Turkey, apple and peach casserole

Ingredients for 4 servings:

• 700 g turkey strips
• 2 apples, e.g. Braeburn
• 1 large can/n peach halves, drained, collecting the juice
• 200 g cream
• 200 g crème fraîche
• 250 ml curry sauce
• 100 g almond flakes
• n. B. Oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

very fruity, with creamy sauce

Peel the apples, quarter them if desired, and cut them into 2-3 strips, depending on the size of the apple quarter. Cut the apple strips lengthwise into 2-3 more pieces each. Cut the peach halves into pieces like the apples. Add a little oil to the pan and fry the turkey strips. Season the meat with salt and pepper. When the strips are lightly golden brown, add the apple and peach pieces and mix with the turkey strips. Leave everything back on the stove for another 2-3 minutes, but you can turn off the heat at this point so that the sauce only cooks with the residual heat. In the meantime, prepare the sauce. Put some of the peach juice (I go by taste here, depending on how fruity I like the sauce), the curry sauce, crème fraîche, and the cream in a bowl and mix everything together well. Once the sauce is ready, transfer the turkey and fruit mixture to a casserole dish, pour the sauce over it, and spread it evenly. You can simply pour the sauce from the bowl over the casserole, as it’s not too thick in consistency. Then place the casserole in the oven at 180°C for 40-45 minutes. I prefer fan-assisted cooking, but top/bottom heat also works. When the casserole is ready, sprinkle the flaked almonds on top. Of course, you can also briefly toast the flaked almonds in a pan beforehand if you’d like a more intense almond flavor. The casserole tastes best on its own or with rice, if you’d like a side dish.