I love this recipe because it transforms simple turkey into a restaurant-quality meal with minimal effort. The slow simmering makes the meat melt-in-your-mouth tender, and the creamy sauce is packed with flavor from garlic, onions, mushrooms, and herbs. I also like that it’s versatile—I can serve it as the main dish or as a luxurious side with other proteins.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
26 oz turkey thighs 1 onion 2 cloves garlic 1 bay leaf ¼ teaspoon thyme 1 lb mushrooms 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup broth 1 cup light cream (20%) 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper
Directions
I melt butter with olive oil in a large skillet or saucepan.
I fry the turkey thighs in the butter until golden, then set them aside.
Using the same pan, I caramelize the onions until soft and lightly browned.
I add mushrooms and cook for 5–7 minutes until they release their juices.
I stir in chopped garlic and cook for 2–3 minutes.
I sprinkle flour over the mixture and stir well to coat.
I add broth, bay leaf, thyme, salt, and black pepper, mixing until smooth.
I return the turkey to the pan, reduce the heat, and let it simmer gently for 35–40 minutes.
I pour in the cream, stirring everything together, and cook for another 5 minutes until thick and creamy.
I serve warm, with fresh parsley sprinkled on top for brightness.
Servings and Timing
This recipe makes 4 servings. Prep time is 10 minutes, cook time is 45 minutes, for a total of 55 minutes.
Variations
Sometimes I swap the turkey thighs for chicken thighs if that’s what I have on hand. For extra depth, I deglaze the pan with a splash of white grape juice before adding the broth. If I want a lighter version, I replace light cream with half-and-half or even whole milk thickened with a little extra flour. I also enjoy adding carrots or leeks for more vegetables.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the fricassee gently on the stovetop over medium heat, adding a splash of broth or cream to loosen the sauce. I don’t recommend freezing it since the cream can separate, but making it fresh always gives the best flavor.
FAQs
Can I use chicken instead of turkey?
Yes, chicken thighs work just as well and cook in the same way.
What broth should I use?
I usually use chicken or vegetable broth for a balanced flavor.
Can I make this dish ahead of time?
Yes, I often prepare it a day in advance and reheat gently before serving.
Do I have to use light cream?
No, heavy cream makes it richer, while milk can be used for a lighter version.
What sides go best with turkey fricassee?
I like serving it with rice, mashed potatoes, pasta, or crusty bread.
Can I use dried herbs instead of fresh?
Yes, dried thyme works fine, though I use fresh parsley for garnish.
How do I know the turkey is cooked?
It should be fork-tender and reach an internal temperature of 165°F (74°C).
Can I thicken the sauce more?
Yes, I simmer it longer or add a little more flour at the beginning.
Can I make this dairy-free?
Yes, I substitute the cream with coconut cream for a different but delicious flavor.
Conclusion
Creamy Turkey Fricassee is one of my favorite comfort dishes because it’s flavorful, warming, and simple to make. The combination of tender turkey, earthy mushrooms, and a silky sauce always feels special, whether I serve it as the main course or alongside another protein. It’s the kind of dish that turns an ordinary dinner into something truly memorable.
Creamy Turkey Fricassee is a French-inspired comfort dish made with tender turkey thighs simmered with mushrooms, onions, garlic, and herbs in a rich, silky cream sauce. Hearty yet elegant, it’s perfect for cozy dinners with rice, potatoes, or crusty bread.
Ingredients
26 oz turkey thighs
1 onion, chopped
2 cloves garlic, minced
1 bay leaf
¼ tsp thyme
1 lb mushrooms, sliced
2 tbsp butter
2 tbsp all-purpose flour
1 cup broth (chicken or vegetable)
1 cup light cream (20%)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Instructions
Melt butter with olive oil in a large skillet or saucepan.
Sear turkey thighs until golden, then set aside.
In the same pan, cook onions until caramelized.
Add mushrooms and cook 5–7 minutes until softened and juices release.
Stir in garlic and cook 2–3 minutes more.
Sprinkle flour over mixture and stir to coat.
Add broth, bay leaf, thyme, salt, and pepper, stirring until smooth.
Return turkey to the pan, reduce heat, and simmer gently 35–40 minutes until tender.
Pour in cream, stir, and cook another 5 minutes until thickened.
Serve warm, garnished with fresh parsley if desired.
Notes
Swap turkey with chicken thighs for variation.
Deglaze pan with white grape juice before adding broth for extra flavor.
For lighter version, use half-and-half or milk with extra flour.
Add carrots or leeks for more vegetables.
Reheat gently with a splash of broth or cream to loosen sauce.
