Sherried turkey & ham bake

Sherried turkey & ham bake

  • 1
  • 2
  • 3
  • 4
  • 5
(24 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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

    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

    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

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
SueChef1
6th Jan, 2017
5.05
Easy, tasty - did without the ham; added carrots as they needed eating up - a sweet and tasty dish. Adapting it tonight with a curry sauce, inspired by one of the other bbcgoodfood.com turkey left-over dishes
Castletown cook
28th Dec, 2015
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
30th Dec, 2013
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
27th Dec, 2013
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
catie74
26th Dec, 2016
You reduced the cheese by nearly half the amount and replaced nuts and cheese with puff pastry which IS bland.. What do you expect?
pippachoc
13th Nov, 2013
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
13th Mar, 2013
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
2nd Jan, 2013
5.05
very very nice
eleanormayo
29th Dec, 2012
5.05
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
28th Dec, 2012
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.