By Pureety Gourmet Flavours
Turkey, Pancetta and Wholegrain Mustard Casserole by Pureety
10 steps
Cook:55min
Another fantastic Christmas leftovers recipe - Shredded turkey and crispy pancetta in a moreish wholegrain mustard & wine sauce, with sautéed chestnut mushrooms & chantenay carrots
Updated at: Thu, 17 Aug 2023 06:04:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
4
Low
Nutrition per serving
Calories626.4 kcal (31%)
Total Fat45 g (64%)
Carbs12.6 g (5%)
Sugars4.2 g (5%)
Protein32.6 g (65%)
Sodium1451.6 mg (73%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a hot pan use a little of the cooking oil to cook the pancetta until golden brown
Step 2
In a separate pan, boil the carrots in some salted boiling water (add a tbsp of sugar and veg stock to the water if desired)
Step 3
Once the pancetta is cooked, add the onions and celery, and a little more oil if needed. Cook until soft then add the thyme
Step 4
Next add the wine and reduce slightly, then add the cream and water
Step 5
Bring to the boil, then mix with the Puréety Chicken Casserole Seasoning and the wholegrain mustard, mix well
Step 6
Once mixed in, simmer the sauce while you heat up a separate frying pan (add a little more water if required)
Step 7
In the frying pan, add the rest of the oil, then fry the chestnut mushrooms and season with a little salt and pepper
Step 8
Drain the carrots and pat dry on a towel or kitchen roll, then add to the frying pan with the mushrooms and slightly caramelise with the butter
Step 9
Add the cooked turkey to the sauce and mix through for around 2 minutes or until the turkey is heated through then add the parsley
Step 10
Serve the turkey and sauce with some mash or rice and present the carrots and mushrooms on top then enjoy!
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