Feed Your Family For £20...In A Hurry! The Cookbook

Turkey Casserole

A great use of leftovers for lunch or dinner

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Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 200 g Cooked Turkey
 1 kg Potatoes
 1 leek chopped
 2 - 3 carrots chopped
 200 g Mixed frozen veg
 6 Mushrooms chopped
 1 Garlic clove chopped
 1 tbsp Fresh Coriander chopped or 1tsp dried herbs
 500 ml Chicken stock
 1 tbsp Cornflour
 1 pinch S&P
 1 tsp Oil

1

Wash the potatoes and chop into small pieces,place in a pot of boiling water and cook for 10-15 mns till soft

2

Meanwhile fry the leek and garlic in a little oil till soft

3

Add the mushrooms and fry gently for 2-3mns

4

Add the carrots and veg and stir then pour over the stock and simmer for 15-20 mns

5

Add the potatoes, herbs and cooked turkey and stir

6

Mix a little of the stock with the cornflour until you get a smooth paste then add to the pot

7

Simmer for 5 mns till the stock thickens

8

Season to taste.
Serve with crusty bread

Category

Ingredients

 200 g Cooked Turkey
 1 kg Potatoes
 1 leek chopped
 2 - 3 carrots chopped
 200 g Mixed frozen veg
 6 Mushrooms chopped
 1 Garlic clove chopped
 1 tbsp Fresh Coriander chopped or 1tsp dried herbs
 500 ml Chicken stock
 1 tbsp Cornflour
 1 pinch S&P
 1 tsp Oil

Directions

1

Wash the potatoes and chop into small pieces,place in a pot of boiling water and cook for 10-15 mns till soft

2

Meanwhile fry the leek and garlic in a little oil till soft

3

Add the mushrooms and fry gently for 2-3mns

4

Add the carrots and veg and stir then pour over the stock and simmer for 15-20 mns

5

Add the potatoes, herbs and cooked turkey and stir

6

Mix a little of the stock with the cornflour until you get a smooth paste then add to the pot

7

Simmer for 5 mns till the stock thickens

8

Season to taste.
Serve with crusty bread

Turkey Casserole

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