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  • 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

Nutrition: Per serving (8)

  • kcal206
  • fat3g
  • saturates1g
  • carbs15g
  • sugars7g
  • fibre6g
  • protein27g
  • salt1.5g
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Method

  • 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

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Comments, questions and tips (2)

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A star rating of 5 out of 5.2 ratings

cocojo

question

If you use leftover roast turkey do you add the turkey later in the cooking process? If you add it at the start will it be too dry?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. If using leftover whole legs they can be added at the start. Smaller pieces of leftover cooked turkey can be added for the last two hours of cooking (just check everything is piping hot before serving). We hope this helps, BBC Good Food Team.

sanjaypasari

Nice, thanks for sharing this recipe.

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