Turkey au Gratin with Almonds


Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

This is one easy way to make your scraps of cold turkey into a deliciously satisfying hot dish. You can make it in a quiet moment and reheat it, or you can keep it hot in a low oven for hours.


For the meat

  • approx. 2 lb (800 g) cooked, boneless turkey
  • 4 oz (100 g) blanched almonds - whole or split
  • 1 oz (25 g) butter or margarine

For the sauce

  • 2-3 oz (50-75 g) butter or margarine
  • 2 heaped tablespoons (2 x 15 ml spoon) plain flour
  • pts (625 ml) milk
  • ½ small glass sherry
  • 6 oz (150 g) grated cheese
  • 2 large cloves garlic - crushed
  • a little grated parmesan cheese
  • salt, black pepper
  • chopped parsley for decoration


Heat the oven to Gas Mark 3/325°F/160°C. Cut the turkey into pieces and arrange in a large, fairly shallow, oven-proof dish. Melt the 1 oz (25 g) butter in a frying pan and toss the almonds in it for a minute or two until golden brown. Sprinkle them over the cold turkey. To make the sauce, melt the butter in a fairly large saucepan, take off the heat and stir in the flour with a wooden spoon. Gradually stir in the milk and bring to the boil, stirring all the time until it is a thick and smooth white sauce. Let it simmer, still stirring, for 2-3 minutes.

Then add the sherry, grated cheese, garlic, salt and black pepper and stir until the cheese has melted.

Pour the sauce over the turkey and almonds. Dot with butter and sprinkle with the grated parmesan. Cook in the centre of the oven for 30-45 minutes until golden brown.

Before serving, sprinkle chopped parsley round the edges of the dish. Serve with a salad.