Creamy Turkey Hotpot
Leftover Christmas turkey is revived into this cosy Creamy Turkey Hotpot, layered with aromatic vegetables, herbs, garlic and an unctuous and crisp golden potato topping.
Servings: 4 people
Calories: 642kcal
Ingredients
- 2 tablespoons unsalted butter
- 2 teaspoons olive oil
- 1 large onion
- 1 small fennel bulb
- 1 leek
- 1 celery stalk
- 400 g leftover turkey chopped (white and dark meat)
- 3 garlic cloves peeled and crushed
- 2 sprigs fresh thyme
- 2 fresh bay leaves
- 1 teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 2 tablespoons cassava flour or all-purpose flour if not gluten-free
- 500 g chicken stock or turkey stock
- 100 g crème fraiche
- 1 kg potatoes
Instructions
- Pre-heat oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F.
- Peel (if necessary) and dice the onion, celery, fennel and leek into small 1 cm pieces.
- Melt 1 tablespoon of the butter with the olive oil.
- Add the onion, fennel, leek and celery and cook for 10-15 minutes on a medium-low heat until soft and just starting to catch.
- Add the turkey meat, garlic, herbs and ½ teaspoon of the salt and pepper and gently stir to mix.
- Sprinkle the flour over then mix to make sure all the fat has been absorbed.
- Slowly pour in the stock, using a spoon to stir in, so the sauce is created and thickens slowly.
- When all the stock has been added and the sauce is thick, smooth and just starting to bubble then stir in the crème fraiche until it melts evenly into the sauce.
- Remove from heat and pour the turkey filling into a large ovenproof dish.
- Peel and slice the potatoes thinly, use a mandolin if you have one. Then layer over the turkey, dotting in the extra butter and salt between each layer and over the final layer. There should be about 3 layers of potatoes.
- Bake for 85-90 minutes until crisp and golden.
Notes
Flour. I cook gluten-free food for my family so we use cassava flour (you could also use sweet rice flour) but you can swap it out for plain all-purpose flour.
Potatoes. Choose floury potatoes like Maris Pipers or King Edwards as they will absorb the stock really well so the bottom layer almost melts into the turkey filling but then crisps up beautifully on the top layer.
Turkey. You could also use leftover or rotisserie chicken. You can use leftover poultry which was cooled within 1-2 hours of its initial cooking and within 48 hours. Chop into larger bite-sized pieces so they don’t disintegrate into the sauce as you are stirring it in.
Stock. Using fresh stock really changes the game in this dinner. However, if you don’t have any available you can use a stock cube whisked into 500ml just boiled water.
Re-heating. The turkey should only be re-heated once (according to the Food Standards Agency). So if you are making the hotpot recipe using leftover turkey, it is not recommended to re-heat any hotpot leftovers or make the full dish ahead of time to re-heat later.
Freezing. It is also not considered safe to freeze this Hotpot if you have made it using leftover turkey as it doesn’t re-set the game as it were.
Make-ahead. If you do want to make this Hotpot ahead of time then use fresh turkey. Or you can make the filling without the leftover turkey meat, allow to cool, then stir in the chilled turkey into the chilled sauce and then freeze in an airtight container to make up the Hotpot at a later day. Freeze for up to 2 months, thaw overnight in the refrigerator then finish the dish with the layered potatoes as per the recipe.
Dairy-free. If you need your dinner to be dairy-free then you can use olive oil in place of the butter and swap out the crème fraiche for Coconut Collab’s Double Cre&m.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving of Hotpot, assuming the Hotpot is served between 4.
Nutrition
Calories: 642kcal | Carbohydrates: 63g | Protein: 39g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 156mg | Sodium: 926mg | Potassium: 1788mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1072IU | Vitamin C: 63mg | Calcium: 128mg | Iron: 5mg