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Leftover turkey casserole

This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 411
  • Carbohydrates 34
  • Saturated Fat 3
  • Sugar 18
  • Protein 39
  • Fat 13
  • Fibre 4
  • Salt 0.8

Nutrition per serving

  • Calories 411
  • Carbohydrates 34
  • Saturated Fat 3
  • Sugar 18
  • Protein 39
  • Fat 13
  • Fibre 4
  • Salt 0.8

Ingredients

  • 2 onions, finely chopped
  • 1 eating apple, cored and chopped
  • 2 tbsp olive oil
  • 1 tsp dried sage, or 5 sage leaves, chopped
  • 2 tbsp plain flour
  • 300ml vegetable or chicken stock
  • 2 tbsp wholegrain mustard
  • 2 tbsp runny honey
  • 400g-500g leftover turkey, shredded
  • about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

Method

  1. Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.

  2. Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

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