Turkey & leek bake
9
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Turkey breast, skinless, raw
4 fillet(s)
Calorie controlled cooking spray
8 spray(s)
Leek
3 medium, sliced
Bacon medallions, raw
3 rasher(s), chopped
Low Fat Spread
1½ tablespoon(s)
Plain White Flour
1½ tablespoon(s), level
Semi Skimmed Milk
400 ml
Wholegrain Mustard
1 tablespoon(s), level
Half fat Cheddar cheese
50 g, grated
Sourdough Bread
150 g, cut into chunks
Tarragon, fresh
1½ teaspoon(s), chopped
Olive Oil
1 teaspoon(s)
Parmesan Cheese
2 tablespoon(s), grated
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the turkey breast fillets onto a baking tray, season and mist with cooking spray. Bake for 20 minutes, then shred.
2
Meanwhile, mist a nonstick frying pan with cooking spray and fry the leeks over a medium heat for 6-8 minutes until soft, then transfer to a plate. Add the chopped bacon to the pan and fry for 3-4 minutes, then add to the plate of leeks. Melt the spread in the pan, then stir in the plain flour and cook, stirring, for 1-2 minutes. Gradually add the milk, stirring constantly. Continue stirring over a medium heat until the sauce is thick enough to coat the back of a spoon.
3
Remove from the heat, then stir in the mustard and grated cheese until melted. Stir in the turkey, leeks and bacon then tip into a baking dish. Mix 150g sourdough chunks with the chopped fresh tarragon and oil. Scatter over the top along with the grated Parmesan. Bake for 20-25 minutes until golden.
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