Flavourful Cooking

Nº 16 · Dutch & European · serves 4

Turkey Fricassée with Mushrooms and Peas

Dutch-style fricassée with turkey in a light, creamy sauce with mushrooms and peas. Gentle in flavour, so very child-friendly.

€9–11approx. €2.25–2.75 ppMild15 min prepLOW 4–5 hrs · HIGH 2½–3 hrs
Turkey Fricassée with Mushrooms and Peas

Ingredients serves 4

Tick off what you already have at home.

  • MercadonaCarniceríaCarrefour

    Aisle: carnicería / aves. Turkey breast is almost everywhere; boneless thigh is easiest to get at the poultry shop.

  • Any supermarket

    Aisle: lácteos. Choose 'sin sal' or 'con sal' deliberately; both are widely sold.

  • Any supermarket

    Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.

  • Any supermarket

    Aisle: harinas. Maizena is a brand; 'harina fina de maíz' is the same thing.

  • Any supermarket

    Aisle: lácteos. Cooking cream often comes in shelf-stable cartons, not chilled.

To serve

Method

  1. 1

    Season the turkey with salt and pepper and sear it briefly in butter, just for colour. Spoon it into the slow cooker.

  2. 2

    Add the onion, carrot, mushrooms, stock and bay leaf. Cook for 4–5 hours on LOW or 2½–3 hours on HIGH; lean turkey dries out if cooked for longer.

  3. 3

    Switch to HIGH. Stir the cornflour into the cooking cream until smooth and stir this into the stew along with the peas (optional).

  4. 4

    Let it cook for another 20 minutes until the sauce thickens and the peas (optional) are hot. Fish out the bay leaf.

  5. 5

    Season with lemon juice, nutmeg, salt and pepper. A squeeze of lemon makes the creamy sauce fresher.

Flavourful Cooking · slowcookerspain.com/en/recipes/turkey-fricassee-with-mushrooms-and-peas/