Slow Cooker Turkey Fricassee Recipe Review from Morphy Richards

Review of the slow cooker turkey fricassee recipe.

From the Morphy Richards manual.

For their Accents Sear and Stew Slow Cooker.

And for more reviews of the Morphy Richards manual recipes.
See my list of posts, included below.

Slow Cooker Turkey Fricassee Recipe

Ingredients:

4 turkey portions.
1 large onion, finely chopped.
30 g butter.
125 g mushrooms.
1 bouquet garni.
400 ml stock.
2 tbsp cornflour.
4 tbsp milk.
strip of lemon zest.
salt and pepper.

Slow Cooker Turkey Fricassee Recipe Method

In the Cooking Pot, gently fry the onions in the butter until softened but not browned.
Cube the turkey meat and add to the pan.
Add the remaining ingredients, except the milk and cornflour, and bring to the boil.
Transfer the Cooking Pot into the Base Unit.
Cover with the Glass Lid and cook for approximately 4-6 hours on the Medium setting.
Remove the bouquet garni and lemon half an hour before serving.
Pour the liquid into a pan. Blend the cornflour with the milk and pour into the pan. Stir well and leave to thicken.

Additional Notes

I choose to serve it with sliced carrots and new potatoes. Which I steam-cooked separately on the hob. For the flavours, I slightly tweaked it by replacing the bouquet garni with 2 tsp of Italian seasoning*, nutmeg and lots of black pepper. Sort of like a home-made poultry seasoning.
* Italian seasoning includes: Oregano, garlic powder, basil, onion powder, red pepper flakes, marjoram, thyme, rosemary, sage and parsley.

Also a pre-frying step is required, but you don’t need to brown anything. Just a quick fry and to bring all the ingredients to the same temperature.

Recipe Review

This had a light but full-flavoured broth. With tender turkey pieces, peas and mushrooms. Thickened at the end in a pan on the hob, with cornflour mixed with milk.

If I made the broth was a bit thicker, it would have made a good turkey pot pie filling. That just needed a puff pastry top, cooked in the oven.

Again as with other recipes I’ve made from the Morphy Richards manual. It didn’t specify the weight or cut of turkey required. In this turkey fricassee I used 500 g diced turkey thigh. Which did well in the slow cooker, tender without drying out. Also turkey thigh (as with chicken) has more flavour than turkey breast. In the end, I cooked it for the minimum amount of time specified. And this was enough for the turkey to be cooked through.

For details of the slow cooker I used, see my Morphy Richards 3.5L Slow Cooker.