Jessie and Lennie Ware's Leftover Turkey Casserole
Jessie: I will never understand how people have enough leftover Christmas turkey to survive until the New Year. We usually have scraps the next day, just enough to make the Boxing Day everything but the kitchen sink’ sandwich while we bet on a horse at Kempton Races. These people that are still dealing with their bird on the 28th must not be as greedy as my family.
This dish is by no means a sexy show-stopper, rather a nostalgic warmer and something my brother and I are always so happy to be greeted with at the table. It works with the turkey leftovers, but you should make it anytime you feel like being cheered up.
Lennie: I first made this dish using leftover turkey after Christmas, but everyone liked it so much that I began to cook it throughout the year. It is nourishing, wholesome and cheap.
|500g||turkey (leftover cooked turkey or fresh turkey breast steaks), chopped|
|25g||plain flour, seasoned with salt and pepper|
|2||leeks, sliced into 1cm rounds|
|5||carrots, chopped into slices|
|2||celery sticks, chopped into slices|
Preheat the oven to 180C/160C fan/gas 4.
In a large mixing bowl, toss the turkey with the seasoned flour to coat.
Heat the butter in a flameproof casserole dish, add the turkey and fry, turning from time to time, until it just starts to brown. Add the leeks, carrots, celery and stock, cover and cook in the oven for about 45 minutes. Add the frozen peas and return to the oven for 2–3 minutes to heat through.
Serve hot, with a jacket potato.