About this recipe:Make this delicious casserole using Christmas leftovers - turkey, red wine, whatever veg remain - SPROUTS OPTIONAL! I find the red wine gives the turkey a gorgeous, gamey colour. Just follow the basic recipe and method using whatever you have to hand - and want to see the back of! I use my slow cooker so it is ready when needed/wanted. Delicious with baked or mashed potato.
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Switch slow cooker onto High. Melt butter in large pan, add sliced leeks, season with salt and freshly grated black pepper and cook gently until softened. Spread evenly across base of slow cooker.
Strip turkey of remaining meat and (at last) throw carcass out - unless making soup. Cut turkey into bite-sized pieces. Heat olive oil in same pan, add crushed garlic and cook gently, adding turkey pieces as it starts to sizzle. Stirfry for 10 minutes, add bay leaves and cranberry sauce then place on top of the leeks.
Switch slow cooker to auto or low, gently pour over the red wine and leave to cook until needed. I find about 2 hours is fine but will keep for hours on the low setting. Stir in cream just before serving. Perfect, served with potatoes of choice, for a hungry family returning from a winters walk