Turkey fricassee

By Raquel Fox
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During the Fall and Winter months we should show our support to Ontario’s Turkey Farmers by eating more turkey. Ontario Turkey is lean, healthy, and delicious and we usually have leftover turkey in our refrigerators.  This island style fricassee is the perfect complement with nuances of coconut cream and earthy mushrooms that transforms leftover turkey into a savoury and succulent dish. 

SERVES
4

Ingredients

  • 3 tablespoons (45 mL) olive oil
  • 1/2 large, sweet onion, sliced
  • 4 cloves garlic, diced
  • 1 cup (250 mL) sliced cremini or white button mushrooms
  • 3 tri-color carrots, shredded
  • 1/2 cup white wine or chicken stock
  • 2 cups (500 mL) coconut milk
  • 1/2 cup (125 mL) coconut cream
  • Juice of 1/2 lemon
  • 4 cups leftover turkey breast or thighs, cubed
  • 1 teaspoon (15 mL) fresh thyme leaves
  • 1 tablespoon (15 mL) Italiano Melange’s spice blend
  • 1 tablespoon (15 mL) brown sugar
  • 1 tablespoon (15 mL) diced fresh Italian parsley, for garnish

Directions

  1. In a 4-quart (4 L) wide-bottomed pot, heat three tablespoons (45 mL) oil over medium heat. Add onion and cook for three minutes or until translucent, add garlic cook for one minute.
  2. Add mushrooms, carrots, and sauté for an additional one to two minutes.  Add the wine or stock and cook to reduce by half for five to seven minutes.
  3. Add milk, cream, lemon juice, stir and bring up to a boil, add turkey and lower to simmer.
  4. Add remaining ingredients (except for parsley), let cook to heat through for ten minutes. Garnish with parsley and serve at once with rice or pasta.

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