This is a great Boxing Day recipe for busy cooks at Christmas. I’m making it myself for my family of ten on boxing day – it’s quick easy and delicious. You can use up your turkey and reheat it at any time, or you can keep it hot in a low oven for a few hours.
Turkey Au Gratin with Almonds (serves 6)
1 kg (2lb) boneless turkey, cooked25g (1oz) butter
125g (4oz) whole or split blanched almonds
1 onion (peeled/chopped)
For the Sauce:
50-75g (2-3oz) butter, plus a little extra
2 heaped tablespoons plain flour
750ml (1.5 pints) milk
1/2 small glass of sherry
175g (6oz) cheese, grated
2 large garlic cloves, crushed
a little grated parmesan cheese
salt, black pepper
- Heat the oven to GasMark3/170°C/325°F. Cut the turkey into pieces and arrange them in a large, fairly shallow, ovenproof dish. Melt the 25g (1oz) butter in a frying pan and toss the almonds in it for a minute or two until golden. Fry the onions until soft and ready, add them to the almonds and sprinkle them over the cold turkey.
- To make the sauce, melt the butter in a fairly large saucepan, take it off the heat and stir in the flour with a wooden spoon. Gradually stir in the milk and bring to the boil, stirring all the time until it is a thick and smooth white sauce. Let it simmer, still stirring, for 2-3 minutes. Then add the sherry, grated cheese, garlic, salt and black pepper and stir until the cheese has melted.
- Pour the sauce over the turkey and almonds/onions. Dot with butter and sprinkle with parmesan. Cook in the centre of the oven for 30-45 minutes until golden-brown. Before serving. sprinkle the chopped parsley around the edges of the dish. Serve with salad and/or rice.
I hope you enjoy it.