Roast Turkey Leg Fricassee

Ingredients

• 1 x 900g turkey leg on the bone (500g meat)
• 2 medium onions, finely chopped
• 2 garlic cloves, crushed
• 1 tsp chopped fresh thyme
• 1 tbsp flour
• 1 tsp ground turmeric
• 1 tbsp Touch of Taste chicken stock
• 2 tbsp sherry
• 200g chestnut mushrooms, sliced
• 300ml (½ pint) semi-skimmed milk
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. Place the turkey leg in a roasting tin and cook, uncovered, for 1 hour.
3. When cooked, remove the turkey from the oven, strip the meat from the bone, and cut it into pieces.
4. Heat a non-stick wok or frying pan, then dry-fry the onions and garlic in the hot pan until soft.
5. Add the thyme, flour and turmeric and cook them out for 1 minute, before stirring in the chicken stock and sherry.
6. Now add the mushrooms, stir in the milk and roast turkey meat.
7. Bring the sauce to a gentle simmer for 10 minutes, allowing the sauce to thicken.
8. Check the seasoning and adjust with salt and black pepper.
9. Serve with boiled rice or new potatoes and a selection of fresh vegetables.

Tips

Don't over-roast the turkey leg or you'll end up with dry meat.