Thick Purée: Blend cooked dish to a smooth consistency
8oog cooked turkey meat
4 rashers smoked streaky bacon, roughly chopped
2kg leeks, washed and chopped
2tbsp crème fraiche
packet of cooked chestnuts, chopped (approx 12)
2 pints chicken stock
2tbsp plain flour
salt and freshly milled black pepper
Preheat oven to 190ºC/375ºF/gas 5
Fry the bacon and herbs in the olive oil then add the prepared chopped leeks. Turn down the heat and cook until soft.
When the leeks are softened, add the turkey meat and chopped chestnuts to them and stir.
Add the flour, mix it in well then pour in the stock and stir again. Add the crème fraiche then turn the heat up and bring everything back up to the boil.
Season and either serve with rice, mashed potato or pastry lid.