Leftover Turkey, Ham and Vegetable Gratin
- 85g butter
- 3 medium onions, finely chopped
- 60g plain flour
- 750ml vegetable or chicken stock
- 300ml double cream
- 1½tsp black pepper
- ¾ tsp ground nutmeg
- 600g cooked turkey, roughly chopped
- 250g cooked Brussels sprouts, halved
- 600g mixed cooked leftover vegetables, e.g., any combination of leeks, carrots, peas etc
- ¼ jar Opies silverskin cocktail onions
- ¼ jar Opies pickled walnuts, sliced
- Salt to taste
- 110g white breadcrumbs
- 3 tbsp mixed herbs, chopped e.g., combination of thyme, parsley, sage
- Zest of ½ lemon
- 70g mature cheddar cheese, grated
Preheat the oven to 190C.
To make the sauce, melt the butter over a medium heat then add the onions and gently cook for around five minutes, stirring occasionally until soft and golden brown.
Stir the flour into the onions and cook for one minute. Remove from the heat and whisk in the stock a little at a time, followed by the cream, until it is all incorporated and a smooth sauce is achieved.
Return to the heat, bring the sauce to a simmer, continue to stir and cook until the sauce has thickened. Add the pepper, nutmeg and salt to taste.
Stir the leftover turkey and vegetables into the sauce and heat for a couple of minutes.
Transfer to a roasting dish and set aside.
Make the topping by combining the breadcrumbs, herbs, lemon zest and cheese. Sprinkle over the top with the silverskin onions and pickled walnut slices. Bake for 20–25 minutes until golden and bubbling.
Hints and Tips: Serve with crusty bread, salad and additional veggies. Swap with chicken instead of turkey. This dish is suitable for freezing (if the meat was cooked fresh and not pre-frozen).