Sherried turkey & ham bake

Sherried turkey & ham bake

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(25 ratings)

Ready in 45-55 minutes


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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

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



    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 is a dairy product made from separating whole milk or cream into fat and…

  • 50g plain flour
  • 600ml milk



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

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



    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


  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, questions and tips

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6th Jan, 2017
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 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!
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 :(
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
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?
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.
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.
2nd Jan, 2013
very very nice
29th Dec, 2012
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!
28th Dec, 2012
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.


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