Creamy turkey, leek and mushroom casserole

Total Time
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.
  • olive oil
    1 tbs
  • skinless turkey breast
    525 g, (Buy 3 x 175g)
  • Bacon, shortcut, raw
    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)
  • wholegrain mustard
    1 tbs
  • fresh thyme
    3 tbs, (2 sprigs), plus extra sprigs to serve
  • light thickened cream
    ⅓ cup(s), (80ml)
  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.
SERVING SUGGESTION: Steamed sugar snap peas and yellow patty pan squash, plus mashed orange sweet potato (kumara). Boil, steam or microwave 600g sweet potatoes (chopped) until tender. Drain and mash with 1/4 cup (60ml) skim milk until smooth. Season with salt and pepper.

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