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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22nd Mar, 2012
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 .
22nd Mar, 2012
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 .
6th Jan, 2012
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.
31st Dec, 2011
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.
29th Dec, 2011
Great use of leftovers. Substituted pine nuts and old pistacchios for the nuts used in the recipe.
28th Dec, 2011
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.
27th Dec, 2011
This was lovely, I also added shallots and garlic and mushrooms instead so peas, delicious
29th Nov, 2011
Cannot print recipes. Is something wrong with this site?? RC
5th Aug, 2011
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.
10th Jan, 2011
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!


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