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01 October 2019

person 6-8 people
time 15 minutes


  • 2 tbsp olive oil 
  • 2 onions, chopped
  • 1 tsp dried sage
  • 2 tbsp plain flour
  • 300ml chicken stock 
  • 2 tbsp wholegrain mustard
  • 500g leftover turkey, torn
  • 500g leftover roast potatoes, quartered
  • 300g leftover roast vegetables, chopped
  • 80g crème fraiche 
  • 300g leftover stuffing


  1. Preheat the oven to 190°C/170°C fan/gas mark 5.
  2. Heat the oil in a stew pot over a medium heat. Cook the onions for five minutes until softened. Stir in the sage and flour until the onions are well coated.
  3. Gradually stir in the chicken stock and mustard until incorporated.
  4. Remove from the heat and stir in the leftover turkey, potatoes, vegetables and crème fraiche until combined.
  5. Top with the leftover stuffing and spread to an even layer.
  6. Cover with the lid and bake for 40minutes until heated through.

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