ANGLO-INDIAN CUISINE : TURKEY ROAST CASSEROLE

TURKEY ROAST CASSEROLE

This is a recycled dish using leftover Turkey Roast. It’s a meal in itself with a slice of toast and a salad. Any seasonings of your choice could be added to flavour the dish

Ingredients

2 cups shredded or chopped left over Turkey Roast

2 cups Bread Crumbs

1 cup milk

1 cup fried onions

1 cup chopped tomatoes

2 eggs, beaten

2 teaspoons Worcestershire sauce (optional)

Salt to taste

1 teaspoon ground black pepper

1 teaspoon parsley flakes

1/2 teaspoon garlic seasoning

1 teaspoon paprika or chillie powder

A few mint leaves

Preheat the oven to 180 degrees C

In a large bowl, combine the turkey with all the ingredients.

Mix just until well combined.

Add a little more milk if required

Butter a baking dish and transfer the mixture to the dish

Dot with a few blobs of butter

Sprinkle some breadcrumbs evenly on top

If desired, sprinkle or lay shredded cheese on top

Bake at 180 C for 20 to 25 minutes till the casserole is firm and nicely browned on top.

Let it rest for 10 minutes before serving

Enjoy it plain or with roast and a salad

Bridget White-Kumar

My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups. Tel +919845571254 Email bridgetkumar@yahoo.com www.anglo-indianfood.com http://memoriesofkgf.blogspot.com

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BRIDGET WHITE-KUMAR

BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT
Bridget White-Kumar is a Cookery Book Author and Food Consultant. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.
Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.
Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Continental Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed both by Indian and Foreign Guests.

Bridget also conducts Cooking Demonstrations and Workshops at various places such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc. She is always ready to share and talk about Recipes and Food.

She can be contacted on +919845571254 or email bridgetkumar@yahoo.com

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TURKEY ROAST CASSEROLE

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