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Turkey & Ham Pot

Western.Chefs's picture
Ingredients
  Cooked turkey meat 1 1⁄2 Pound (675 Gram)
  Ham 1 Pound (450 Gram)
  Vegetable oil 2 Tablespoon
  Carrots 8 Ounce, peeled and sliced (225 Gram)
  Onions 2 Large, peeled and quartered
  Chicken stock 1⁄4 Pint (450 Milliliter)
  Rose wine 1⁄4 Pint (150 Milliliter)
  Tomato puree 2 Tablespoon
  Broccoli florets 8 Ounce (225 Gram)
  French beans 3 Ounce, thawed if frozen (75 Gram)
  Chopped chives 2 Tablespoon, chopped freshly
  Salt To Taste
  Freshly ground black pepper To Taste
  Cornflour 4 Tablespoon
  Low fat natural yogurt 2 Tablespoon
  Chopped chives 1 Tablespoon, chopped freshly (For Garnish)
Directions

Preheat the oven to Gas 4, 350°F, 180°C.
Cut the turkey and ham into 1 in/2.5 cm cubes.
Heat the oil in a frying pan, then saute the carrots and onions for 5 mins.
Drain well and place in a 5 pint/2.75 litre casserole dish.
Add the turkey and ham to the casserole, then pour in the chicken stock and wine.
Stir in the tomato puree, cover and cook in the oven for 30 mins.
Stir in the broccoli, French beans and the chopped chives.
Season to taste, Cook for a further 15 mins, then remove from the oven.
Blend the cornflour with 4 tbsp cold water, stir into casserole and continue to cook for 10 mins, or until thickened.
Stir in natural yogurt and garnish to serve.

Recipe Summary

Course: 
Main Dish
Ingredient: 
Turkey

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