Turkey Fricassee
Serves 4
- 1 medium onion, chopped
- 2 ozs butter
- 2 ozs approx plain flour
- 1 ½ lbs approx chopped, cooked turkey
- 4 ozs mushrooms
- 4 ozs streaky bacon, chopped
- Milk
- Chicken stock
- Salt and ground black pepper
- Tarragon
- 2 tablespoons cream
Method
Fry off onion, mushrooms and bacon in a little of the butter and put aside. In clean large pan, melt remaining butter and add flour until paste is formed. Cook for a minute and begin adding milk a little at a time, stirring until you have a thick white sauce, finish off with a little chicken stock for more flavour. Add chopped turkey, mushrooms, onions and bacon. Also add tarragon and seasoning according to taste. Simmer gently over low heat, stirring occasionally for 15 to 20 minutes. Stir in cream. Serve with rice, pasta or new potatoes.
Turkey & Mango Salad
Serves 4
- 1 ½ lbs approx cooked turkey, cubed
- 7 fl ozs lemon mayonnaise (or plain mayonnaise with a squeeze of lemon)
- Bunch of watercress or mixed leaf salad
- 1 ripe mango, peeled and cubed
- 4 ozs seedless green grapes
- 3 ozs walnut pieces
Method
Place turkey in large bowl, add mayonnaise and coat well. Arrange watercress or salad on plates, spoon turkey mixture on top and arrange mango and grapes around the outside. Sprinkle with walnut pieces and serve with warm crusty bread. Makes a great, light lunch.