Leftover Turkey Fricassee

Ingredients:

• 50g butter
• 100g chestnut or button mushrooms, quartered
• 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
• small bunch of parsley, chopped (optional)

Instructions:

• Heat the butter in your Crockpot® Slow Cooker 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.