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Turkey and Mushroom Gougere Recipe
|Choux pastry||1 Cup (16 tbs) (1 Quantity)|
|Butter||1 Ounce (25 Gram)|
|Flour||1 Ounce (25 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Worcestershire sauce||3 Drop|
|Black pepper||To Taste|
|Oil||30 Milliliter (2 Tablespoon)|
|Onion||1 Small, finely chopped|
|Button mushrooms||4 Ounce, quartered (100 Gram)|
|Turkey||10 Ounce, cooked, diced (275 Gram)|
|Tomatoes||2 , skinned|
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
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.