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    Thursday, December 31, 2015

    Crunchy turkey cases Recipe

    Crunchy turkey cases Recipe

        1/3 cup olive oil
        2 garlic cloves, crushed
        1 large day-old loaf white bread, unsliced
        40g butter, chopped
        200g button mushrooms, sliced
        1 tablespoon plain flour
        1 cup Campbell's Real Stock Chicken
        2 tablespoons sour cream
        3 cups cooked turkey, chopped
        2 tablespoons tarragon leaves, roughly chopped
        dressed salad greens, to serve

    Crunchy turkey cases Recipe
        Step 1

        Preheat oven to 180°C. Combine 1/4 cup oil and garlic in a small bowl. Remove crusts from bread. Cut loaf into four 6cm-thick slices. Using a small serrated knife, cut a square cavity into the centre of each piece of bread, leaving a 1.5cm border around the edges and a little bread at the base. Brush all sides of bread with garlic oil. Place on a baking tray. Bake for 15 to 20 minutes or until golden and crisp.
        Step 2

        Meanwhile, heat butter and remaining 1 tablespoon oil in a non-stick frying pan over medium heat. Add mushroom. Cook, stirring often, for 4 to 5 minutes or until tender. Sprinkle flour over mushroom. Stir to combine. Remove pan from heat. Slowly add stock, stirring constantly. Return pan to heat. Bring to the boil. Reduce heat to low. Add sour cream, turkey and tarragon. Simmer for 2 to 3 minutes or until turkey is heated through.
        Step 3

        Place toasted bread cases on plates. Fill with turkey mixture. Serve with salad.

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    Item Reviewed: Crunchy turkey cases Recipe Rating: 5 Reviewed By: Mrs. Chef
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