2 carrots, chopped

1 stalk celery chopped

2 tbsp olive oil

1 tsp dried sage, or 5 sage leaves, chopped

2 tbsp gluten free plain flour

300ml vegetable or chicken stock

2 tbsp wholegrain mustard

2 tbsp maple syrup

400g-500g leftover turkey, shredded

about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

Serves - 4


Fry the carrots and celery in the oil until softened in a casserole or deep pan.

Stir in the sage for 1 min, then stir in the gluten free flour. Gradually stir in the stock followed by the mustard and maple syrup.

Bring up to a simmer and stir in the turkey and roast veg.

Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Leftover turkey casserole