Turkey casserole with vegetables
CMS RECIPE DETAILS INGREDIENTS
- 800 g potatoes
- 400 g turkey meat
- 400 g carrots
- 200 ml heavy cream
- 120 g grated cheese
- 1 tablespoon chicken spice mix
- Olive oil
- Salt
- Paprika powder
- Herbs for garnish
CMS RECIPE DETAILS PREPARATION VIDEO
Slice the turkey. Heat olive oil in a skillet and sear the turkey, adding a pinch of salt. In a pot, boil sliced carrots and diced potatoes. Meanwhile, combine heavy cream, salt, chicken spice mix, and paprika. Place the boiled vegetables in a baking dish. Add the seared turkey and pour the heavy cream sauce on top. Cover with foil and bake at 180 C for 30 minutes. Remove from the oven and sprinkle with grated cheese. Bake uncovered for 10 more minutes. Decorate with fresh herbs.
CMS RECIPE DETAILS PREPARATION
Slice the turkey. Heat olive oil in a skillet and sear the turkey, adding a pinch of salt. In a pot, boil sliced carrots and diced potatoes. Meanwhile, combine heavy cream, salt, chicken spice mix, and paprika. Place the boiled vegetables in a baking dish. Add the seared turkey and pour the heavy cream sauce on top. Cover with foil and bake at 180 C for 30 minutes. Remove from the oven and sprinkle with grated cheese. Bake uncovered for 10 more minutes. Decorate with fresh herbs.
Turkey casserole with vegetables
CMS RECIPE DETAILS INGREDIENTS
- 800 g potatoes
- 400 g turkey meat
- 400 g carrots
- 200 ml heavy cream
- 120 g grated cheese
- 1 tablespoon chicken spice mix
- Olive oil
- Salt
- Paprika powder
- Herbs for garnish
CMS RECIPE DETAILS PREPARATION
Slice the turkey. Heat olive oil in a skillet and sear the turkey, adding a pinch of salt. In a pot, boil sliced carrots and diced potatoes. Meanwhile, combine heavy cream, salt, chicken spice mix, and paprika. Place the boiled vegetables in a baking dish. Add the seared turkey and pour the heavy cream sauce on top. Cover with foil and bake at 180 C for 30 minutes. Remove from the oven and sprinkle with grated cheese. Bake uncovered for 10 more minutes. Decorate with fresh herbs.
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