Turkey Casserole (Fricassee)
Nutrition
Calories: 821 kcalCarbohydrates: 25 gProtein: 74 gFat: 61 gSaturated Fat: 36 gCholesterol: 327 mgSodium: 1661 mgFiber: 5 gSugar: 9 gVitamin A: 30.775 IUCalcium: 85 mgIron: 17 mg
Ingredients
- 7 lbs turkey cut up as for fricassee
- 1 cup flour
- 1/2 to 3/4 cup 1 to 1-1/2 sticks butter
- 1 cup white wine
- 16 slice bacon finely cut, blanched 5 minutes in boiling water and drained (1 1/2 cups)
- 1-1/2 cups finely chopped onions sauteed in 4 tbsp butter Chopped giblets of the turkey
- 1 tbsp salt
- 1-1/2 tsp thyme
- 1 bay leaf
- 1-1/2 cups turkey stock or chicken broth
- 1 cup heavy cream
- ¾ cups beurre manie
- 1/2 cup bourbon optional
- 1 bunch parsley chopped
Instructions
- Dredge the turkey pieces lightly in flour. Melt the butter in a large skillet, and when it is foaming brown the pieces of turkey in the fat, adding more butter if needed. .
- Transfer the turkey to a large (6 to 8 quarts) casserole or baking dish.
- Rinse the skillet with the white wine, and add to the turkey along with the bacon, onion, giblets, seasonings, and broth. Cover the casserole and bake in a 325°F oven 1-1/2 to 2 hours, or until the turkey is just tender.
- Remove from the oven and drain off the liquid, leaving the turkey in the casserole
- Skim off any excess fat from the liquid. Pour the liquid into a saucepan, add the heavy cream, and bring to a boil.
- Drop small balls of kneaded butter and flour (beurre manié) into the sauce, stirring constantly till the mixture has thickened. Correct the seasoning and add the bourbon, if you like.
- Return the thickened sauce to the casserole and bake another 15 minutes. Sprinkle with chopped parsley, and serve with mashed potatoes, fresh carrots or turnips, and crisp fresh rolls.