Monday, December 31, 2012

Turkey Fricassee



I wasn't sure where I was going with this dish when I started.  I had 1/3 of a turnip to use up so I diced it small and put it in a wide deep sauce pan of boiling water.  I did the same thing to some potatoes and carrots and put them in with the turnip when it was half done. When those three were nearly cooked I took them out of the pan and emptied the water.  Plenty of oil in the pan and put diced onion in to brown.  When the onions are almost done put a diced half celery stick in to sweat.  Empty everything from the pan. More oil and put 3 (all I had) sliced mushrooms in to sear.  When they are done take them out, put more oil in and put the pieces of turkey in.  Sprinkle a tablespoon of flour over the meat and stir it to cook it a bit.  Add 2 ounces of white wine and 2 ounces of turkey stock, 2 tsp salt, 1 tsp poultry seasoning, 1 tablespoon paprika and ground pepper to the pan.  Cook off the liquid and add more stock.  I want to concentrate the flavor in the stock.  Add all the ingredients back in the pan and 1 ounce whipping cream.  Boil it down to the right thickness or add stock to thin it and serve, preferably with a baguette. I didn't know I'd need one when the store was still open so we had soda crackers.

When I served it I said it was turkey chowder but once he tasted it Fern said it's a Fricassee, so there you go. And he liked it.


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