Creamy turkey, leek and mushroom casserole
5
Points®
Total time: 4 hr 40 min • Prep: 15 min • Cook: 4 hr 25 min • Serves: 4 • Difficulty: Easy
Turkey is high in protein and cooked to perfection in this casserole. Flavoured with mustard, garlic and bacon it is a simple yet satisfying dish that is perfect for any season.
Ingredients
Olive oil
1 tbs
Skinless turkey breast
525 g, (Buy 3 x 175g)
Shortcut bacon
45 g, (Buy 50g) fat trimmed, thinly sliced
Leek
1 whole, thinly sliced
Mushrooms
150 g, button variety, thickly sliced
Garlic
2 clove(s), crushed
Plain flour
1 tbs
Chicken stock
1 cup(s), (250ml)
Whole grain mustard
1 tbs
Fresh thyme
3 tbs, (2 sprigs), plus extra sprigs to serve
Light cream
⅓ cup(s), (80ml)
Instructions
1
Heat half the oil in a large non-stick frying pan over high heat. Cook turkey for 2 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Heat remaining oil in same pan over medium heat. Cook bacon and leek, stirring, for 5 minutes or until leek has softened and bacon is crisp. Add mushrooms and garlic and cook, stirring, for 2–3 minutes or until mushrooms are lightly browned. Add flour and cook, stirring, for 1 minute.
3
Gradually stir in combined stock, mustard and thyme sprigs and bring to the boil. Transfer to slow cooker. Cook, covered, on low for 4 hours (or high for 2 hours).
4
Transfer turkey to a plate and cover to keep warm. Add cream to slow cooker. Cook, uncovered, on high for 10 minutes or until sauce slightly thickens. Thickly slice turkey steaks. Serve topped with leek and mushroom sauce and extra thyme.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.