Smoky turkey and squash gratin

Make this recipe for smoky turkey and squash gratin for a simple but tasty after work supper that the whole family will enjoy.

Main courses
Display of pumpkins and squashes at Hidcote Manor Garden, Gloucestershire in September
  • Preparation time 20 minutes (prep. time)
  • Cooking time 45 minutes (cooking time)
  • Serves 6


  •     30ml (2tbs) vegetable oil
  •     2 cloves garlic, finely chopped
  •     500g (1lb 2oz) onions, finely chopped
  •     200g (7oz) mushrooms, roughly chopped
  •     150g (5oz) parsnips, peeled and roughly chopped
  •     400g (12oz) butternut squash, peeled and chopped
  •     2 sticks celery, roughly chopped
  •     50g (2 stock cubes) chicken bouillon
  •     50g (2oz) butter
  •     30g (1½oz) plain flour
  •     200ml (8floz) milk
  •     20g (1oz) parsley
  •     500g (1lb 2oz) chopped cooked turkey
  •     100g (2 slices) bread
  •     100g (4oz) smoked cheese, grated


  1. Pour the oil into a pan over a medium heat and add the garlic, fry until golden
  2. Add the onions to the pan and stir well, increase the heat and fry until golden brown, then add the mushrooms, stirring well again, fry until softened
  3. Add the parsnip, squash and celery and stir well, dissolve the bouillon in 250ml water and add to the vegetable mix, boil until the vegetables are tender
  4. Drain the vegetables and reserve the stock
  5. Melt the butter in a pan and add the flour, stir to form a paste
  6. Gradually add the stock to the paste, stirring continuously, then add the milk, stir until the sauce is smooth
  7. Pour the sauce into the vegetables and stir to combine
  8. Stir in the chopped cooked turkey and add enough additional liquid to achieve a coating sauce, then place into a casserole dish
  9. Put the bread, parsley and cheese in a food processor and blitz for a few seconds until mixed, then sprinkle over the top of the turkey mix and place in the oven for 15-20 minutes or until golden and hot throughout