Turkey Crackers with Parsnip Mash Dip

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Apr. 29, 2015

Made In Chelsea sisters Fran Newman-Young and Olivia Newman-Young show us a great canape to make this christmas for the whole family. Turkey crackers with parsnip mash dip, perfect for sharing around the table this christmas day.


For turkey crackers:
Turkey breasts 2
Carrots 2 , sliced
Butternut squash 2 Small , cubed
Rosemary 1
Olive oil 3 Tablespoon
Cranberry sauce 4 Tablespoon
Baby gem cabbage 1 , thinly shredded
Whipping cream 1 Cup (16 tbs)
Nutmeg To Taste
Filo pastry 220 Gram ((1 pack))
For parsnip mash dip:
Parsnips 1 Kilogram , cut into half lengthway and 4cm pieces, cored
Double cream 300 Milliliter
Other ingredients:
Butter 200 Gram
Salt To Taste
Pepper To Taste



Preheat the oven to 200°C.

Grease baking tray with butter.



Boil squash and carrots until soft. Strain the vegetables.

Place squash cubes on a tray and baste with olive oil. Season with salt, pepper, rosemary and pop into oven. Bake for 20 minutes at 200°C.

Boil turkey breast and once done, allow to cool. Shred into pieces and mix with cranberry sauce,

Boil shredded cabbage in salted water for 5 minutes. Once done, drain and add cream, salt, pepper and nutmeg to it.

In a large bowl, combine cabbage mix with turkey mix.

Cut filo pastry and baste butter as shown in the video. Spread cranberry sauce over it and top with turkey mix, squash pieces and carrots. Fold into cracker shape and place on baking tray.

Pop into oven and bake for 20 minutes at 180°C until it turns golden.

In a saucepan, place parsnips and cover with water. Allow to boil and then reduce heat. Simmer for 15 minutes. Drain and place again into saucepan.

Using a potato masher, mash well and add cream, salt and pepper. Mix well.



Serve with parsnip mash dip and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 8