in

Turkey and Mushroom Casserole with Potato Topping

Spread the love

Turkey and Mushroom Casserole with Potato Topping

The perfect turkey and mushroom casserole with potato topping recipe with a picture and simple step-by-step instructions.

  • 400 g Potatoes
  • 450 g Turkey
  • 500 g Mushrooms
  • 1 Onion
  • 1 Clove of garlic
  • 3 El Parsley Tk
  • 2 El Flour
  • 600 ml Chicken broth
  • Salt
  • Pepper
  • 2 Tl Oil
  1. Boil potatoes in their skins, let cool and cut into slices.
  2. Dice turkey, onions and garlic, slice mushrooms
  3. Fry the turkey in a saucepan (preferably a casserole if you have) with 1 teaspoon of oil that is lightly browned, then take it out and set aside.
  4. Put the mushrooms in the pot and fry for about 5 minutes so that they get color.
  5. Add the garlic, onions and 2 tablespoons of Tk parsley and stir in.
  6. Add flour and add 2min. Cook at the same time, gradually deglaze with the stock and bring to the boil, stirring constantly.
  7. Add the turkey again and bring to the boil again.
  8. If you have an ovenproof casserole, you can continue with it now, if not, put the mixture in a baking dish.
  9. Cover with the potato slices, drizzle with the remaining oil and season with salt and pepper.
  10. At 200 ° C approx. 25-30min. to bake.
  11. Sprinkle with parsley and serve immediately.
  12. For my Weight Watchers friends, one serving is a staggering 6pp.
Dinner
European
turkey and mushroom casserole with potato topping

Facebook Comments

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Fast Currywurst

Seitan Plum Goulash