- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g chestnut or button mushrooms, quartered
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 1 tbsp plain flour
- 100ml white wine or dry sherry
- 200ml chicken or turkey stock
- 150ml double cream or crème fraîche
- 800g leftover boneless cooked turkey, chopped into chunks or shredded
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- small bunch of parsley, chopped (optional)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.