Recipes
Turkey fricassée
Using lower-fat crème fraîche instead of cream makes a lovely summery version of this favourite.
Using lower-fat crème fraîche instead of cream makes a lovely summery version of this favourite.
(19 votes)
Cook: 40 Mins
Serves: 4
Price: £1.18 per serving
Nutritional Information
Each 483g serving contains
Energy
1526kj
365kcal
1526kj
365kcal
18%
Fat
11.2g
11.2g
Low
16%
16%
Saturates
4.1g
4.1g
Low
21%
21%
Sugars
5.9g
5.9g
Low
7%
7%
Salt
1.2g
1.2g
Low
20%
20%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
316kj/76kcal
Typical energy values per 100g:
316kj/76kcal
Ingredients
1 tbsp sunflower oil
2 shallots, chopped
600g pack diced turkey thigh
350ml chicken stock, made with 1 stock cube
1 1/2 level tsp mixed dried herbs
150g Chosen by you frozen Sliced Mushrooms
150g Chosen by you frozen Baby Carrots
1 level tbsp cornflour
100ml reduced-fat crème fraîche
Boiled new potatoes, to serve
Green beans, to serve
Method
1
Heat the oil in a pan, add the shallots and cook until soft. Remove with a slotted spoon and set aside. Increase the heat, add the turkey and cook for 4-5 minutes, stirring frequently, until it starts to brown.
2
Return the shallots to the pan with the stock and herbs, and bring to the boil. Reduce the heat, cover and simmer for 20 minutes. Add the mushrooms and carrots and cook for 5 minutes.
3
Mix the cornflour with 2 tbsp water and stir into the fricassée. Simmer, stirring, until thickened. Stir in the crème fraîche and heat through. Serve with potatoes and green beans.