Side Pannel
Leftover Turkey Casserole
Leftover Turkey Casserole
- Recipe Submitted by Cobb on 11/26/2014
Category: Side Dishes, Holiday
Ingredients List
- About 600g | 1 1/3 pounds turkey meat ”“ preferably breast meat ”“ sliced
- 8-10 slices dense wholegrain bread (stale is best)
- 2 leeks, white parts only, finely chopped
- 1 onion, finely chopped
- 4 slices of pancetta, finely chopped
- 250g | 9oz mushrooms, sliced
- 200g | 7.5oz cooked and peeled chestnuts, roughly chopped
- 4 tbsp butter plus more to grease baking dish
- 1 tbsp olive oil
- 3 tbsp plain flour
- 430ml | 1 3/4 cups hot chicken stock
- 180ml | 3/4 cup whole milk
- 3 tbsp sherry or Marsala wine (optional)
- 1 tsp mustard powder
- 1 bay leaf
- 60g | 2oz Parmesan cheese
- 2 tbsp finely chopped flat leaf parsley
- salt and freshly ground pepper
Directions
Preheat the oven to 180C (350F). Grease a medium ovenproof dish with a little butter.
Cut the crusts off the bread and reserve. Slice the bread into triangles and line the baking dish, overlapping the slices slightly.
Heat 1 tbsp butter and 1 tbsp olive oil in a pan and fry the onion, bay leaf and leek with a pinch of salt over medium-low heat until softened ”“ about 5 minutes.
Add the pancetta, chestnuts and mushrooms and cook for about 10 minutes, stirring occasionally. Remove the bay leaf and set aside.
Melt the remaining butter in a saucepan over low heat. Add the flour and stir with a wooden spoon to make a roux.
Switch to a hand whisk and gradually add the milk, sherry, mustard powder and stock mixing continuously until you have a smooth sauce. Simmer over low heat until it thickens slightly (watch it doesn't boil over).
Add the vegetables to the sauce and stir to mix together. Check the seasoning.
Spoon a layer of vegetables and sauce over the bread slices. Sprinkle with a little Parmesan.
Arrange turkey slices over the vegetables to cover the entire dish.
Spoon the rest of the vegetables and sauce over the turkey.
Blitz the bread crusts in a food processor until you have small crumbs and mix with the parsley and rest of the Parmesan. Sprinkle over the dish and season with pepper.
Bake for 25-30 minutes until golden and bubbling ”“ covering with foil if it is colouring too much. Let it cool for 15 minutes before serving.
Cut the crusts off the bread and reserve. Slice the bread into triangles and line the baking dish, overlapping the slices slightly.
Heat 1 tbsp butter and 1 tbsp olive oil in a pan and fry the onion, bay leaf and leek with a pinch of salt over medium-low heat until softened ”“ about 5 minutes.
Add the pancetta, chestnuts and mushrooms and cook for about 10 minutes, stirring occasionally. Remove the bay leaf and set aside.
Melt the remaining butter in a saucepan over low heat. Add the flour and stir with a wooden spoon to make a roux.
Switch to a hand whisk and gradually add the milk, sherry, mustard powder and stock mixing continuously until you have a smooth sauce. Simmer over low heat until it thickens slightly (watch it doesn't boil over).
Add the vegetables to the sauce and stir to mix together. Check the seasoning.
Spoon a layer of vegetables and sauce over the bread slices. Sprinkle with a little Parmesan.
Arrange turkey slices over the vegetables to cover the entire dish.
Spoon the rest of the vegetables and sauce over the turkey.
Blitz the bread crusts in a food processor until you have small crumbs and mix with the parsley and rest of the Parmesan. Sprinkle over the dish and season with pepper.
Bake for 25-30 minutes until golden and bubbling ”“ covering with foil if it is colouring too much. Let it cool for 15 minutes before serving.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
