A great recipe for using up bits you have left in the fridge and cupboards. Whether you use turkey mince or left over cuts of turkey from Sunday Dinner, this dish is quick to chuck together and can be left in the slow cooker all day while you are at work. With all the veg, meat and gluten free gravy it is a hearty filling meal.
This recipe is...
Low Sugar Low Fat High Protein High Fibre Slimming World Friendly
3 medium potatoes
1 butternut squash
1 red onion
500g turkey mince
500ml chicken stock
1tbsp gluten free worcestershire sauce
2 bay leaves
4tbsp Knorr gluten free chicken gravy granules (or other granules) (or 2-3tbsp cornflour)Preparation Time:
15 MinsCooking Time:
6 HoursThis recipe makes 3 servings
This recipe is free from...
1. Peel and chop the potato, butternut squash and carrots into about 1-2cm cube and roughly chop the red onion, place all the veg in a slow cooker.
2. Place the turkey mince in a frying pan and fry until beginning to brown, it doesn't have to be fully cooked, just browned over. Once browned place in the slow cooked with the vegetables.
3. All chicken stock, worcestershire sauce, bay leaves, thyme and sage to the slow cooker. Leave on low for 6 hours.
4. About 5 hours into the cook add the gravy granules and stir in to thicken the gravy. Alternatively mix cornflour with a little water and stir in to thicken. Replace the lid and leave for the final hour.
Nutritional info per serving