How To Cook Your Leftover Turkey In A Slow Cooker Casserole
This Leftover Turkey in a Slow Cooker Casserole is the perfect way to enjoy your leftover turkey after the festive season. The slow cooker works its magic, tenderising the turkey and creating a rich, creamy base for this hearty casserole recipe. Packed with vegetables, garlic, and a delicious blend of herbs, this slow cooker casserole is a comforting and easy meal to whip up on Boxing Day. Whether you're looking for a Boxing Day recipe to make use of those leftover turkey scraps or simply craving a cosy meal, this slow cooker recipe is the ultimate crowd-pleaser!
Ingredients:
- 300g cooked turkey, shredded or chopped
- 1 can cream of mushroom soup (or any creamy soup of your choice)
- 150g frozen peas and carrots (or any mixed vegetables)
- 1 medium onion, chopped (around 150g)
- 2 cloves garlic, minced
- 375ml chicken or turkey broth
- 1 tsp dried thyme (about 1g)
- 1 tsp dried parsley (about 1g)
- Salt and pepper, to taste
- 30g butter (for topping)
Method:
Step 1: Add the shredded turkey, cream of mushroom soup, mixed vegetables, onion, garlic, chicken broth, thyme, parsley, and salt and pepper into the slow cooker. Stir everything together.
Step 2: Cover and cook on low for 4 hours or on high for 2 hours, stirring occasionally if possible.
Step 3: Once the casserole is heated through, serve hot!
Recipe inspired by BBCGoodFood.
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