Turkey and vegetable crumble recipe
information
Calories per serving 415.
ingredients
low fat cooking spray
400 g (14 oz) turkey breasts, diced
150 g (5 1/2 oz) carrots, diced finely
4 celery sticks, sliced
350 g (12 oz) leeks, sliced
300 ml (10 fl oz) chicken stock
150 ml (5 fl oz) tomato juice
1 tablespoon cornflour
salt and freshly ground black pepper
400 g (14 oz) turkey breasts, diced
150 g (5 1/2 oz) carrots, diced finely
4 celery sticks, sliced
350 g (12 oz) leeks, sliced
300 ml (10 fl oz) chicken stock
150 ml (5 fl oz) tomato juice
1 tablespoon cornflour
salt and freshly ground black pepper
For the crumble
150 g (5 1/2 oz) plain white flour
50 g (1 3/4 oz) polyunsaturated margarine
50 g (1 3/4 oz) half fat Cheddar cheese, grated
salt and freshly ground black pepper
50 g (1 3/4 oz) polyunsaturated margarine
50 g (1 3/4 oz) half fat Cheddar cheese, grated
salt and freshly ground black pepper
method
1. Heat a large non stick saucepan and spray with low fat cooking spray.
2. Add the turkey and stir fry for 5 minutes, until it is sealed on all sides.
3. Add the carrots, celery and leeks to the pan and cook for a further 5 minutes.
4. Add the stock, tomato juice and seasoning. Bring to the boil, and then cover and simmer for 20 minutes.
5. Mix the cornflour with a little cold water to form a thin paste and stir this into the turkey mixture.
6. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
7. Spoon the turkey mixture into an ovenproof dish.
8. To make the crumble, sift the flour into a mixing bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
9. Stir in the cheese and seasoning, and then sprinkle the crumble evenly over the top of the turkey mixture.
10. Bake for 25 minutes, until the crumble topping is golden.
2. Add the turkey and stir fry for 5 minutes, until it is sealed on all sides.
3. Add the carrots, celery and leeks to the pan and cook for a further 5 minutes.
4. Add the stock, tomato juice and seasoning. Bring to the boil, and then cover and simmer for 20 minutes.
5. Mix the cornflour with a little cold water to form a thin paste and stir this into the turkey mixture.
6. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
7. Spoon the turkey mixture into an ovenproof dish.
8. To make the crumble, sift the flour into a mixing bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
9. Stir in the cheese and seasoning, and then sprinkle the crumble evenly over the top of the turkey mixture.
10. Bake for 25 minutes, until the crumble topping is golden.
serving amount
serves 4.
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more information
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