Got leftover turkey? Christmas is fast approaching and there is always the question of what to make with the leftover turkey. Pies and curries are always a good option but I have been trying to devise something a little bit different and came up with the idea of using festive flavours in a lasagne and I promise you it works well!
The recipe below can be made using cooked or uncooked turkey and you could even substitute the lardons for leftover ham… The lasagne combines the flavours of a good pie with a creamy white sauce and a delicious cheese topping. There is no need to follow the recipe absolutely when making this lasagne. If you have other leftover vegetables that you think would work well in it – for example carrots or sweet potatoes – just throw them in and use any leftover gravy in place of the stock cube and water.
Turkey lasagne with bacon, broccoli and leeks
Ingredients: (Serves 6)
8-10 lasagne sheets
For the meat filling:
300g of turkey breast, cooked or uncooked (cut into slices – if using uncooked turkey, then lightly dust the meat with some seasoned flour)
2 mushrooms (cut into chunks)
¾ heads of broccoli (cut into chunks)
2 small leeks (sliced)
½ tsp thyme
1 chicken stock cube
oil (for cooking with)
For the white sauce:
1 handful of plain flour
A pinch of all spice
¼ tsp thyme
1 tbsp finely chopped leeks
pepper (for seasoning)
For the topping:
25g hard cheese (e.g. Emmental, Cheddar and/or Red Leicester)
Step 1 – prepare the meat filling
If you using uncooked turkey, fry it off in a little oil with the lardons and thyme on a medium heat.
Add the leeks and mushrooms (if you are using cooked turkey then add it now) – cook for 2-3 minutes.
Crumble over the stock cube and season then, add the water then cover and allow to cook for a further 2-3 minutes.
Add the broccoli pieces, remove from the heat and set to one side whilst you make the white sauce.
Step 2 – prepare the cheese sauce
Make a roux by melting the butter in a saucepan.
Add the flour and make a thick paste.
Slowly add the milk a little at a time, stirring/whisking continuously to avoid lumps.
Add the allspice, thyme, leeks and season with pepper. Continue stirring/whisking until the sauce has thickened.
Step 3 – make up your lasagne
Soak the lasagne sheets in warm water for a minute or so.
Take a large oven proof dish and make up the lasagne in the following order:
Topping – scatter over the cheese
Step 4 – cook
Place in oven and bake at 180C fan for 25-30 minutes.
The weather is truly miserable at the moment, it is cold and rainy and it doesn’t make me want to go outside very much. It is the perfect weather for enjoying a lasagne, another of my comfort foods. The recipe below is our family recipe that I have been using for years. It is everything you want from a lasagne – a meat sauce between layers of pasta and a creamy cheese sauce. For some reason lasagne reminds me of my university days. I think this is because it is an affordable dinner party option that was always comforting and guaranteed to go down well!
Whilst I have been living in France I have been experiencing issues with the pasta bought locally not cooking properly which I think this is down to it containing a lot of starch. Consequently, I have had to soak the pasta sheets before putting them in the lasagne rather than just putting them under the tap which I would normally do, which seems to have resolved the problem of excess starch.