Seasonal,
Don’t let you bread go to waste this Christmas. Instead turn it into a wholesome treat, super quick, super easy and use leftover festive ingredients.
20 Mins
6
Ingredients
500g Fletchers White Bread
750g Chestnut Mushrooms
400g Leftover Turkey
500ml Double Cream
200ml Vegetable Stock
100ml White Wine
300g Shallots
50g Parsley
100g Butter
5g Pepper
5g Salt
Process
Wash and cut mushrooms into quarters and fry in a pan with half the butter until soft.
Add the white wine and vegetable stock and reduce the liquid by half.
Add cream and bring back to the boil, then simmer until thick.
Add the trimmed broccoli and simmer gently until stalks are tender, then shred the leftover turkey and add it to the pan.
Season and add the chopped parsley and then pour into an oven proof dish.
Take Fletchers white bread and place in a blender, whizz until they become crumbs and mix in some parsley. Top the dish with breadcrumbs.
Add a few pieces of butter on top and place in the oven until the crumbs are golden brown and sauce begins to bubble through to the surface. Serve with toast or buttered bread
This recipe uses
