Add the reserved liquid from cooking the leeks. Add the turkey, ham, stuffing and leeks to the béchamel and stir very gently – be careful as you don’t want the meat or leeks to break up.

Thanksgiving has always been one of my favorite holidays because of its delicious food. That didn't change when I became vegan about seven years ago, if anything, I've only spent more time in the ...

Sauté the leeks and garlic in the butter until the leeks have softened. Mix the turkey, ham and vegetables with the leeks and scoop into an ovenproof dish. Mix the cream, mustard and gravy ...

Sauté the onion with the butter in a large saucepan on a medium heat until translucent. Add the flour and cook with the onions until you get a nutty colour from the paste. Slowly add the milk ...

Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and ...