Stuffed Turkey & Cranberry Pancakes

This is an ideal way of using leftover turkey, and makes a delicious dish.  Chicken can also be used.
Preparation time 30 minutes
Cooking time 60 minutes
  • 10oz (275g) cooked turkey breast cut into ¾ inch cubes (or cooked chicken)
  • 2oz (50g) wild rice
  • ½ pint (300ml) stock
  • ½ tablespoon oil
  • ½oz (13g) butter
  • 2oz (50g) small mushrooms, quartered
  • 1 small onion, chopped
  • 3oz (75g) frozen or fresh cranberries
  • 1½ tablespoon granulated sugar
  • 5 tablespoons (75ml) cold water
  • ¼ pint (150ml) soured cream
  • 2 tablespoon grated parmesan cheese
  • Salt and ground black pepper
For the pancakes
  • 6oz (175g) plain flour
  • 1 egg
  • 12fl oz (350ml) milk
  • Oil for frying.
Pre-heat oven gas 5 (375F 190C)
Cook the rice in the stock, bring to the boil and simmer for 40 minutes.  Drain when cooked and put to one side.  To make the pancakes, sift the flour and a pinch of salt into a mixing bowl.  Beat in the eggs and milk to make a smooth paste.  Heat a little oil in a heavy based pan and pour in about 2 tablespoons of batter, tilt to cover the bottom of the pan. Cook until underside is pale brown, flip the pancake over and cook the other side briefly.  Carefully slide it out of the pan and cook a further 6 pancakes in this way.
Heat the butter and oil in a separate heavy based pan and fry the onions for 3-4 minutes until soft, add the mushrooms and cook for a further 2-3 minutes, until they are golden brown in colour.  Place the cranberries in a pan and add the sugar and 5 tablespoons water.  Cook over a low heat for 10 minutes until the cranberries burst.  If you are using frozen cranberries the cooking time will be 3-4 minutes.
Transfer the strained cranberries into a bowl and add 3 tablespoons of the liquid, add the rice, turkey, onion and mushroom mixture and 4 tablespoons of the soured cream.  Season with a little salt and pepper and stir well to mix. 
Fold the pancakes into four and spoon the mixture into one of the pockets.  Arrange on a lightly greased baking tray.  Mix the remaining cream with the parmesan cheese and spoon over the top of the pancakes.  Bake in the oven for 10 minutes to heat through.  Serve at once.  A green salad goes well with this dish.