Turkey, Pancetta and Wholegrain Mustard Casserole
Another fantastic Christmas leftovers recipe - Shredded turkey and crispy pancetta in a moreish wholegrain mustard & wine sauce, with sautéed chestnut mushrooms & chantenay carrots
Serve with creamy mashed potatoes! Try swapping the wine for port or a fortified wine
Cooking Method
- In a hot pan use a little of the cooking oil to cook the pancetta until golden brown
- In a separate pan, boil the carrots in some salted boiling water (add a tbsp of sugar and veg stock to the water if desired)
- Once the pancetta is cooked, add the onions and celery, and a little more oil if needed. Cook until soft then add the thyme
- Next add the wine and reduce slightly, then add the cream and water
- Bring to the boil, then mix with the Puréety Chicken Casserole Seasoning and the wholegrain mustard, mix well
- Once mixed in, simmer the sauce while you heat up a separate frying pan (add a little more water if required)
- In the frying pan, add the rest of the oil, then fry the chestnut mushrooms and season with a little salt and pepper
- Drain the carrots and pat dry on a towel or kitchen roll, then add to the frying pan with the mushrooms and slightly caramelise with the butter
- Add the cooked turkey to the sauce and mix through for around 2 minutes or until the turkey is heated through then add the parsley
- Serve the turkey and sauce with some mash or rice and present the carrots and mushrooms on top then enjoy!
Ingredients
- 400g Cooked Turkey , Shredded
- 140g Pancetta , Diced
- 150g White Onion , Diced - finely
- 16g Chantenay Carrots
- 1 Celery Stick , Diced - finely
- 150ml Red Wine
- 200ml Water
- 150ml Double Cream
- 250g Chestnut Mushrooms , Sliced
- 1tbsp Wholegrain Mustard
- 2tbsp Cooking Oil
- 10g Thyme , Chopped
- 2tbsp Butter
- 10g Parsley
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