Chicken fricassee is a popular Tuscan recipe inspired by the French fricassée: it’s a meat stew coated with a  creamy mixture of egg yolks and lemon juice.
Cooking in fricassee style involves pre-frying the meat, browning it in a pan before slow cooking it in a stew.
The typical Tuscan recipe for cooking in fricassee usually uses chicken, but in this case I used turkey.

Ingredients

• 800-900 grams of turkey breast
• 1 sprig of rosemary
• Juice of 1 lemon
• 2 egg yolks
• 2 garlic cloves
• 1/2 onion
• 1 glass of white wine
• 50 grams of butter
• 1 spoon of flour
• Salt
• Pepper
• Olive oil

Directions

1. Cut the turkey into pieces that are not too large.
2. In a pan, combine the olive oil, butter, garlic cloves, grated onion, sage leaves, rosemary, and the pieces of turkey. Sauté everything together.
3. When the turkey pieces are browned on all sides, deglaze with the white wine.
4. Cook the turkey over low heat for about an hour, adding a little water if necessary, a little at a time.
5. At the end of the cooking, remove the sage and rosemary, add the sifted flour, cook for a couple of minutes, and then remove from the heat.
6. Beat the egg yolks with the lemon juice and pour the resulting mixture over the turkey pieces. Adjust with salt and black pepper to taste, stirring continuously to form a creamy egg sauce.
7. Serve immediately while still very hot.