Description
This dish combines shredded leftover turkey with a creamy white sauce, vegetables, and fragrant herbs. It can be served on its own, over rice, with mashed potatoes, or as a filling for pies or casseroles. Mary Berry’s recipe is simple yet versatile, making it an ideal choice for repurposing holiday leftovers.
Ingredients
For the Dish
- Cooked Turkey (400g, shredded): Use leftover roast turkey.
- Butter (50g): For making the sauce.
- Flour (50g): Thickens the sauce.
- Chicken or Turkey Stock (300ml): Adds depth to the sauce.
- Milk (200ml): Makes the sauce creamy.
- Leek (1, finely sliced): Adds a mild onion flavor.
- Mushrooms (150g, sliced): Optional, for extra texture.
- Fresh Thyme (1 tsp): Adds aromatic notes.
- Salt and Pepper (to taste)
Optional Additions
- Peas or Carrots (100g): Add sweetness and color.
- Grated Cheese (optional, 50g): For extra richness.
Instructions
Step 1: Prepare the vegetables
Finely slice the leek and mushrooms (if using).
Step 2: Make the sauce
Melt the butter in a large skillet over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the stock and milk, stirring constantly until the sauce is smooth and thickened.
Step 3: Cook the vegetables
Add the leeks and mushrooms to the sauce and cook for 5 minutes until softened.
Step 4: Add the turkey
Stir in the shredded turkey and thyme. Cook for another 5-10 minutes until the turkey is heated through. Season with salt and pepper to taste.
Step 5: Serve
Serve the leftover turkey dish warm over rice, with mashed potatoes, or as a filling for a pie or casserole.