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Turkey fricassee with tarragon carrots

Turkey fricassee with tarragon carrots

If you've got loads of turkey leftovers, here's a great recipe that will not only use them up, it'll provide you with another delicious meal!

Preparation: 10 mins
Cooking: 15 mins
Serves: 4

What you need:

  • 30ml/2tbsp vegetable oil
  • 2 leeks, cleaned and sliced
  • 350g/12oz baby carrots
  • 450g/1lb left over cold turkey, broken into bite sized pieces
  • 30ml/2tbsp chopped fresh tarragon or 10ml/2tsp freeze dried
  • 100ml/4floz dry white wine
  • 300ml/1/2pt leftover turkey gravy
  • 60ml/4tbsp half fat crème fraiche
  • Salt and freshly ground black pepper
  • Chopped fresh tarragon to garnish, if liked
  • Rice to serve

What you do:

  1. Heat the oil in a large pan, add the leeks and carrots and sauté for 4mins. Add the turkey, tarragon, wine and gravy and bring to the boil. Cover and simmer for 6mins.
  2. Remove the lid, and simmer for a further 5mins. Stir in the crème fraiche and season to taste. Remove from the heat. Spoon into a serving dish, scatter over the parsley and serve with rice.

Cook's tip:

If there’s one ingredient you shouldn’t be without this festive season, it’s the humble carrot. Loved and adored by children, adults and Rudolph the red-nosed reindeer alike, this tasty vegetable won’t go to waste or break the bank.

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British Carrots

British Carrots

For carrot history, fun facts, recipes and information on buying, storing and preparing carrots, visit British Carrots.

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