Turkey and leek bake
Skinless turkey breast
400 g, steaks
3 whole, trimmed, thinly sliced
75 g, chopped
Reduced fat oil spread
Whole grain mustard
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
White sourdough bread
70 g, torn into chunks
2 tsp, chopped
Grated parmesan cheese
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook turkey for about 2 minutes on each side until browned and just cooked through. Remove, cool slightly, then coarsely shred.
- Reduce heat to medium. Add leeks and bacon to same pan and cook for 6-8 minutes, stirring often, until leeks are soft. Remove from heat and set aside.
- Melt oil spread in a medium saucepan over medium heat. Add flour, cook, stirring, for 1 minute. Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens slightly. Remove from heat, stir in mustard, cheddar, turkey, leeks and bacon. Transfer mixture to a shallow ovenproof dish (2L capacity).
- Toss bread with tarragon and olive oil in a bowl. Scatter over turkey mixture in dish, then sprinkle with parmesan. Bake for 20-25 minutes, until golden.