Turkey Leek Parcels | Turkey Recipes | Low-cal Recipes

Gloriously Good Turkey Leek Parcels

Preparation Time: 1 hr
Cooking Time: 30 mins
Makes: 14 parcels
Approx. Calories per parcel: 120

In my on-going quest for low-calorie food that keeps the tastebuds happy, I’ve come up with another turkey recipe tonight.  Hubby & kids loved it, so I wanted to share it!  It is a little bit time-consuming and fiddly, but well worth the effort.


  • 6 leeks
  • 2 carrots
  • 2 celery sticks
  • 4 cloves garlic
  • 8 fine-milled oatcakes (I like to use Nairns Fine-Milled Oatcakes, but that is personal choice, of course)
  • 1 large free-range egg
  • 500g turkey mince
  • 600ml tomato passata
  • 2tbsp olive oil
  • salt to taste


  1. Top & tail the leeks, discard the top layer, then slice carefully along the length, following the natural v-shaped opening in the first visible layer, making sure you only slice about 1/3rd into the depth of the leek; this will allow you to peel off a few layers of leek and retain them as long ‘sheets’ to use for rolling the parcels. Ensure you wash the layers, removing any previously trapped soil. 
  2.  Retain all the big ‘sheets’ you can (3-4 layers of each leek, depending on size) and some of the softer inner layers
  3. Take those parts that are too thin or too coarse to use for wrapping and chop them very finely
  4. Top & tail the celery sticks, wash them and chop them very finely
  5. Scrape or peel the carrots, wash them, top & tail them, then chop them very finely
  6. Place the oatcakes in a plastic food storage bag, close the bag, then smash them into powder, using a rolling pin (or alternatively place them in a food blender/chopper to achieve the same result)
  7. Finely chop the garlic

  • Add half the chopped leeks and half the chopped garlic to the turkey mince
  • Add the crushed oatcakes, carrots, celery & egg
  • Season generously with salt
  • Combine well, using your hands
  • Take one large strip of leek and lay one of the smaller, softer ones across it, then place a handful of the turkey mince mix onto it

  •  Fold in the softer strip of leek to cover the turkey mix

  • Roll into a parcel, using the larger strip

  • Using either thick sewing thread (if you do, double it over first so you have more thickness) or cooking string, tie up the parcel at both ends
  • Repeat until you have wrapped & tied all 14 parcels. 
  • TIP: If you are left with any spare turkey mix, you can cook this in the same sauce as the parcels; it makes delicious meatballs!

  • Place 2 skillets (make sure you use ones that have a lid) onto your hob
  • Place 1tbsp of olive oil in each skillet
  • Add half of the remaining chopped garlic & chopped leeks into each skillet
  • Soften on a low heat for a couple of minutes
  • Add half the tomato passata to each skillet, add a sprinkling of salt, then simmer for approx. 5 mins
  • Carefully place 7 parcels in each skillet and cover with a lid
  • TIP: It may look like there’s not enough sauce, but the parcels shouldn’t drown in the sauce and should only be partially submerged.  The cooking process will happen partially as a poaching process and partially by steaming
  • Leave to simmer, ensuring the sauce is bubbling, for 10 minutes
  • Very carefully turn each parcel so that the side that was at the bottom is now facing the top, replace the lid onto the skillet and cook for a further 10 minutes. 
  • Serve immediately!  Delicious with mashed potatoes. 
  • Gloriously Good!
     For more recipes, tips & general foodie stuff, go to www.gloriouslygoodfood.com

    Polenta Crostini with Velvety Turkey and Petits Pois topping

    Garlic Polenta Crostini with velvety Turkey and Petits Pois topping

    Delicious, quick and very filling. This is just one of the things you can do with Polenta Crostini.

    Serves:                4
    Preparation:        5 mins (excluding preparation of the crostini)
    Cooking time:    20 mins


    • Polenta Crostini
    • 800g turkey mince
    • 1 onion
    • 200g frozen petits pois
    • 2tsp olive oil
    • 2tsp sundried tomato purée
    • 1tbsp paprika
    • 1tsp dried chopped chives (or 1tbsp fresh chopped chives)
    • salt (to taste)
    • 8tbsp low-fat greek yoghurt


    1. Prepare the Polenta Crostini as shown in my previous recipe and let them cool down to room temperature
    2. Finely chop the onion
    3. Spray the Crostini with Fry Light Olive Oil spray and place under a medium grill – you will need to check these regularly while you’re cooking the turkey & petits pois, turning the heat up once the Crostini have warmed through to allow them to form a golden crispy top, then turn them over and repeat the process on the other side
    4. While the Crostini are under the grill, heat the olive oil in a sauté pan, add the onion and heat on a low-medium heat until they become translucent (do not brown them)
    5. Add the tomato purée
    6. Turn the heat up and add the minced turkey
    7. Season with paprika & salt, stirring to ensure it browns evenly and doesn’t form clumps
    8. Once the turkey is browned, add the frozen petits pois, stir, cover & reduce heat
    9. Once it’s cooked and has formed some juices, add the chives and stirr in the yoghurt
    10. Serve with the Crostini

    Gloriously Good, Gloriously Simple!

    For more recipes, tips & general foodie stuff, go to www.gloriouslygoodfood.com

    Turkey Recipes | Low-fat Recipes | Low-cal Recipes | Turkey Pie

    Layered Turkey Pie

    In my perpetual quest for on-going weight-loss, I created another low-fat / low-cal recipe this evening that the whole family could enjoy.  Well, ok, Hannah wasn’t over-keen, but then she doesn’t like courgettes and she doesn’t like sliced cooked carrots, so it was always going to be a hard sell!  Simon & Charlotte loved it though 🙂

    This was a very tasty, very simple and extremely filling recipe.

    Yes, it’s a bit sloppy once you serve it, but then I’ve never gone in for the whole “perfectly presented tiny portions” idea.  My cooking is good home cooking that anyone should be able to re-create in their own kitchen.

    If you cook this, do leave me some feedback & let me know what you thought of it! Thank you & enjoy! 🙂


    And here’s how to do it…

    Preparation Time: 20 mins
    Cooking Time: 45 mins
    Serves: 6

    • 800g turkey mince
    • 1-2 courgettes (depending on size)
    • 2 carrots
    • 1 onion
    • 3 cloves garlic
    • 500-700g potatoes (depending on how low-cal you want it to be!)
    • 150g frozen petits pois
    • 2tsp olive oil
    • 2tbsp plain flour
    • 500ml chicken stock (I like to make mine with 500ml boiling water & 1 Knorr Chicken Stockpot, but any other good stock product or home-made stock will work equally well)
    • salt (to taste)
    • paprika (lots, but again, to taste…aim for approx. 1tbsp)
    • dried thyme (very light sprinkling)
    • Finely chop onion & garlic
    • Finely slice carrots & courgette(s)
    • Peel & finely slice potatoes
    • If using stockpots/cubes, make up your chicken stock according to instructions, to 500ml
    • Heat 1tsp olive oil in a sauté pan
    • Add garlic & onion
    • Once they start sizzling, turn the temperature down & fry gently until translucent
    • Then turn up the heat & add the turkey to the pan
    • Season the turkey generously with paprika & salt to taste
    • Keep stirring, ensuring turkey browns all over
    • Once it’s browned and juices starting to form in the pan, turn the heat down to minimum and add 2tbsp plain flour, stirring it in straight away
    • Gradually add the chicken stock, stirring it in well before adding more, until the entire stock has been added
    • Add the frozen petits pois
    • Bring back to the boil, then take off the heat & set aside (the petits pois will keep cooking in the oven later, as will the turkey)
    • In a small frying pan, heat 1tsp olive oil
    • When it’s sizzling hot, add the carrots & courgettes
    • Season with a sprinkling of salt & thyme (thyme is quite strong, so don’t over-do it!)
    • Keep this on a high heat, stirring 2-3 times, for a few minutes, until the courgettes start going soft. If the courgettes caramelise a bit in the process, this is even better as it will add to the flavour, so keep the heat UP!
    • Take off the heat
    • In an oven-proof dish, place some of the turkey mixture into the base, using a slotted spoon so you don’t take the liquid at this stage
    • Add a layer of potatoes, and a layer of carrots & courgettes
    • Add another layer of turkey, then potatoes, then carrots & courgettes
    • Add the rest of the turkey (making sure you still use a slotted spoon to retain the liquid separately), then finish off by putting a layer of potatoes on top
    • Pour the juices over the potatoes on the top layer

    Place in a pre-heated 180ºC oven for 45 mins or until potatoes soft & top potatoes nicely browned…

    …Gloriously Good!

    For more recipes, tips & general foodie stuff, go to www.gloriouslygoodfood.com