Turkey and Mushroom Gougere Recipe

Turkey and Mushroom Gougere picture


Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Choux pastry1 Cup (16 tbs) (1 Quantity)
 Butter1 Ounce (25 Gram)
 Flour1 Ounce (25 Gram)
 Milk1⁄2 Pint (300 Milliliter)
 Worcestershire sauce3 Drop
 Black pepper To Taste
 Salt To Taste
 Oil30 Milliliter (2 Tablespoon)
 Onion1 Small, finely chopped
 Button mushrooms4 Ounce, quartered (100 Gram)
 Turkey10 Ounce, cooked, diced (275 Gram)
 Tomatoes2 , skinned
 Oregano1 Pinch

Nutrition Facts

Serving size

Calories 297 Calories from Fat 179

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 7.5 g37.5%

Trans Fat 0 g

Cholesterol 81 mg

Sodium 180.6 mg7.5%

Total Carbohydrates 15 g5.2%

Dietary Fiber 1.5 g6%

Sugars 4.5 g

Protein 15 g29%

Vitamin A 10.2% Vitamin C 12%

Calcium 7.1% Iron 6.6%

*Based on a 2000 Calorie diet


Preheat the oven to Gas Mark 6.
Melt the butter in a pan, stir in the flour and cook for two to three minutes.
Remove from the heat and gradually add the milk. Bring to the boil, stirring all the time.
Season well with Worcestershire sauce and salt and pepper, reserve.
Heat the oil in a frying pan, and gently fry the onions and mushrooms.
Stir in the turkey and tomatoes and sprinkle with oregano.
Fold the turkey mixture into the sauce, and place the filling in a 1 litre (2pt) casserole.
Spoon the choux pastry around the edges of the filling, and bake on the third shelf for thirty-five to forty minutes.