Poultry and Game Recipes - Turkey Crumble Recipe

Boil the carrots in lightly salted water for 10 minutes. Add the leek and cook for a further 5-8 minutes. The vegetables should retain a slight 'bite'. Drain and refresh under cold water. Drain again and set aside.

Melt the butter in a large saucepan over a moderate heat. Add the onion and cook until softened but not browned. Add the flour and cook, stirring, for 2 minutes.

Remove from the heat and gradually stir in the stock and reserved can juices. Return to the heat and cook, stirring constantly, until the sauce has thickened and is almost boiling.

Season to taste with salt and pepper. Add the cooked turkey, leeks, carrots and sweet corn and mix well. Grease an ovenproof dish, transfer the turkey and vegetable mixture to it and set aside.

To make the topping, place the flour in a bowl. Add the butter and rub in lightly with the fingertips until the mixture resembles fine breadcrumbs. Season lightly and stir in the breadcrumbs, cheese and parsley.

Spoon the topping over the turkey and vegetable mixture and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 35-40 minutes, or until the topping is crisp and light golden brown.