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🍽️ Classic Turkey Fricassee with Mushrooms and Long Grain Rice

610 kcal · 30 min · 4 servings

Classic Turkey Fricassee with Mushrooms and Long Grain Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the broth into a pot. Stir it if necessary to ensure it dissolves well. Place the pot on the stove and bring the broth to a boil.
  2. 2. Thoroughly wash the turkey meat under running water. Pat it dry with a kitchen towel. Cut the meat into pieces approximately 2.5 centimeters in size.
  3. 3. Place the turkey pieces into the boiling broth. Cook the meat at medium heat for about 3 minutes. Remove the pieces using a slotted spoon. Be sure to save the broth.
  4. 4. Place the removed turkey pieces on a plate to the side. Season the saved broth with salt and pepper. Let the seasoned broth cool down.
  5. 5. Put the rice into a clean pot. Add about 700 milliliters of salted water. Bring the water and rice to a boil.
  6. 6. Reduce the heat to low. Cover the pot with a lid. Let the rice simmer for about 18 minutes. Stir the rice occasionally during this time.
  7. 7. Take the onions. Cut them in half and peel them. Dice the onions finely.
  8. 8. Wash the carrots. Peel them using a peeler. Cut the carrots into cubes approximately 0.5 centimeters in size.
  9. 9. Clean the mushrooms. Use a kitchen paper if necessary to wipe them clean. Cut the mushrooms into quarters or eighths depending on their size.
  10. 10. Heat 4 tablespoons of butter in a pot over medium heat. Add the onion cubes to the hot butter. Sweat the onions for about 2 minutes until they look translucent.
  11. 11. Dust the sautéed onions with flour. Briefly cook the flour in by stirring it in.
  12. 12. Add the cooled broth and the cream to the pot. Stir constantly to prevent lumps from forming.
  13. 13. Stir the carrot cubes and the mushrooms into the sauce. Let everything simmer at medium heat for about 5 minutes.
  14. 14. Wash the chives. Shake them dry. Cut the chives into fine rings.
  15. 15. Wash the lemon. Cut it in half. Squeeze the juice from the lemon.
  16. 16. Add the prepared turkey pieces back into the pot with the sauce. Bring the dish to a brief boil. Let it warm up at low to medium heat for about 1 minute.
  17. 17. Season the fricassee with the freshly squeezed lemon juice. Finally, adjust the taste with salt and pepper.
  18. 18. Fluff the finished rice with a fork. Add 1 tablespoon of butter to the rice. Season the rice with a pinch of salt.
  19. 19. Take deep plates. Divide the rice and the turkey fricassee evenly onto the plates. Sprinkle the dish with the cut chive rings. Enjoy your meal!

Nutrition per serving