“A way of using up leftover turkey (and other things) that doesn't leave it dry and flavourless. The recipe is my own invention, and I enjoy it because the meat remains moist and flavoursome.”
READY IN:
2hrs 10mins
SERVES:
1-10
YIELD:
1 meal
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter a casserole dish.
  2. Peel and slice potatoes.
  3. Pull turkey apart into BIG bite size pieces.
  4. Layer up potatoes, turkey, and lumps of stuffing, (in that order), putting a tiny knob of butter and a scant sprinkling of S& P onto the potatoes with each layer.
  5. Save a layer of potatoes for the top.
  6. Pour gravy (possibly thinned down a bit) over all, until it only just covers, and then add the reserved layer of potatoes.
  7. Put a knob of butter and some S& P onto each potato.
  8. Cover casserole with foil (or a lid) and bake in a low oven for about an hour (longer if you have done a large hotpot)- make sure the potatoes are cooked by inserting a knife to see if they are tender.
  9. Serve with cabbage, brussels sprouts, carrots- whatever veg you like, and, for the piggies amongst us, some crusty bread.

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