TURKEY, LEEK & ROOT VEGETABLE CASSOULET
Ingredients (serves 4)
3 tbsp olive oil
120g diced Pancetta
1 leek, washed & sliced into rings
2 garlic cloves, finely chopped
1 x 400g tin cannellini beans, drained & rinsed
1tbsp fresh thyme leaves, or 1tsp dried thyme
600ml gravy
200ml chicken stock
500g leftover cooked Golden Turkey, thickly shredded
400g leftover carrots & parsnips
A large handful fresh flatleaf parsley, roughly chopped, plus extra for serving
3tbsp of cranberry sauce
Sea salt flakes & freshly ground black pepper
4-6 leftover stuffing balls
Mashed potato or leftover roasties, to serve
Method
Heat the olive oil in a large flameproof casserole over a medium heat and cook the Pancetta for 2 minutes. Add the sliced leek and cook for a further for 3 minutes until soft but not brown. Next, add the garlic and cook for a further minute. Add the beans, thyme, gravy and stock and bring to simmering point.
Stir in the turkey, carrots, parsnips, parsley and cranberry sauce, season well and bring back to a simmer.
Place the stuffing balls on top of the casserole, cover with a lid and turn down the heat. Simmer gently for 20-25 minutes. (If necessary, thicken the gravy or add a little water if too thick.)
Scatter over a little chopped parsley and serve with mashed potato or leftover roasties.
