Description
A comforting and hearty leftover turkey casserole that combines tender turkey, roasted vegetables, and a savory apple and sage sauce. Perfect for using up leftover turkey from holiday meals, this dish is simmered gently on the stovetop to meld flavors and create a warm, satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 onions, finely chopped
- 1 eating apple, cored and chopped
- 2 tbsp olive oil
- 1 tsp dried sage, or 5 sage leaves, chopped
- 2 tbsp plain flour
- 300ml vegetable or chicken stock
- 2 tbsp wholegrain mustard
- 2 tbsp runny honey
- 400g-500g leftover turkey, shredded
- About 350g leftover roasted vegetables (roast potatoes, parsnips, celeriacs, carrots), chunkily diced
Instructions
- Prepare the base: Heat the olive oil in a casserole or deep pan over medium heat. Add the finely chopped onions and chopped apple, frying gently until softened and lightly golden, about 5-7 minutes.
- Add sage and flour: Stir in the chopped sage (or dried sage) and cook for 1 minute to release its aroma. Then sprinkle in the plain flour, stirring constantly to combine and cook off the raw flour taste, forming a roux.
- Make the sauce: Gradually pour in the vegetable or chicken stock while stirring continuously to avoid lumps. Add the wholegrain mustard and runny honey, mixing well to incorporate all the flavors into a smooth sauce.
- Add turkey and vegetables: Bring the sauce up to a gentle simmer. Stir in the shredded leftover turkey and the diced roasted vegetables, ensuring everything is coated with the sauce.
- Simmer: Cover the pan with a lid and gently simmer the casserole for 15 minutes until the turkey is piping hot and the flavors are well blended. Season with salt and pepper to taste.
- Serve: Serve the casserole hot, ideally with creamy mashed potatoes or fluffy jacket potatoes for a satisfying meal.
Notes
- If you don’t have leftover roasted vegetables, you can substitute with steamed or sautéed vegetables of your choice.
- Adjust the seasoning at the end as leftover turkey and vegetables can vary in flavor and salt content.
- This casserole reheats well and flavors improve after resting for a few hours or overnight.
- For a gluten-free version, substitute plain flour with gluten-free flour or cornstarch.
- Use chicken stock if turkey stock is unavailable for added depth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: leftover turkey, turkey casserole, roasted vegetable casserole, leftover recipe, comfort food, stovetop casserole, easy dinner
