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Turkey Almond and Cheese Bake  HT  MC British    45mins


Serves  4    Hot   Poultry  Nuts  Leftovers  Main Course  Eggless  Britain  Europe



   675g/1˝lb cooked (leftover) Turkey, diced

   50g/2oz Butter

   75g?3oz Whole Almonds, blanched

   2 tbsp Plain Flour

   720ml/24fl.oz. Milk

   2 tbsp Lemon Juice

   Salt and Black Pepper

   125g/5oz Cheddar Cheese

   25g/1oz Parmesan Cheese

   2 tbsp Freshly Chopped Parsley




1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly butter a shallow ovenproof dish.

2. Arrange turkey in the bottom of the dish. 

3. Melt half the butter in a pan add the almonds and sauté for 2-3 minutes until golden. Sprinkle over the turkey.

4. Melt the remaining butter in the pan and add the flour. Cook for 1-2 minutes, stirring then add the lemon juice, salt, pepper and mixing well. 

5. Gradually add the milk, stirring constantly and cook until smooth and thick.

6. Remove from the heat and stir in the cheddar cheese. Blend thoroughly until the cheese has melted.

7. Pour the sauce over the turkey and sprinkle with grated parmesan. 

8.Bake for 30 minutes, until golden and bubbling. Serve immediately.

A great recipe to use up any leftover turkey at Christmas or Easter.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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