ONE of my favourite parts of Christmas is eating all the yummy leftovers after the big day.
My turkey fricassee is brilliant because you can make the base for the dish in advance before Christmas, freeze it all and then add in the leftover turkey when you come to cook.
So get planning now to save yourself time and keep your family fed and happy for longer.
Have a fabulous Christmas!
Prep time: 8-10 minutes.
Cook time: 20-25 minutes.
- 1 tbsp olive oil
- 115g frozen diced onions
- 1 leek, finely diced
- 2 tsp frozen chopped garlic
- 1 large carrot, peeled and finely diced
- 300g mushrooms, sliced
- 2 tbsp plain flour
- 360ml chicken stock
- 60ml double cream
- 2 tsp wholegrain mustard
- 500g leftover turkey
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METHOD: Heat the oil in a large, deep-sided frying pan.
Add the onions, leek, garlic and carrot, and cook for six to eight minutes.
Next, add the sliced mushrooms and cook for three to four minutes.
Add the flour and mix well, before pouring in the stock. Whisk to ensure there are no lumps left in the sauce.
Add in the double cream and mustard and cook for 20-25 minutes or until the carrot is soft.
Add a splash of water if it needs it.
Ready to freeze: Leave the sauce to cool before pouring into a large reusable freezer bag.
Add the leftover turkey to a separate bag and freeze flat, stored next to it.
Ready to eat: Remove the sauce and the turkey and leave to defrost.
Once defrosted, add the sauce to a large saucepan and heat through.
Add in the diced turkey and heat until piping hot.
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- You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady
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