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Creamy Turkey Bake with a Herb Crust Topping


A perfect winter warmer – ideal after those long Christmas walks!

Preparation time: 20 minutes

Cooking time: 30 minutes


Serves: 4 people

  • 250 ml Chicken Stock Cube
  • 300 g Mushrooms
  • 1 tbsp Plain Flour
  • 0 - SuperValu Butter
  • 250 ml SuperValu Cream
  • 1 - SuperValu Onion
    finely chopped
  • 600 g SuperValu Quality Irish Fresh Whole Turkey
    cut into in strips
  • 1 tbsp SuperValu Tarragon
  • 1 tsp Wholegrain Mustard
Herb Topping
  • 75 g SuperValu Butter
  • 3 tbsp SuperValu Dried Mixed Herbs
  • 175 g SuperValu Fresh Breadcrumbs


  1. Begin by making the herb topping.
  2. Mix the breadcrumbs and chopped herbs together in a large bowl.
  3. Add in the melted butter and mix well to ensure the butter is incorporated in the crumb topping.
  4. Store and use as required.
  5. Meanwhile heat the butter in a medium- sized pot and add in the onions and mushrooms and allow to cook for a few minutes.
  6. Next add in the plain flour and stir gently to coat all of the vegetables.
  7. Add in the cream and chicken stock together with the wholegrain mustard and allow mixture to come to the boil.
  8. Add in the turkey and chopped herbs and cook for a further moment or two.
  9. Pour the mixture into a shallow baking dish. Cover with the herb topping
  10. Transfer to the oven and bake for 20 minutes.
  11. Remove from the oven and serve immediately with some salad or vegetables
  • Anne-Marie Dorman, 27 Dec 14

    4 stars rating
    I loved this recipe, I used greek yogurt in place of the cream & leeks as I had no mushrooms at the time...delicious, will be making it again soon..
  • Tina Maguire, 17 Jan 12

    4 stars rating
    Very easy to make,i used chicken & replaced the cream with creme fraiche. A heart warming meal ona cold day.

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