Ingredients

• 2 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 55g/2oz wild mushrooms
• sliced
• pinch medium curry powder
• 225g/8oz ready-cooked turkey meat
• sliced
• 300ml/½ pint double cream
• 150g/5oz ready-cooked stuffing
• shaped into 1cm/½in balls
• salt and freshly ground black pepper
• 1 tbsp chopped fresh flatleaf parsley
• to serve

Directions

• Heat the oil in a large frying pan. Add the onion and garlic and fry gently until softened but not coloured.
• Add the mushrooms and fry for another minute or so. Sprinkle over the curry powder.
• Add the turkey to the pan and stir until heated through
• then pour in the cream. Allow to reduce slightly
• then add the stuffing balls and simmer gently until heated through. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pour into a bowl and sprinkle with parsley.