Turkey and chestnut crumble
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Turkey and chestnut crumble
Turkey leftovers never looked, or tasted, this good. Give them a new lease of life with a creamy sage sauce and an indulgent stuffing crumble topping
Serves: 6-8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
891Kcal
Fat
48gr
Saturates
20gr
Carbs
46gr
Sugars
7gr
Fibre
7gr
Protein
68gr
Salt
3.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 50g butter
- 2 shallots, sliced
- 100g bacon, roughly chopped
- 2 garlic cloves, finely sliced
- 50g plain flour
- 1 ltr chicken stock (made using 2 stock pots or cubes)
- 150g crème fraîche
- 10g fresh sage or rosemary, chopped
- 750g leftover cooked turkey, shredded
- 100g leftover cooked sausages, chopped
- 400g leftover veg (we used roasted carrots, parsnips and Brussels sprouts)
- 2 tbsp rapeseed oil
For the crumble topping
- 250g sourdough bread, blitzed to chunky crumbs
- 100g cooked, peeled chestnuts, roughly chopped
- 50g nuts (any kind), roughly chopped
- 100g leftover stuffing, crumbled
Step by step
Get ahead
Make the pie filling and the crumble topping up to 1 day ahead, but keep them separately in the fridge until ready to bake.
- Heat the butter in a large saucepan until just sizzling. Add the shallots, bacon and garlic and cook gently for 4-5 minutes, until the shallots are soft and the bacon is golden. Sprinkle over the flour and cook for 1-2 minutes then slowly add the stock, whisking continuously to avoid any lumps forming. Bring to a simmer and cook until the sauce has thickened. Whisk in the crème fraîche and chopped herbs. Season to taste and then add the leftover turkey, sausage and vegetables. Stir well and transfer to a baking dish (about 30cm x 20cm). See ‘Get ahead’ tip at the top of this recipe.
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix all of the crumble ingredients together and scatter over the filling. Drizzle the oil over the topping, then bake on a tray in the oven for 30 minutes or until the crumble topping is crisp and golden. Leave to rest for 5 minutes before serving.
