Fricasse of Turkey from Plimouth Plantation

Kathleen Wall, Food Historian at Plimoth Plantation demonstrates a fricassee (traditionally) made of boiled fowl that is fried in butter. She suggests using leftover turkey for this easy, tasty dish that can be whipped up in minutes. 17th century serving suggestion? "Sops or sippets" — toasted or fried bread ("sops") or pieces of toasted or fried bread ("sippets").

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