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Christmas Turkey & Champ Pie with Cranberry & Apple Sauce

Food Main Courses

Cooking time: 30 minutes

8 Servings
1 tbsp vegetable oil
300g onion, finely chopped
750g turkey mince
100g stuffing mix
500ml chicken stock
180g Smash
450ml whole milk, heated
450ml boiling water
25g butter
200g baby leeks, thinly sliced
125ml water
Salt & ground white pepper
100g smooth cranberry juice
100g apple sauce
4 scoops Thick & Easy (if needed)
DESCRIPTOR C THICK PURÉE - 1 portion to fill 1 x 10cm presentation ring:
138 Turkey filling
2dsp Cranberry and apple sauce
150g Champ
  1. Heat vegetable oil in pan and add onion. Stir fry for 5 minutes until soft and transparent. Add turkey mince and fry for 3 minutes
  2. Add stuffing and chicken stock, mix well and cook for 20 minutes until the turkey is cooked. Add more stock if required
  3. Place leeks and water in a pan and poach for 10-15 minutes or until leeks are soft
  4. To make the champ, combine heated milk and boiling water, stir in Smash and mix well. Drain leeks and add to potato. Add butter and season to taste
  5. Spoon cooked turkey filling into a heatproof serving dish. Mix cranberry sauce and apple sauce together, spoon and spread over the filling
  6. Top the filling with the champ mixture. Keep warm
  8. Place the cooked turkey mixture into a blender and blend. Adjust the texture to comply with descriptor C by gradually adding sufficient chicken stock

  9. Using a blender, purée the Smash and the drained leeks (use the vegetable liquor from the leeks to adjust the consistency of the mash). Place in a piping bag

  10. Place a 10cm round mould to one side of the serving plate. Fill two thirds with the turkey mixture, spoon the thickened cranberry and apple sauce over the turkey fill and then top with piped champ

  11. Remove the presentation ring and re-heat in a microwave until core temperature is reached.
  12. To serve, pipe a zigzag of the cranberry and apple sauce onto the serving plate of serve in a small ramekin on the side
  13. Cooks notes: The turkey mixture can be cooked in a slow oven at 150°C for 1 hour. The cranberry and apple sauce has the consistency of apple purée which suited this recipe. Use a smooth cranberry sauce as it contains no skins