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Turkey and Ham Crumble

Tue, 19 December 2017

Turkey and Ham Crumble


1 medium sized onion-diced

6 mushrooms-sliced

2 sticks celery-chopped

1 leek-thinly sliced                          

1 carrot-diced finely

1oz/25g butter

2 cloves of crushed garlic                             

1 glass white wine

2 tablespoons plain flour

12floz/350ml chicken stock                         

9floz/250ml pouring cream         

2 lb/900g cooked turkey & ham


Savoury Crumble Topping:

6oz/175g breadcrumbs

3oz/75g melted butter

3 dessertspoons of chopped fresh herbs-parsley & thyme

2oz/50g flaked almonds

2oz/50g grated parmesan cheese


Begin by making the savoury crumble. This is very simple topping to prepare. All you need to do is mix all the ingredients together in a large mixing bowl.

Sauté the carrots, leeks, mushrooms, onions & celery in the butter with garlic and thyme until they are glazed but without colour. Scatter in the plain flour at this stage and use it to coat all of the vegetables and dry up all the juices.

Add in white wine and chicken stock together with cream and allow the vegetables to cook out slightly.

Entirely cook this mixture out before adding your leftover turkey & ham

Reheat , very gently, for 5-6 minutes, stirring occasionally.

Season lightly at this stage.

Transfer to a casserole dish and top with savoury crumble.

Transfer to a hot oven (190C/375F/Gas Mark 5) for 20 minutes until the topping is golden brown and the dish is piping hot.

Serve with a large green salad and/or crunchy roasted potatoes.


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