A light and fruity-flavoured sauce makes this dish an excellent way of using up leftover turkey. Serve zoith sauteed potatoes and either a mixed salad or steamed French beans.
1 oz. butter
1 large onion, finely chopped
3 oranges, peeled, pith removed and segmented
1 tablespoon chopped fresh parsley juice of
10 fl. oz. cups chicken stock
2 tablespoons orange-flavoured liqueur
3 teaspoons light brown sugar
8 thick slices cooked turkey
1 teaspoon cornflour dissoved in
1 tablespoon orange juice
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the orange segments and parsley and cook for 2 minutes, stirring constantly with a wooden spoon. Pour over the orange juice, chicken stock and liqueur. Add the sugar and, stirring constantly, bring the liquid to the boil. Reduce the heat to low and add the turkey slices. Cover the casserole and simmer for 15 to 20 minutes or until the turkey is heated through.
Using tongs, remove the turkey slices from the casserole and place them on a warmed serving dish. With a slotted spoon, transfer the orange segments from the casserole and arrange them over the turkey slices. Keep warm.
Stir the dissolved cornflour into the liquid in the casserole. Increase the heat to moderate and bring the liquid to the boil, stirring constantly. Reduce the heat to low and simmer for 3 minutes, stirring constantly, or until the sauce thickens slightly.
Pour the sauce over the turkey slices and orange segments. Serve immediately.