Creamy turkey, leek and mushroom casserole
Skinless turkey breast
525 g, (Buy 3 x 175g)
45 g, (Buy 50g) fat trimmed, thinly sliced
1 whole, thinly sliced
150 g, button variety, thickly sliced
2 clove(s), crushed
1 cup(s), (250ml)
Whole grain mustard
3 tbs, (2 sprigs), plus extra sprigs to serve
⅓ cup(s), (80ml)
- 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.
- 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.
- 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).
- 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.