• 1 onion, chopped
  • 2 carrots, roughly chopped
  • 1 leek, sliced
  • ½ swede, peeled and roughly chopped
  • 2 parsnips, peeled and roughly chopped
  • 700g turkey, cut into large pieces (or use the same amount of leftover roasted turkey)
  • 2 tbsp plain flour
  • ½ small bunch of sage, leaves picked and chopped
  • 2 bay leaves
  • 2 tbsp wholegrain mustard
  • 2 tbsp tomato purée
  • 1½l turkey or chicken stock
  • griddled bread or cooked potatoes, to serve


  • STEP 1

    Tip the onions, carrots, leek, swede, parsnips and turkey into a slow cooker. Sprinkle over the flour, then mix to combine everything.

  • STEP 2

    Add the sage, bay leaves, mustard and tomato purée, and mix well. Pour in the stock, season well and give everything a quick stir. Cook on low for 8 hrs, or high for 3 hrs 30 mins.

Recipe tips

Cut the vegetables into even-sized pieces so they cook in similar amounts of time.
If you have legs of cooked turkey, you can leave the legs whole while the casserole cooks, then strip the meat before serving – the bones will add flavour and help prevent the meat from drying out.

Recipe from Good Food magazine, Homemade Christmas 2022

Goes well with


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