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Turkey and Stuffing Bake    HT   MC   50mins


Serves 4    Hot   Poultry  Vegetables  Leftovers   Main Course   Eggless



1 tbsp Olive Oil

1 large Onion, halved and sliced

675g/1-1/2lb  Made-up Stuffing 

1 x 300g/11oz tin Condensed Cream of Celery Soup 

150ml/5fl.oz.  Milk 

200g/7oz Cooked Turkey, cubed 

25g/8oz Frozen Peas, thawed




1.  Preheat the oven to 180C, 350F, Gas Mark 4 and lightly oil a 23cm/9 inch shallow ovenproof dish.


2. Heat the oil in a saucepan, add the onions and fry until soft and golden brown. 


3. Remove from the heat, add the stuffing and mix well then transfer to the prepared dish and spread evenly along the bottom and up the sides of the dish to make a shell. Set aside.


4. Place the undiluted soup, milk, turkey, and peas in a mixing bowl and mix well then pour into stuffing shell. 


5. Cover with foil and bake for 30 minutes. Remove the foil and continue to bake, uncovered, for a further 5 minutes. Serve hot.



Great for using up leftover turkey and stuffing at Christmas  or Easter.



More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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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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