Turkey (or chicken) au gratin with almonds

I bought a brilliant Christmas recipe book by Josceline Dimbleby many years ago, long before Delia, Jamie or Nigella brought a seasonal one out, and I still turn to it every year. It’s battered, stained and well-thumbed and, although some recipes and tips are a little dated by today’s standards, most are still much-loved family favourites. This delicious gratin dish is perfect for turkey leftovers and I even make it with leftover chicken at other times during the year as we enjoy it so much.

The instructions are for a family-sized dish that will easily serve 6 but you can just scale it up or down according to how much leftover turkey or chicken you have spare.

Turkey and almond gratin

You will need…

  • A large, shallow ovenproof dish, lightly greased with butter
  • 1Kg boneless turkey or chicken, cooked and chopped into large chunks
  • 125g flaked or split whole almonds, cooked until golden in 20g butter
  • 70g butter
  • 2 heaped tablespoons of plain flour
  • 750ml milk
  • 1/2 small glass of sherry or brandy
  • 175g grated cheese (you can mix leftover cheddar, mature gouda, Parmesan)
  • 2 large cloves of garlic, peeled and crushed
  • A tablespoon of grated Parmesan
  • A tablespoon of finely chopped parsley (optional)
  • 6 tablespoons of breadcrumbs – enough to cover the surface of your baking dish. Either leftover white or brown bread or a mixture is fine
  • Salt and freshly ground black pepper

To make…

  • Heat the oven to 170C
  • Cut the turkey or chicken into chunks and arrange them evenly in your ovenproof dish.
  • Melt the butter in a pan and toss the almonds in it for a few minutes until they are golden. Sprinkle them over the turkey pieces.
  • To make the sauce, start by making a roux. Melt 50g of the butter in a pan and stir in the flour. Cook it for a few minutes and then gradually stir in the milk until you have a lovely smooth, thick white sauce. Now whisk in the sherry or brandy, the garlic and then the cheese. Allow the cheese to melt and check for seasoning. Add salt and pepper to taste.
  • Pour the sauce over the turkey/chicken and almonds.
  • Mix the breadcrumbs with the Parmesan cheese (and parsley if using) and sprinkle over the turkey mixture.
  • Dot with a little butter and cook in the centre of the oven for about 40 minutes until golden-brown and bubbling.
  • Serve with a simple green salad or green vegetables.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Christmas, Meat main courses, Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.