Food blogger Jo Brigdale has created a menu of comfortably warming dishes to ensure you’re warm, comfortable and enjoying good food this season. Follow her instructions below for turkey hot pot.
There is a definite chill in the air now and winter is on its way! Jo’s turkey hot pot is the perfect main course to warm you up after your adventures outdoors. It may be a bit early to mention the ‘C’ word (whispers ‘Christmas’) but this is perfect for your leftover Christmas turkey and would make a bit of change to the usual turkey stew. Just add your cooked meat in at the start of step 4 before putting the potatoes on the top. This is great served with a big chunk of bread and some seasonal greens.
- 1 tablespoon British Rapeseed oil
- 20g unsalted butter
- 2 medium brown onions, peeled and finely sliced
- 1 large leek, outer leaves and ends removed, finely sliced
- 4 medium carrots, peeled and finely sliced into thin rounds
- 400g turkey or chicken thigh meat
- 1 tablespoon plain flour
- 350ml hot chicken/turkey stock
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire Sauce
- Salt and pepper, to taste
- 2/3 medium sized Maris Piper Potatoes, peeled
In a large pan add in the oil and the butter along with the onions, leek and carrots and fry gently until they begin to soften. Next add in the turkey/chicken thighs and fry for a couple of minutes until they begin to brown slightly.
Add in the flour and then stir into the turkey/chicken, leeks, onions and carrots for a few minutes until the flour starts to cook out and make a roux with the oil and butter.
Add in the stock with the dried thyme and Worcestershire and allow to simmer until the carrots are nearly cooked through and the stock has reduced by approximately a third. Season generously to taste and move the hot pot to your oven proof serving dish and set aside.
Thinly chop the peeled potatoes into rounds and top the hot pot with them in an even layer. Place the hot pot in a preheated oven at 180 degrees C and allow to cook until the potatoes are cooked through and golden for approximately 30 minutes.
If the potatoes colour quickly but are not cooked, cover the hot pot with tin foil for the remainder of the cooking time. Serve immediately with seasonal greens and enjoy!Print This Recipe
Jo Brigdale, from blog www.joskitchen.co.uk, is a freelance food writer, recipe developer and tester, social media consultant and professional blogger. She has a passion for making and eating simple and easy food that fits into a busy lifestyle. When she’s not in the kitchen she’s a busy mum to sons Thomas and Daniel and also runs parenting blog www.josnursery.co.uk.