Next Day Toad in the Hole with Turkey, Gravy and Cranberry Sauce

Serves 4



vegetable oil, for roasting
175g plain flour
¼ tsp salt
5 eggs
375ml milk
4 leftover cooked pigs in blankets
leftover Brussel sprouts, halved
leftover roast potatoes, halved
leftover carrots, halved lengthways
leftover parsnips
leftover stuffing balls
1 red onion, quartered and thinly sliced
350ml leftover gravy
450g leftover white and dark cooked turkey meat
1 tbsp cranberry sauce
2 tsp English mustard
6 large sage leaves torn

Preheat the oven to 220°C/200°C fan/gas mark 7


Typical valuesPer serving (547g)Per 100g
Energy kJ / kcal3302 / 787604 / 144
Fat g29.75.4
Saturates g7.41.3
Carbohydrate g68.112.5
Sugars g13.42.5
Fibre g7.41.4
Protein g58.010.6
Salt g2.60.5


Preheat the oven to 220°C/200°C fan/gas mark 7

Cover the bottom of a roasting tin with a thin layer of vegetable oil and transfer to the oven for 5 minutes or until the oil is piping hot.  Meanwhile, make the batter.  Mix the flour and salt in a mixing bowl and make a well in the centre.  Break the eggs into the well along with a little of the milk and whisk until the batter is smooth, then gradually add the remaining milk.  Pour the batter into a jug. 

Carefully remove the roasting tin from the oven and slowly pour the batter into the roasting tin.  Add the leftover pigs in blankets, vegetables, stuffing and scatter with the sliced red onion.  Quickly return the batter to the oven and cook for 30-35 minutes or until golden brown and well-risen. 

Meanwhile, heat the gravy in a pan, add the turkey meat along with the cranberry sauce, mustard and torn sage leaves and heat until warmed through.

Serve the Toad in the Hole with the turkey gravy.

Golden Turkey Accreditation

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