Turkey Apricot Casserole

Name: Turkey Apricot Casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 can(s) (825 ml) Apricots; 2 Turkey fillets (approx. 320 g each); 1 collar Spring onions; 45 g Butter or margarine; 45 g Flour; 75 ml Vegetable broth (instant); 50 g mango chutney; 10 g pickled green pepper; 1 TEASPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 g grated gouda cheese; 7-10 Tbsp Mint

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 can(s) (825 ml) Apricots
2 Turkey fillets (approx. 320 g each)
1 collar Spring onions
45 g Butter or margarine
45 g Flour
75 ml Vegetable broth (instant)
50 g mango chutney
10 g pickled green pepper
1 TEASPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 g grated gouda cheese
7-10 Tbsp Mint

Directions

1
Drain the apricots well on a sieve. Wash the turkey filet thoroughly, dab dry and cut into slices of about 2.5 cm thickness. Clean and wash spring onions and cut into rings. Heat the fat in a pot, dust with flour, sauté, deglaze with the apricot juice and stock, bring to the boil again, stir in the chutney, peppercorns, spring onions and curry and season to taste with salt and pepper.
2
Heat oil in a pan and fry turkey medallions in it at medium heat for about 3 minutes on each side. Put the apricots in an ovenproof dish, place the turkey medallions on top, pour the sauce on top and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 15 minutes. Serve garnished with mint to taste