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Leftover Turkey Hotpot
Ingredients
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1 sachet Chicken Casserole Mix
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400 millilitres (13fl oz) cold water
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300 grams (11 oz) leftover roast potatoes
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125 grams (5 oz) leftover roast parsnips
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100 grams (4 oz) leftover cooked sprouts, shredded
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60 grams (2 oz) mature cheddar or stilton, grated
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1 tablespoon olive oil
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1 onion, finely chopped
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1 large carrot, finely diced
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500 grams (16 oz) leftover turkey, cut into bite sized chunks
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100 grams (4 oz) leftover stuffing, cut into bite sized pieces
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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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