Serve with creamy mashed potatoes! Try swapping the wine for port or a fortified wine
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!
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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