Turkey Fricassee

I created this recipe by modifying a chicken fricassee recipe. After Thanksgiving or Christmas, the turkey left over from those days is a good way to make this recipe. Since the turkey is already roasted with all the herbs, it is more flavorful and cuts the cooking time in half.

Ingredients:
1/2 roasted turkey breast with bone

2 quarts of water
1 cup white wine
1 medium white onion, diced
1 cup yellow bell pepper, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp cayenne pepper
1 tbs Worcestershire sauce
1/4 cup capers
1/3 cup olives, sliced
1 cup button mushrooms, sliced
5 green onions, sliced
1/2 cup fresh cilantro, chopped
1/3 cup all-purpose flour
2 tbs butter
2 tbs oil

Directions:
In a soup stock pot, place the turkey and water and bring to a simmer. Let turkey cook for one hour. Remove the turkey. Let it cool and then shred it. Drain the broth (yields about 4 cups)
In a deep sauté pan, add oil. Stir in garlic and onions and cook until fragrant. Add mushrooms, capers, olives, and yellow pepper. Stir and cook until the vegetables are wilted. Season with cumin, cayenne pepper, and Worcestershire sauce. Remove from the sauté pan.
In the same pan, add butter. When the butter starts foaming, add flour to make a roux. Add the white wine and cook for 2 minutes. Add  2 cups broth and bring to boil. Return the shredded turkey and the cooked vegetables to the simmering broth. Continue to cook for 10 more minutes or until the sauce has thickened. Add the green onions and stir. Cook for 1 minute. Ladle turkey onto the serving dish and sprinkle with fresh cilantro.