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Turkey and Ham Crumble���
HT�
� MC��
English�
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55mins
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Serves�
4�
��� Hot
���Poultry
� Pork�� Main Course�
Eggless�� England� British Britain Europe
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Ingredients
For the Sauce
25g/1oz Butter
1 Onion, finely
chopped
25g/1oz Plain
Flour
330ml/11 fl.oz.
Chicken Stock
For the
filling:
2 tbsp Vegetable
Oil
1x 12cm/1/2 inch
thick Gammon Steak, cubed
200g/7oz�
Sweetcorn Kernals
Salt and Black
Pepper
450g/1lb Diced
Turkey Thigh
For the Topping
100g/4oz Plain
Flour
25g/1oz Butter
50g/2oz Red
Leicester or Double Gloucester Cheese, finely grated
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Instructions
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1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a
shallow oven-proof dish.
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2.� For the sauce - Melt the butter in a
medium sized saucepan add the onions and fry gently until soft and transparent.
Sprinkle the flour over the onions and cook, stirring,�
for a further minute.
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3. Remove the pan from the heat and gradually add the stock a little at a
time, stirring constantly. Return to the heat and bring to the boil, stirring
until thickened. Set aside.
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4. For the filling - Heat the oil in a frying pan add the gammon and turkey and stir-fry for
2-3 minutes.
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5. Add the gammon, turkey and sweetcorn to the sauce, mix well and season
to taste with salt and black pepper. Pour into an ovenproof dish.
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6. For the topping - Place the flour in a large mixing bowl and rub in the butter with your
fingertips until it resembles breadcrumbs. Add the finely grated cheese and mix
well.
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7.
Sprinkle the crumble� evenly over the top of the turkey mixture.
Bake
in the oven for 30 minutes until the topping is golden brown. Serve immediately.
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More
Poultry & Game Recipes� | �General
Poultry & Game Prep & Cooking Times��
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Overseas Visitors:������� If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
Click here
to go to the chart.
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