How To Make Turkey Au Gratin With Sherry

Turkey Au Gratin With Sherry Recipe. A fantastic, creamy, and wonderfully satisfying dish that turns your Thanksgiving or Christmas Turkey leftovers into something even more delicious than the roast turkey you had the day before. It can be made quickly and left in the oven on a low heat for hours. Enjoy our Turkey Au Gratin With Sherry recipe.
Step 1:
You will need

* 500 g turkey leftovers, chopped
* 100 g blanched almonds
* 2 bacon rashers, chopped
* 15 g butter
* for the sauce:
* 400 ml skimmed milk
* 25 g butter
* 100 g grated cheddar cheese
* 1 garlic clove, minced
* 1 Tbsp parmesan cheese
* 15 g flour
* 1 pinch of paprika
* 60 ml sweet sherry
* 1 Tbsp chopped parsley
* salt and pepper
* 1 large oven-proof dish
* 1 frying pan
* 1 large saucepan
* 1 wooden spoon
* 1 spoon

Step 2:
Preheat the oven
Set the temperature of the oven to 180°C.
Step 3:
Prepare the turkey
Transfer the turkey cubes into the oven-proof casserole dish and set aside.
Step 4:
Brown bacon and almonds
Melt a little butter in the frying pan. Add the almonds and season with a little salt and pepper. Once they have started to brown, add the bacon, cook for a few minutes more and remove from the heat.
Step 5:
Combine ingredients
Sprinkle the almond/bacon mixture evenly on top of the turkey meat.
Step 6:
Make the sauce
Melt the butter in a hot pan. When melted, add the flour and blend together. Add the milk and bring it to a boil while stirring, making sure that the spoon is constantly in contact with the bottom of the pan to prevent the flour from sticking. After a few minutes, reduce the heat.
Add the sherry and wait for it to return to a boil. Next, add the cheese and the garlic and season with salt and pepper. Add the paprika, stir and remove from the heat.
Step 7:
Combine and bake
Cover the turkey with the cheese sauce and sprinkle over a little parmesan cheese. Place it in the oven and bake for roughly 25 minutes.
Step 8:
Garnish and serve
After 25-30 minutes, remove the dish from the oven. It should have a crispy, bubbly, golden-brown colour. Garnish it with a little chopped parsley or dot it with a little truffle oil and it is ready to serve. This dish is worth cooking on its own from scratch even if you have to buy the turkey pieces especially to make it. Arguably, it tastes even better when reheated as the flavours become stronger after a day in the refrigerator.