Festive Turkey, Ham + Stuffing Pie (HC)
Ingredients
- 1 tbsp olive oil
- 1 large leek, finely sliced
- 250g Brussels sprouts, finely sliced
- 500-600g cooked turkey and ham
- 1 tsp garlic powder
- 1 tsp mixed herbs
- Pinch of salt
- Pinch of black pepper
- 1 low salt chicken stock cube
- ½ tsp Dijon mustard
- 2 tbsp plain flour
- 200ml water
- 200ml milk
- 2 tbsp double cream
- 200-250g bread stuffing (homemade or shop bought)
To serve per portion:
- Any additional vegetables of choice
Instructions
Preheat the oven to 180 °C (fan 160 °C).
Heat the olive oil in a large frying pan over a medium heat. Add the leeks and Brussels sprouts and sauté for 3–4 minutes until softened.
Season with garlic, mixed herbs, salt and pepper, mixing well to coat everything evenly.
Crumble in the stock cube and add the Dijon mustard. Stir until fully combined.
Sprinkle over the flour and mix well so everything is coated. Gradually add the water and milk a little at a time, stirring continuously to create a smooth sauce.
Continue adding the milk and water until the sauce thickens, then stir in the double cream.
Add the cooked meats and cook for a few minutes. Add a splash of water or milk if the sauce is too thick.
Taste and adjust seasoning if needed.
Spoon the mixture into a pie or baking dish and evenly top with the stuffing.
Place in the oven and bake for 20–25 minutes, until the stuffing is golden brown.
Serve hot with additional vegetables of your choice.
How the mixture should look in step 7
before adding the stuffing.
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