Turkey Bake
NO COUNT
Serves 4. Adapted by Liz Howard from Delicious
Magazine
450g small potatoes
350g cooked turkey
1 x carton New Covent Garden Spicy Corn Soup
75g Pagen Krisp Rolls
Dice the potatoes and cook in boiling water until
tender. Drain and put in an ovenproof dish. Cut up the turkey and
add to the potatoes. Pour over the soup and mix well. Whiz the
Krisp Rolls in a food processor to make breadcrumbs and sprinkle on the top.
Spray with Fry-Lite and bake for 25 minutes until golden and bubbling.
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