/assets/logos/nzwd.svg
Recipe

Turkey fricassee with apples and kumara mash

The perfect balance of sweet and savoury, this apple and turkey fricassee casserole is brilliant served over a creamy kumara mash for a hearty winter mid-week meal.

Jul 11, 2016 1:18am
  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Kumara mash
  • 750 gram kumara (orange sweet potato), peeled, cut into large chunks
  • 50 gram butter
  • 1 cup milk or cream
Turkey fricassee with apples and cider
  • 1 tablespoon olive oil
  • 750 gram turkey breast, cut into 2cm-thick slices
  • 8 small eschalots, peeled, halved
  • 2 rashers bacon, sliced
  • 150 gram button mushrooms, halved
  • 2 teaspoon thyme leaves, plus extra to serve
  • 1 clove garlic, thinly sliced
  • 375 millilitre bottle dry apple cider
  • 1 cup thickened cream
  • 2 apples, cored, cut into thin wedges

Method

Turkey fricassee with apples and kumara mash
  • 1
    Make kumara mash: Fill a large saucepan with salted water; add kumara. Bring to the boil. Cook 15-20 minutes until very tender. Drain well and mash with butter and milk or cream. Season to taste. Set aside to keep warm.
  • 2
    Meanwhile, in a large frying pan, heat oil on medium. Cook turkey slices 2 minutes, each side, until golden brown. Transfer to a plate.
  • 3
    In same pan, sauté eschalots and bacon 4-5 minutes, until all the fat renders from the bacon and echalots turn lightly golden.
  • 4
    Stir in mushrooms, thyme and garlic and cook 1 minute. Add cider to pan to de-glaze. Simmer 4-5 minutes until almost completely evaporated.
  • 5
    Return turkey to pan with cream and apples. Simmer 4-5 minutes until apples are just tender. Serve with kumara mash and topped with extra thyme.

Notes

Soak eschalots in boiling water for 15 minutes before peeling to loosen the skins.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg