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Recipe: turkey, ham and pecan crumble

PUBLISHED: 14:21 04 December 2017 | UPDATED: 14:21 04 December 2017

Christmas turkey crumble from Godwick Turkeys (photo: Michael Powell)

Christmas turkey crumble from Godwick Turkeys (photo: Michael Powell) Editorial Licence granted to TFTA only for agreed use of this image 1.5.16 by Michael Powell.

For the team at Godwick Turkeys, winners of the Field to Fork award sponsored by Easton and Otley College, Christmas is the most wonderful time of the year

Turkey farmer Robert Garner (photo: Ian Burt)Turkey farmer Robert Garner (photo: Ian Burt)

For 50 years, family business Godwick Turkeys near Fakenham, has been rearing free-range turkeys on its land – with customers including royalty.

The carefully nurtured birds are provided with a deep cosy bed of barley straw to enjoy and freedom to roam over the paddocks whenever they wish, producing tasty, succulent turkeys ready for Christmas.

Owner Robert Garner says; “One of things I always say to our customers is to make sure they order a big enough turkey for some tasty leftovers on Boxing Day.

“All of our Godwick turkeys are grown using traditional free range methods with lots of care, attention and dedication, so I don’t like to think that any of the great tasting and tender meat goes to waste.

“One of my personal favourites for leftovers is a turkey, ham and pecan crumble.”

Recipe: turkey, ham and pecan crumble



- 250g leeks, washed, trimmed and cut into 2.5cm pieces

- 60g butter

- 200ml cider

- 40g plain flour

- 300ml semi-skimmed milk

- sea salt and black pepper

- 1tsp English mustard

- 1tbsp Dijon mustard

- 75g cooked ham, diced

- 350g cooked turkey, skinless, torn into pieces

- 3tbsp double cream

- 1tbsp chopped chives


- 100g plain flour

- 100g sourdough breadcrumbs

- 150g butter, diced into cubes

- 50g pecans, chopped

- 100g grated mature cheddar cheese

- pinch of nutmeg

- 2tbsp finely grated Parmesan

- 1tbsp thyme leaves


1. Preheat the oven to 180°C/350°F/Gas 4

2. Melt 20g of the butter in a heavy based saucepan and cook the leeks over a low heat for 5 minutes, then add a good dash of the cider and cover the pan. Cook over a low heat for a further 5 minutes.

3. Melt the remaining butter in a saucepan and stir in the flour to form a roux. Remove from the heat and whisk in the milk until the mixture is smooth, then whisk in the remaining cider. Place the pan back on the heat and, stirring all the time, bring to the boil to form a thick white sauce.

4. Simmer for 2 minutes and season well then add the English mustard, Dijon mustard, cooked leeks, ham, turkey, cream and the chives.

5. Spoon the mixture into an ovenproof dish.

6. To make the crumble, put the flour, breadcrumbs and butter into a bowl and rub the mixture in between your fingers. Then add the rest of the ingredients, mix together and season.

7. Spread the crumble over the turkey mixture and bake for 30 – 40 minutes until golden brown.

Godwick Hall Farm, Mill Road, Godwick, PE32 2RJ, 01328 700540


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