Turkey Oven Bake

Wandering through the grocery store as I am won't to do on occasion, I came across a real bargain. They were selling off turkey legs, and quite large ones too, for only £3. That is a large drumstick and a large thigh! There's quite a lot of meat on those you know!



I know that they can sometimes be tough, but this is nothing that a nice simmering won't help.

I came home and popped the two bits into a large saucepan along with some lightly salted water to cover, a few peppercorns, a bay leaf, a carrot, half an onion and a celery heart and then I brought it to a boil. Once it came to the boil, I reduced it to a simmer and then let it bubble away for a couple of hours.



Oh my, what a lovely stock I had at the end of it all, and a good lot of tender meat as well. Perfect stock for a soup and lots of nice meat for a tasty casserole bake!



I could have used it in sandwiches as well, had I wanted to . . . or a pot pie, but we wanted an oven bake.



A bit of rice, some cooked veg, onions, celery, cheese, a tin of soup and a few other bit and I had a delicious casserole that had Todd smacking his lips as it was baking . . . it smelled so good!



He licked his plate clean and went back for seconds. I ♥ it when that happens! I do love to please my man. It makes me happy.

Economical, delicious and easy.

*Turkey Oven Bake*

Serves 4 to 6
Printable Recipe

A delicious casserole that is very easily thrown together. A real family pleaser!!

one heaped mug of long grain rice

3 mugs of cooked turkey, chopped

2 mugs of cooked chopped broccoli

1 tin of condensed cream of chicken soup (batchelors, or campbells)

375ml of milk (1 1/2 cups)

250ml of chicken broth (1 cup)

2 dessert spoons of mayonnaise (about half a cup)

2 stalks of celery, trimmed and chopped

1/2 medium onion, peeled and chopped

8 ounces of strong cheddar cheese, grated

salt and black pepper to taste

crushed round butter crackers, about a handful

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large shallow baking dish. Set aside.

Stir together the rice, turkey, broccoli, soup, milk, broth, mayonnaise, onion and celery in a bowl. Add half of the cheese and stir again. Season to taste with some salt and pepper. Pour into the prepared baking dish. Cover tightly with some foil.

Bake for 30 to 35 minutes, until the rice is cooked and the casserole is bubbling. Remove from the oven, top with the remaining cheese and crushed crackers. Bake for a further about 10 minutes until the cheese is nicely melted on top and it is lightly browned. Serve hot.

Note- I used a full turkey leg (drumstick and thigh) that I got at the shops. I simmered the leg in lightly salted water, along with some peppercorns, a bayleaf, a stick of celery, half an onion and a carrot for several hours until it was fall off the bone tender. I then had enough meat for this casserole and a tasty stock to make some soup with.