Turkey Succotash Bake
From lizziefrog 13 years ago
- 50 minutes to make
- Serves 4
Filling on it's own - tastes good with garden peas
Ingredients
- 400g potatoes, diced shopping list
- 2 carrots, diced shopping list
- Half a large onion, finely chopped shopping list
- Bunch of spring onions, finely chopped and separated into white and green shopping list
- 1 tblsp olive oil shopping list
- Half a fresh red chilli, finely chopped OR a tsp of dried chilli flakes shopping list
- 1 litre chicken or vegetable stock shopping list
- Small bag frozen sweetcorn shopping list
- Tin of shell beans, drained (Flageolet, cannellini, Haricot etc.) shopping list
- 400g of cooked turkey, chopped roughly shopping list
- 75g of bread whizzed into crumbs. Mixed grain is good shopping list
- 25g of butter plus extra for greasing shopping list
How to make it
- Preheat the oven to 200°C/fan180°C/400°F/gas 6.
- Saute the carrots
- Add the the half onion and white onion to the carrots and sweat gently until opaque in the olive oil
- Add the chili and stir
- Add the frozen sweetcorn, beans and stock. Simmer for 15 minutes
- Boil a kettle and fill a saucepan with it. Blanch potatoes by boiling for around 10 minutes until almost tender
- Butter an ovenproof dish
- Blitz about half of the soup and stir in the turkey
- Drain the potato and stir to the soup
- Pour into the oven-proof dish and cover with breadcrumbs
- Dot with butter and bake for 25 minutes
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