Creamy Turkey Bake with a Herb Crust Topping
A perfect winter warmer – ideal after those long Christmas walks!
4 people
30 minutes
20 minutes
Ingredients
- 250 ml Chicken Stock Cube
- 300 g Mushrooms sliced
- 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 chopped
- 1 tsp Wholegrain Mustard
Herb Topping
-
75
g
SuperValu Butter
melted
-
3
tbsp
SuperValu Dried Mixed Herbs
chopped
-
175
g
SuperValu Fresh Breadcrumbs
Method
- Begin by making the herb topping.
- Mix the breadcrumbs and chopped herbs together in a large bowl.
- Add in the melted butter and mix well to ensure the butter is incorporated in the crumb topping.
- Store and use as required.
- Meanwhile heat the butter in a medium- sized pot and add in the onions and mushrooms and allow to cook for a few minutes.
- Next add in the plain flour and stir gently to coat all of the vegetables.
- Add in the cream and chicken stock together with the wholegrain mustard and allow mixture to come to the boil.
- Add in the turkey and chopped herbs and cook for a further moment or two.
- Pour the mixture into a shallow baking dish. Cover with the herb topping
- Transfer to the oven and bake for 20 minutes.
- Remove from the oven and serve immediately with some salad or vegetables
