.
- Stir in leftover cooked vegetables like broccoli or cauliflower.
- Wilt a handful of baby spinach into the sauce at the end for extra greens.
- Add a squeeze of lemon juice to brighten and cut through the creaminess.
- Finish with grated Parmesan or swap cream for crème fraîche for a tangy touch.
- This recipe can be adapted for a slow cooker—briefly brown the mushrooms first, then combine and cook gently.
🥡 Storage
Store – Cool the fricassee, transfer to an airtight container and refrigerate for up to 3 days.
Reheat – Gently reheat on the hob or in the microwave until piping hot, stirring occasionally to keep the sauce smooth.
Freeze – Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat thoroughly before serving.
❓ Frequently asked questions
Ideas include turkey curry, turkey pasta bake, turkey risotto, turkey fricassee, turkey and cheese toasties, frittatas, chowder or fried rice. These dishes transform leftovers into new, satisfying meals.
A typical fricassee sauce is a creamy white sauce made with stock, butter, cream, garlic and herbs, often thickened slightly with flour.
Fricassee refers to meat or poultry that has been stewed with vegetables and served in a light, creamy white sauce.
😋 More turkey recipes
- Slow cooker turkey crown
- Turkey bolognese
- Leftover turkey curry
- Turkey mince curry
- Leftover turkey pasta bake
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Recipe
Easy Leftover Turkey Fricassee
Ingredients
- 40 g butter
- 250 g chestnut mushrooms, sliced
- 3 garlic cloves, peeled and sliced
- 2 tsp thyme leaves, chopped
- 1 tbsp plain flour
- 100 ml white wine
- 300 ml chicken stock
- 100 ml double cream
- 150 g frozen peas
- 600 g leftover turkey, cubed
- 1 tbsp parsley, chopped
- 3 tbsp grated Parmesan (optional)
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Heat the butter in a frying pan or shallow casserole and cook the sliced mushrooms, garlic and thyme leaves for about 4 minutes until the mushrooms are tender.
- Stir in the flour and cook for 1 minute to remove the raw flour taste.
- Pour in the white wine and let it bubble for 2 minutes to reduce slightly.
- Add the chicken stock, bring to a boil, then reduce the heat and simmer for 5 minutes so the sauce thickens a little.
- Stir in the double cream and frozen peas and cook for another 5 minutes until heated through.
- Fold in the cooked turkey and warm through for a couple of minutes. Season to taste and serve topped with chopped parsley and grated Parmesan if using.
Notes
Variations: Try a pinch of nutmeg, add leftover vegetables, or finish with lemon juice for brightness. Creme fraiche can replace cream for a tangier sauce.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.