John Myers
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Turkey and Chicory Casserole
The perfect turkey and chicory casserole recipe with a picture and simple step-by-step instructions.
Meat side dish:
- 100 g Turkey breast fillet
- 0,5 tbsp Rapeseed oil
- 1 kl. Chopped onion
- 1 Pc. Garlic cloves chopped
- Pepper
- Salt
- Curry
Molding:
- 30 ml Cooking cream 15% fat
- 30 ml Low fat milk
- 1 Pc. Egg
- Pepper
- Salt
- Nutmeg
- Chilli flakes
For the baking dish:
- 150 g Fresh chicory
- Meat side dish – see above
- 50 g Mushrooms brown
- Chopped parsley
- Cast – see above
- 1 tbsp Grana Padano Parmesan, grated
Preparation:
- Chop up the turkey fillet, then fry in the rapeseed oil in a pan. Add onion and garlic, season with pepper, salt and curry and let simmer until the meat is cooked through (not too long!)
- For the topping, mix the cream with the low-fat milk, break an egg and add. Season with pepper, salt, nutmeg and chilli flakes to taste and whisk everything well.
Layering in the baking dish:
- First layer the washed chicory leaves, then the meat garnish and on top the cleaned and sliced mushrooms. Sprinkle with chopped parsley and then pour on the topping. Sprinkle the grated Parmesan on top last.
Gratinating:
- Leave the mold in the oven on the middle rail for approx. 30 minutes at 180 degrees circulating air (preheated).
Correction of nutritional values:
- The entire serving has 296 kcal, 13.9 g fat, 9.2 g carbohydrates and 33.3 g protein
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