Preparation: 10 mins

Cooking: 30 mins

Serves: 4


  • 1 medium green pepper, seeded and diced
  • 25g (1 oz) butter
  • 10ml (2 tsp) oil
  • 100g (4 oz) mushrooms, sliced
  • 25g (1 oz) flour
  • 150ml (1/4 pint) stock
  • 150ml (1/4 pint) fresh milk
  • 350g (12 oz) cooked turkey meat, cut into bite-size pieces
  • 150ml (5fl oz) flesh single cream
  • 15ml (1 tbsp) dry sherry or lemon juice
  • salt and freshly ground pepper
  • cooked rice & peas (optional) to serve


  1. Fry pepper gently in butter and oil for 5 minutes
  2. Add mushrooms and fry gently for 5 minutes. Transfer to palte.
  3. Stir flour into remaining butter and oil in pan and cook, stirring, for 2 minutes without browning.
  4. Gradually blend in stock and milk.
  5. Cook, stirring, until sauce thickens, boils and is smooth.
  6. Lower heat and add pepper, mushrooms and turkey. Cover and heat through gently for 10 minutes.
  7. Add cream and sherry or lemon juice and season to taste.
  8. Serve with cooked rice & peas (optional).

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