So Christmas is over, but there is still enough turkey to feed an army, what do you do with the leftovers? Turkey curry (see my blog) is always an option, but how about a turkey casserole?

Searching through my fridge I also found some vegetables which were languishing in the bottom drawer and so I decided to concoct my own turkey casserole recipe – so here we go!

Ingredients

Method

I put the onions, carrots, leek, swede, parsnips into a slow cooker and sprinkled over the flour. Then I added the bay leaves, mustard and tomato puree and mixed this in. The stock was added and another quick stir and salt and pepper for seasoning.

I put the slow cooker on low for eight hours and two hours before the casserole was due to be finished, I added the cooked turkey.

The result was a very filling and comforting turkey casserole which could be served with new potatoes or mashed potatoes, perfect for between Christmas and New Year.