Mushroom & Broccoli Gratin

Don’t let you bread go to waste this Christmas. Instead turn it into a wholesome treat, super quick, super easy and use leftover festive ingredients.

20 Mins



500g Fletchers White Bread

750g Chestnut Mushrooms

400g Leftover Turkey

500ml Double Cream

200ml Vegetable Stock

100ml White Wine

300g Shallots

50g Parsley

100g Butter

5g Pepper

5g Salt


Wash and cut mushrooms into quarters and fry in a pan with half the butter until soft.

Add the white wine and vegetable stock and reduce the liquid by half.

Add cream and bring back to the boil, then simmer until thick.

Add the trimmed broccoli and simmer gently until stalks are tender, then shred the leftover turkey and add it to the pan.

Season and add the chopped parsley and then pour into an oven proof dish.

Take Fletchers white bread and place in a blender, whizz until they become crumbs and mix in some parsley. Top the dish with breadcrumbs.

Add a few pieces of butter on top and place in the oven until the crumbs are golden brown and sauce begins to bubble through to the surface. Serve with toast or buttered bread

This recipe uses

Fletchers Thick White Sliced Bread


Fletchers Thick White Sliced Bread

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