Creamy Tarragon Turkey With Walnut & Black Olive Crumble

servings

6-8

prep time

20-25 minutes

A very tasty, savoury crumble which you most certainly wouldn’t believe is leftovers. A lovely way of reproducing leftover turkey at Christmas, it’s also well worth making from scratch using cooked chicken or pheasant. Almost any other leftovers can be added – bacon rolls, chipolatas, ham, gravy. The generous amount of crumble atop the rich creamy turkey is filling and almost a meal in itself, so I simply serve it with just a green vegetable or a green salad.

Creamy Tarragon Turkey With Walnut & Black Olive Crumble

ingredients

  • 55g butter

  • 1 onion finely chopped

  • 250g mushrooms slices

  • 1tsp dried tarragon

  • 1 tbsp Dijon mustard

  • 55 g plain flour

  • salt & freshly ground black pepper

  • splash of dry sherry (optional)

  • 600 ml turkey or chicken stock (or use 2 cubes or stockpots)

  • 4 tbsp crème frâiche or double cream

  • 500-600g turkey meat, cooked, and cut or torn into bitesized chunks

  • cranberry sauce, to serve (optional)

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  • 75g butter

  • 85g breadcrumbs

  • 75g plain flour

  • 50g Parmesan cheese

  • grated 40g walnut pieces

  • 40g black olives, pitted

  • ½ tsp salt

  • freshly ground black pepper

directions

    1. Preheat the oven to 200°C/180°C fan/gas 6. Find a shallow ovenproof dish (I use a round one around 27cm across).

  2. 2. Melt the butter in a saucepan, and cook the onion and until soft but not brown. Add the mushrooms and cook over a high heat, stirring, until all the liquid has evaporated.

  3. 3. Stir in the tarragon, mustard, flour and some seasoning and cook for a minute or two. Gradually stir in the sherry, if using, and stock, bring up to the boil and simmer for a few minutes. Stir in the crème frâiche or cream and check the seasoning. It should be very well seasoned. Add the turkey and gently incorporate into the sauce. You may need to thin the mixture with a little water (or stock) if the sauce is on the thick side. It should be a luscious creamy consistency - not too thick, not too runny. Transfer to the ovenproof dish.

  4. 4. Make the crumble by processing the crumble ingredients together gently, using the pulse button of a processor. (I weigh the ingredients straight into the processor bowl.) Spread evenly over the turkey mixture.

  5. 5. Cook for 20-25 minutes until deep golden brown and crispy, and bubbling around the edges. Check towards the end that it’s not browning too fast and cover loosely with tinfoil if necessary. Serve with a green vegetable or green salad. A dollop of cranberry sauce alongside is very good too!