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 oil1 tbs
skinless turkey breast525 g, (Buy 3 x 175g)
Bacon, shortcut, raw45 g, (Buy 50g) fat trimmed, thinly sliced
Leek1 whole, thinly sliced
Mushrooms150 g, button variety, thickly sliced
garlic2 clove(s), crushed
plain flour1 tbs
chicken stock1 cup(s), (250ml)
wholegrain mustard1 tbs
fresh thyme3 tbs, (2 sprigs), plus extra sprigs to serve
light thickened cream⅓ 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.