About this recipe:This is a recipe I made up one CHristmas to use up leftover turkey in an original way, with lots of vegetables to give a hearty and warming feel to the meal without the heaviness of too many calories. The great thing is it can be assembled ahead and reheated when needed, these quantities serve 6 adults, but can easily be altered to accomodate more.
400g leftover cooked turkey, cut into large chunks
1 teaspoon rosemary, finely chopped (optional)
2 tablespoons half fat creme fraiche
3 large potatoes, peeled and quartered
1 large or 2 small sweet potatoes, quartered
1/2 a celeriac cut into large cubes
15g / 1 knob of butter
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Method Prep:15min › Cook:30min › Ready in:45min
Put the chorizo into a wide pan and heat gently with 1 tablespoon water until the fat starts to come out and the red colour is beginning to cover the base of the pan. Add onions, peppers, celery and turn up to medium and fry gently until the onions and peppers have softened. There should be enough fat from the chorizo but if the veg is sticking to the bottom of the pan add 1 tablespoon water and keep stirring.
Add tin of tomatoes and bring to the boil, then simmer for 10 minutes until the sauce has reduced somewhat. Add the rosemary if using, and check for seasoning, add salt and pepper to taste. Turn heat down to gentle simmer and add turkey meat, heating it without the meat falling apart. Turn off heat and stir through creme fraiche, then pour into a large rectangular casserole dish.
Meanwhile put potatoes, sweet potatoes and celeriac into a pan and cover with water and boil til soft. Drain then mash with a knob of butter and salt and pepper.
Spoon the warm orange mash over the turkey mixture then either bake at 180 C / Gas 4 for 20 minutes to crisp the top or chill til required. Once needed, bake for 30 minutes from cold at 180 C / Gas 4. Serve with a green vegetable like cabbage or broccoli.