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Sherried turkey & ham bake

Sherried turkey & ham bake

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(23 ratings)

Ready in 45-55 minutes

Easy

Serves 4
This warming bake, rich with sherry and mustard, will use up the Christmas leftovers

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal633
  • fat37g
  • saturates18g
  • carbs23g
  • sugars0g
  • fibre3g
  • protein50g
  • salt2.16g
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Ingredients

  • 350g/12oz cooked turkey, cut into strips

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 140g thickly sliced cooked ham, cut into strips
  • 175g frozen pea

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 50g butter, plus a little extra for greasing the dish

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 tbsp medium sherry
  • 2 tsp wholegrain mustard
  • 100g cheddar, grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 50g chopped mixed nut, such as hazelnuts, almonds, and walnuts

Method

  1. Preheat the oven to 200C/Gas 6/fan oven 180C. Mix the turkey, ham and frozen peas in a buttered ovenproof dish.

  2. To make the sauce, put the butter, flour and milk in a saucepan and bring to the boil, whisking all the time, until the sauce is thickened and smooth. Stir in the sherry and mustard, season to taste and simmer for 1 minute. Remove from the heat and stir in half the cheese.

  3. To finish the dish, pour the sauce over the ingredients in the dish. Mix the remaining cheese with the nuts and sprinkle on top. At this point, you can keep the bake in the fridge up to 5 hours, or freeze it. When ready, bake for 25-35 minutes until the topping is golden and the sauce is bubbling.

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Comments (28)

Castletown cook's picture

This is a recipe for 2. I made this with leftover turkey and Wiltshire cured gammon. I used a splash (1tablespoon ish) of masala instead of sherry. Used 1 tsp of English mustard and 1 tsp of grain mustard. A few shakes of worcester sauce, s & p, replaced leftover Stilton instead of cheddar cheese in the white sauce, made the sauce in the traditional way. Grated some Parmesan on top before baking. Didn't bother with the nuts. My husband pronounced it as "a triumph". A first description for an untried dish!

shropshirelass's picture

Easy to make and smelled lovely, but it was too rich and not one of us could finish the dish. Such a shame as I had high expectations with all the good reviews :(

ingevdh's picture

Disappointing. I made the sauce with 60g cheese, and replaced the nut/cheese topping by puff pastry. Found the whole thing very bland (maybe because I didn't use all the cheese?) I won't be doing this again

pippachoc's picture

Oooh Yum! Used up 'ham' from a huge collar of home reared bacon and it was delish! Also put potato and pine nuts on top as was using up mash. Veggie daughter (who had quorn pieces instead) said topping was too much, and maybe puff pastry topping would be better. Hubby said it was quite rich but still managed to polish off a rather decent portion. Son stacked his plate on the counter, then un-picked it and came back for more. I'm completely stuffed as it is very more'ish and really rather lovely - and oh, how easy! Very versatile dish indeed.

mrspinnywinny's picture

I added Worcester sauce - 2 tsps plus 2 tbspns of dried tarragon. It doesn't need the cheese which just adds fat and calories.

We have eaten 2 portions and will turn the other 2 into pie filling with the addition of bought puff pastry.

sarahzoehills's picture
5

very very nice

eleanormayo's picture
5

Made this last night with Christmas leftovers and it was brilliant! I made my white sauce the good old fashioned way and added 2 tbsp masala wine (as no sherry) and 1 tbsp of grainy mustard (as we love it!). Also, following one of the other comments, I sprinkled pine nuts on the top instead of nuts and just served with mash - yummy!

clairegrimmo's picture
5

Lovely! My Boyfriend hates leftovers, but he enjoyed this. We don't like peas, so I did it with carrots, they were a bit crunchy though, so they need to be chopped very small or par boiled beforehand. Otherwise they worked well.

emmamac66's picture
5

Absolutely gorgeous! Made this for a large family buffet using chicken rather than turkey and everyone loved it and asked for the recipe! Definitely making again .

emmamac66's picture
5

Absolutely gorgeous! Made this for a large family buffet using chicken rather than turkey and everyone loved it and asked for the recipe! Definitely making again .

katequ's picture
5

Absolutely Yummy! I made this after Christmas without the nuts and then froze it. We ate this with pasta, which the creamy sauce coated beautifully.

ros645's picture
5

I used cornflour for a gluten free dish and omitted the nuts for nut allergy sufferers. This was an extremely quick and tasty dish. I enjoyed it almost more than Xmas dinner as the work load was so much less. Second helpings were the order of the day.

homemadebread's picture
4

Great use of leftovers. Substituted pine nuts and old pistacchios for the nuts used in the recipe.

glenyst's picture
3

This was tasty and a useful way to use up leftovers, but there was no hiding the fact that it was leftovers. Doesn't compare with a freshly-cooked meal, which I suppose would be too much to expect.

nicolaneesom's picture
5

This was lovely, I also added shallots and garlic and mushrooms instead so peas, delicious

castars's picture

Cannot print recipes. Is something wrong with this site??
RC

lesley1142's picture
4

I liked this recipe a lot, particularly the lovely nutty topping. I halved everything for 2 people and added a little garlic into the sauce and used marsala wine instead of sherry and it was scrummy. I'd be tempted to add a little more marsala and mustard next time just to add more flavour though.

sgriffith's picture
5

This was gorgeous, and so simple, I'll never make a white sauce the traditional way again.that all in one method was so easy.The next day I used the leftovers to make a quick pie with ready made pastry...another winner!

poobear's picture
5

Fabulous recipe - I made it after Christmas. Didn't add the sherry but don't think that mattered. Will definitely do again it was delicious.

mariabernadette's picture
5

I am so glad to have found this recipe again. I made it for my husbad years ago on Boxing Day and served it with warmed up left over red cabbage. We ate it sat in front of the telly and it tasted better than the Christmas dinner we had slaved over for everyone the day before. Good memories.

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