Turkey & Broccoli Pasta Crumble

Here is a simple, one pot, one dish recipe to use up some of the leftover turkey meat this Christmas. It will also make good use of any extra breadcrumbs and fresh herbs that are still in your fridge. Turkey can be dry, so the creamy sauce in this recipe adds some much needed moisture to the dish. The tasty sauce also disguises the broccoli –  so little ones will get their greens without any protest!

If you are looking for a hearty and nutritious meal for those lazy days after Christmas, then this is the perfect choice.

We hope that you and your family enjoy it!


• Leftover diced cooked turkey
• 100ml of vegetable stock
• 200g of Pasta
• 1 head of broccoli
• 200ml milk
• 1 onion (finely diced)
• 200g of Breadcrumbs
• Fresh oregano, sage and thyme
• 1 tbsp olive oil
• 2 tblsp cornflour

Utensils – Large pot, bowl, oven dish.


Put on a pot with around 400ml of water and add in the diced onion & vegetable stock. When it comes to the boil, add the pasta & five minutes later add the broccoli florets.

Five minutes later the pasta should be just about cooked, so it’s time to dissolve the cornflour in a little water. Stir the resulting gloopy mixture into the pot to thicken.

Add in the diced cooked turkey and the milk and stir, before placing the mixture in an oven dish.

Put the breadcrumbs in a bowl, add the diced herbs and olive oil and mix. Sprinkle the crumb mix over the pasta and turkey mix and place in the oven for 15 – 20 minutes until the crumbs are golden brown.

Now you are ready to serve!

Turkey & Broccoli Pasta Crumble