Neven’s Leftover Ham and Turkey Gratin

Name: Neven’s Leftover Ham and Turkey Gratin
Yield: 6-8
Ingredients: 50g butter; 4 spring onions, thinly sliced; 1 leek washed and sliced; 1 clove garlic, crushed; 50g plain flour; 300ml chicken or turkey stock; 300g leftover turkey, cut into pieces; 250g leftover ham, cut into pieces; 200ml double cream; 100g mature cheddar cheese; 1 tablesp. Dijon mustard; A small handful flat-leaf parsley chopped; 1 teasp. fresh thyme leaves chopped; 120g mix of panko and fresh breadcrumbs; Steamed green vegetables, to serve

Enjoy Neven’s leftover ham and turkey gratin as seen on TV in Limerick.

6-8 people

Ingredients

50g butter
4 spring onions, thinly sliced
1 leek washed and sliced
1 clove garlic, crushed
50g plain flour
300ml chicken or turkey stock
300g leftover turkey, cut into pieces
250g leftover ham, cut into pieces
200ml double cream
100g mature cheddar cheese
1 tablesp. Dijon mustard
A small handful flat-leaf parsley chopped
1 teasp. fresh thyme leaves chopped
120g mix of panko and fresh breadcrumbs
Steamed green vegetables, to serve

Main

50g butter
4 spring onions, thinly sliced
1 leek washed and sliced
1 clove garlic, crushed
50g plain flour
300ml chicken or turkey stock
300g leftover turkey, cut into pieces
250g leftover ham, cut into pieces
200ml double cream
100g mature cheddar cheese
1 tablesp. Dijon mustard
A small handful flat-leaf parsley chopped
1 teasp. fresh thyme leaves chopped
120g mix of panko and fresh breadcrumbs
Steamed green vegetables, to serve

Melt the butter in a large pan over a medium heat.
Once foaming, add the leeks and spring onions with a pinch of salt, and cook for 10 minutes until softened.
Add the garlic and thyme and cook for 1 minute.
Add the flour and cook for another 2 minutes until turning sandy, then gradually pour in the stock until smooth. Simmer for 10-15 minutes or until thickened.
Remove from the heat and stir in the turkey meat, ham, cream, mustard and cheddar cheese.
Season to taste.
Set aside to cool to room temperature, then stir through the parsley.
Preheat the oven to 190°C (375°F/Gas Mark 5). Spoon the filling into a 20cm x 30cm baking dish, sprinkle with breadcrumbs and bake for 25-30 minutes until the breadcrumbs are golden.

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Melt the butter in a large pan over a medium heat.
Once foaming, add the leeks and spring onions with a pinch of salt, and cook for 10 minutes until softened.
Add the garlic and thyme and cook for 1 minute.
Add the flour and cook for another 2 minutes until turning sandy, then gradually pour in the stock until smooth. Simmer for 10-15 minutes or until thickened.
Remove from the heat and stir in the turkey meat, ham, cream, mustard and cheddar cheese.
Season to taste.
Set aside to cool to room temperature, then stir through the parsley.
Preheat the oven to 190°C (375°F/Gas Mark 5). Spoon the filling into a 20cm x 30cm baking dish, sprinkle with breadcrumbs and bake for 25-30 minutes until the breadcrumbs are golden.