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Leftover Turkey Hotpot
Prep Time
5 Minutes
Cook Time
50 Minutes
Ingredients
12
Servings
4
Ingredients
1 sachet Chicken Casserole Mix
400 millilitres (13fl oz) cold water
300 grams (11 oz) leftover roast potatoes
125 grams (5 oz) leftover roast parsnips
100 grams (4 oz) leftover cooked sprouts, shredded
60 grams (2 oz) mature cheddar or stilton, grated
1 tablespoon olive oil
1 onion, finely chopped
1 large carrot, finely diced
500 grams (16 oz) leftover turkey, cut into bite sized chunks
100 grams (4 oz) leftover stuffing, cut into bite sized pieces
6 teaspoons cranberry sauce
Key Products
Instructions
- 1 1. Mix the Schwartz chicken casserole mix sachet with the water and set aside. In a bowl, roughly mash together the potatoes, parsnips, sprouts and cheese. Set aside.
- 2 2. Heat the olive oil in a medium sized casserole over a low heat, and fry the onion and carrot for 8 minutes until soft but not coloured. Add the turkey and stuffing to the pan, and pour in the sachet mix and bring to the boil. Allow to bubble and thicken for 5 minutes. Remove from the heat, and spoon in dollops of cranberry sauce. Spoon the potato and cheese mix over the top and cook in the preheated oven for 30 minutes until golden, crisp and bubbling.
- 3 3. Serve immediately with braised red cabbage or steamed greens.
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