Last updated on Jan 13th, 2021 at 12:58 pm

Recipe for Turkey and Leek Crumble – a yummy, savoury lunch or dinner

350g leeks (sliced)
2 tbsp olive oil
2 tbsp butter
2 tbsp flour
Salt and pepper
2 cups milk
400g turkey (shredded)

For the crumble:
100g butter (at room temp)
150g Sasko Cake flour
10g/handful fresh sage/ fresh tarragon (torn/roughly chopped)
Salt and pepper

How to
Preheat oven to 180*C

Fry the leeks with the olive oil in a large sauce pan for 5 minutes or until softened.

Add the butter and, once melted, add the flour, stir for a minute to cook through, then add the milk and a pinch of salt and pepper and stir for 5-8 minutes until just thick enough to coat the back of a spoon.

Remove from the heat and stir through the turkey.

Pour it all into a small oven proof dish, approximately 20cm x 25cm.

Put the flour and butter into a bowl and rub the butter into the flour until a breadcrumb-like consistency is reached.

Add the herbs and a pinch of salt and pepper and stir through with a fork.

Crumble the topping over the turkey filling and bake in the oven for 45 minutes until bubbling and slightly browned.

Serve with a festive salad.

Tip 1: If you don’t have turkey you can substitute it for chicken.

Tip 2: If you can’t find fresh herbs you can use 1-2 tsp of dried herbs instead.

Tip 3: Try this savoury crumble with a salad of baby spinach/rocket and cranberries – it’s a great alternative to a traditional Sunday lunch.

Recipe provided by Sasko. Visit their Facebook page for more delicious recipes.

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