Gratinée of Turkey with Stilton and Almonds

Name: Gratinée of Turkey with Stilton and Almonds
Ingredients: a little freshly grated Parmesan cheese; 2 large cloves garlic, finely chopped; 175 g/6 oz Stilton cheese, crumbled; ½ small glass brandy or sherry; ½ small glass brandy or sherry; 750 ml/1¼ pints milk; 2 heaped tablespoons plain flour; 100 g/4 oz blanched almonds; 75 g/3 oz butter, plus a little extra for dotting; 900-1.1 kg/2-2½ lb skinless boneless cooked turkey; salt; black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

900-1.1 kg/2-2½ lb skinless boneless cooked turkey
75 g/3

Main course
Dinner

Method

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