220 Calories per portion
50 g (2 oz) button mushrooms, sliced
25 g (1 oz) butter
450 g (1 lb) turkey meat, minced
1 onion, peeled and finely chopped
75 g (3 oz) fresh wholemeal breadcrumbs
2 eggs, beaten
4 tablespoons fresh double cream
1/2 teaspoon of dried tarragon
grated rind of 1 lemon
salt and freshly ground black pepper
100 g (4 oz) broccoli spears, lightly cooked
1. Lightly fry mushrooms in 15 g (1/2 oz) butter, then place them in an overlapping line down centre of well greased 900 g (2 lb) loaf tin.
2. Mix turkey, onion, breadcrumbs, eggs, cream, tarragon, lemon rind and seasoning together in a bowl.
3. Put half of the mixture into the base of the loaf tin. Lay the broccoli spears on top, then spread over the remaining turkey mixture. Cover with aluminium foil, then place in a roasting pan half filled with water. Bake at 180°C (350°F) mark 4 for 1 1/2 hours.
4. When cooked, turn on to a plate and serve with vegetables and a tomato sauce.
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