Recipe for Turkey and Leek Crumble 
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Yield:
4
Ingredients:
Amount Ingredient
25 gm butter
25 gm flour
450 ml milk
1 x salt and pepper
1 tsp fresh sage finely chopped
450 gm leeks trimmed washed and sliced
100 gm mushrooms wiped and sliced
450 gm cold cooked turkey
crumble:
50 gm butter
100 gm wholemeal flour
1 tsp mustard powder
50 gm tasty cheese grated
25 gm porridge oats
Melt 25g butter in a saucepan and stir in
the leeks.
Instructions:
Instructions: Add the mushrooms and cook for a further 12 minutes.

Drain and place in an ovenproof dish. Add the turkey to the vegetables.

Stir the 25g flour into the remaining butter in the pan whisk in the milk to make a sauce.

When thickened add the sage and season with salt and pepper.

Pour over the meat mixture.

For the crumble rub the butter into the flour and stir in remaining ingredients. Sprinkle the crumble over the meat mixture.

Bake with the shelf on the bottom set of runners in the roasting oven for 25 to 30 minutes until golden brown and bubbling hot.

A moist way to use up any leftovers of turkey. Pieces of ham could also be added. Strip the meat from the turkey and cut into bitesized pieces.

Serves 4

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