Gratinée of Turkey with Stilton and Almonds

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

A simple and ever-popular way of using up leftover turkey. My children used to love this, especially when they knew it had some brandy in it.


  • 900-1.1 kg/2-2½ lb skinless boneless cooked turkey
  • 75 g/3 oz butter, plus a little extra for dotting
  • 100 g/4 oz blanched almonds
  • 2 heaped tablespoons plain flour
  • 750 ml/ pints milk
  • ½ small glass brandy or sherry
  • 175 g/6 oz Stilton cheese, crumbled
  • 2 large cloves garlic, finely chopped
  • a little freshly grated Parmesan cheese
  • salt
  • black pepper


Preheat the oven to 170°C/325°F/gas mark 3. Cut the turkey into pieces and arrange in a large, fairly shallow ovenproof dish. Melt 25 g/1 oz of the butter in a frying pan and toss the almonds in it for a minute or two until golden brown. Sprinkle them in among the turkey pieces.

Melt the remaining butter in a fairly large saucepan, then remove from the heat and stir in the flour with a wooden spoon. Gradually stir in the milk and then return to the heat and bring to the boil, stirring all the time, until the sauce is thick and smooth. Let it simmer, still stirring, for 2-3 minutes, then add the brandy or sherry, Stilton and garlic. Stir until the cheese has melted, then add salt and black pepper to taste.

Pour the sauce over the turkey and almonds, dot with a little butter and sprinkle with grated Parmesan. Cook in the centre of the oven for 35-40 minutes, until golden brown.