Turkey, Pancetta and Wholegrain Mustard Casserole by Pureety
Shredded turkey and crispy pancetta in a moreish wholegrain mustard & wine sauce, with sautéed chestnut mushrooms & chantenay carrots
Ingredients
- 400g Cooked Turkey
- 140g Pancetta
- 150g White Onion
- 16g Chantenay Carrots
- 1 Celery Stick
- 150ml Red Wine
- 200ml Water
- 150ml Double Cream
- 250g Chestnut Mushrooms
- 1tbsp Wholegrain Mustard
- 2tbsp Cooking Oil
- 10g Thyme
- 2tbsp Butter
- 10g Parsley
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