Come Dine With Me Australia

MaryAnn's Main, Series 3 Come Dine with Me Australia.


  • Turkey

  • One Ingham’s boneless turkey breast roast

  • One Ingham’s boneless turkey thigh roast

  • 1 package of puff pastry

  • 3 cups of Jiffy Corn Bread Mix

  • 1 ½ cups of water

  • 1 egg

  • 3 cups of milk

  • 2 – 3 tbsp of cornstarch mixed in cold water to form a paste

  • 2 onions chopped

  • 1 bunch of sage chopped

  • 1 tsp of dried sage

  • Cracked black pepper

  • Pinch of cayenne pepper

  • 100g of chicken livers

  • 2 tbsp of canola oil

  • 2 tbsp of Vegetta chicken stock powder

  • 1 tsp of salt

  • 2 jars of cranberry sauce with whole berries

  • 1 small bag of Doritos Corn Chips

  • Divine Parmesan Pea Mash

  • 500 g Frozen Baby Peas

  • 300 ml pure cream

  • 2tbsp of butter

  • 1 small onion chopped

  • 1 tsp of minced garlic

  • 1 cup grated parmesan

  • Freshly ground black pepper

  • Zest and juice of one lemon

  • Mint leaves for garnish

  • Bambino Honey Carrots

  • 4 bunches of baby carrots

  • 1 tbsp of butter

  • 1 tbsp of honey

  • Lemon zest

  • 1 squeeze of lemon (1 teaspoon)

  • 3 tbsp of toasted almond flakes


  • Turkey:

  • 1.

    Cook the turkeys according to the directions on box – usually 1 ½ hours on 180 degrees.

  • 2.

    Combine cornbread mix with water and barely beat the mix – should still be lumpy.

  • 3.

    Add to a greased baking dish and cook on 180 degrees for about 25 minutes or until a skewer comes out clean.

  • 4.

    Saute the onions in butter for five minutes, then add the sage and cook a further two minutes.

  • 5.

    Chop the livers and sauté for five minutes then set aside.

  • 6.

    Heat the milk on the stove until a scum forms. Turn down heat and remove the scum.

  • 7.

    Add the onions and sage, Vegetta chicken powder and corn starch paste and stir constantly until the sauce is very thick.

  • 8.

    Add the black pepper and the crumbled chicken livers.

  • 9.

    Add the dried sage to taste.

  • 10.

    Chop the turkey roasts into small 1-2cm size pieces.

  • 11.

    Line the baking dish with puff pastry. Grease a plain baking dish for the Gluten Free version.

  • 12.

    Crumble the cornbread over the bottom of the lined pie dish. Add the combined turkey meats over the top.

  • 13.

    Add some more cornbread. For the GF version, simply add the turkey meats to the buttered dish. Cover the meats with the white sauce.

  • 14.

    Place dollops of cranberry sauce over the top.

  • 15.

    Cover with pastry and glaze with a beaten egg. Slit the pastry to allow steam to escape.

  • 16.

    Bake for 30 minutes or until golden.

  • 17.

    For the GF version, add the meats to the buttered serving dish and cover with the white giblet sauce and put cranberry dollops and cover with crushed Doritos on the top. Bake till heated through.

  • 18.

    Serve with additional cranberry sauce.

  • Divine Parmesan Pea Mash :

  • 1.

    Melt butter in a skillet.

  • 2.

    Add onions and garlic and sauté until translucent.

  • 3.

    Add peas and cream.

  • 4.

    Simmer for ten minutes or so until peas are heated through well.

  • 5.

    Transfer to a bowl and mash with potato masher. Add lemon zest and juice, Parmesan and pepper and salt to taste – garnish with mint leaves.

  • Bambino Honey Carrots:

  • 1.

    Steam carrots for 5 minutes, or until tender.

  • 2.

    Melt butter and honey in pan and add cooked carrots.

  • 3.

    Cook in glaze for 2 minutes and add zest and lemon juice.

  • 4.

    Place on plate and sprinkle with toasted almonds.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 2395kj
  • Fat Total 130g
  • Saturated Fat 46g
  • Protein 167g
  • Carbohydrate 135g
  • Sugar 23g
  • Sodium 2667mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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