About this recipe:This flavoursome dish is a lovely way to enjoy a small amount of leftover turkey or chicken, with lots of tasty mushrooms and a herby soft polenta. The sauce is very quick to make and can be served in many other ways, such as over plain boiled or steamed rice or to stuff baked potatoes.
15 g (½ oz) butter
1 tbsp extra virgin olive oil
115 g (4 oz) shallots or onion, finely chopped
1 garlic clove, crushed (optional)
300 g (10½ oz) chestnut mushrooms, sliced
170 g (6 oz) mixed wild mushrooms, pulled into pieces or sliced
3 tbsp dry sherry
1 tbsp tomato purée
200 g (7 oz) cooked turkey meat, without skin, cut into chunks
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:15min › Ready in:25min
Heat the butter and oil in a large frying pan, add the shallots or onion and garlic, and cook over a moderate heat for 2 minutes or until softened but not brown.
Add all the mushrooms to the pan and cook, stirring frequently, for 3–4 minutes or until just softening and the juices are beginning to run.
Add the sherry, tomato purée and chunks of turkey, and stir to mix well. Reduce the heat to low and leave to heat through.
Meanwhile, prepare the polenta. Bring the stock to the boil in a saucepan, then gradually pour in the polenta, stirring constantly. When all the polenta has been added, stir in the parsley. Reduce the heat to moderate and cook for 2 minutes, stirring, until the polenta is thick. Season to taste.
Add the cream to the turkey and mushroom sauce and stir to mix, then remove from the heat. Taste and add seasoning, if required.
Spoon the polenta to one side of 4 warmed plates and serve the sauce alongside. Garnish with parsley sprigs.