Spiritual Turkey

Cook 500 g of trimmed turkey meat in salted water, drain, leave to cool and shred. Crumble 100 g of soft bread crumb in a bowl, add 2 dl of milk and set aside.

Grate 2 carrots, chop 2 onions and 1 clove of garlic, and thinly slice 1 stalk of celery. Brown the onion and garlic in 1 dl of olive oil in a pot, add the carrot and celery and cook, stirring, until soft. Add the meat, 150 g of shoestring fried potato crisps and the softened bread, mix, season with salt and pepper and sprinkle with 1 sprig of chopped parsley. Pour into a ceramic or Pyrex baking dish.

Place a pot with 50 g of butter over the heat, add 50 g of flour dissolved in 4 dl of milk and cook, stirring constantly with a whisk, until thickened without burning. Add 2 dl of cream, season with salt, pepper and nutmeg and cook for 2 more minutes. Pour into the baking dish, sprinkle with breadcrumbs and bake in an oven preheated to 200°C until golden. Remove and serve, garnished as desired.