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Turkey Crumble

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2 carrots, trimmed and thinly sliced
1 leek, sliced
40 g/1 oz butter
1 onion, finely chopped
40 g/1 oz plain flour
250 ml/8 fl oz turkey or chicken stock
1 x 375 g/12 oz can sweetcorn with peppers, drained and juice reserved
250 g/8 oz cooked turkey, cut into chunks
Salt and pepper


75 g/3 oz wholemeal flour
50 g/2 oz chilled butter
75 g/3 oz wholemeal breadcrumbs
25 g/1 oz grated cheese
1 tablespoon chopped fresh parsley


Serves: 6


1 Boil the carrots in lightly salted water for 10 minutes. Add the leek and cook for a further 5-8 minutes. The vegetables should retain a slight' bite'. Drain and refresh under cold water. Drain again and set aside.

2 Melt the butter in a large saucepan over a moderate heat. Add the onion and cook until softened but not browned. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and gradually stir in the stock and reserved can juices. Return to the heat and cook, stirring constantly, until the sauce has thickened and is almost boiling. Season to taste with salt and pepper. Add the cooked turkey and mix well. Transfer the mixture to a buttered ovenproof dish and set aside.

3 To make the topping, place the flour in a bowl. Add the butter and rub in lightly with the fingertips until the mixture resembles fine breadcrumbs. Season lightly and stir in the bread­crumbs, cheese and parsley. Spoon the topping over the turkey and vegetable mixture and bake in the centre of a preheated oven, 190°C (375°F), Gas Mark 5, for 35-40 minutes or until the topping is crisp and golden brown.

Preparation time: 35 minutes
Cooking time: about 35-40 minutes
Oven temperature: 190C (375F), Gas Mark 5

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