Chorizo and Turkey Bake

Chorizo and Turkey Bake


3 people made this

This was a Christmas post roast turkey creation to use up leftovers that has become a bit of a family favourite; now I make with chicken year round.


Serves: 6 

  • 80g chorizo, diced
  • 1 onion, finely diced
  • 1 green capsicum, finely diced
  • 1 red capsicum, finely diced
  • 3 sticks celery, finely diced
  • 1 pinch salt and pepper, to taste
  • 1 (400g) tin diced tomatoes
  • 400g cooked turkey, cut into large chunks
  • 1 teaspoon rosemary, finely diced, optional
  • 2 tablespoons half fat creme fraiche
  • 3 large potatoes, peeled and quartered
  • 1 large or 2 small sweet potatoes, quartered
  • 1/2 a celeriac, cut into large cubes
  • 15g butter

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Put the chorizo into a wide frypan and heat gently with 1 tablespoon water until the fat starts to come out and the red colour is beginning to cover the base of the frypan.
  2. Add onions, capsicum, celery and turn up to medium then fry gently until the onions and capsicum have softened. There should be enough fat from the chorizo but if the vegetables are sticking to the bottom of the frypan add 1 tablespoon water and keep stirring.
  3. Add tinned tomatoes and bring to the boil then simmer for 10 minutes until the sauce has reduced somewhat.
  4. Add the rosemary if using and check for seasoning; add salt and pepper to taste.
  5. Turn heat down to gentle simmer and add turkey meat, heating it without the meat falling apart. Turn off heat and stir through creme fraiche then pour into a large rectangular casserole dish.
  6. Meanwhile put potatoes, sweet potatoes and celeriac into a saucepan and cover with water and boil until soft. Drain then mash with butter, salt and pepper.
  7. Spoon the warm orange mash over the turkey mixture then bake at 180 degrees C for 20 minutes to crisp the top. Serve with a green vegetable like cabbage or broccoli.

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