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So, Christmas Day is over, the washing up is finally finished and you just don't think you can face another plateful of turkey salad but what are you going to do with the remains of your festive bird? We have come up with some tasty ideas to make you want to "gobble" it up instead of letting it fester in the fridge.
1 tbsp sunflower oil
1 onion, peeled and chopped
3-4 chopped garlic cloves
2 trimmed/sliced celery sticks
100g finely chopped carrots
6 rashers back bacon, chopped
175g long grain rice
450g diced turkey breast
1 tsp chilli powder to taste
1 tsp ground ginger
2 tbsp tomato purée
450ml chicken or turkey stock
1 finely chopped red pepper
1 handful peeled raw prawns Sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice and spices and continue to sauté for a further 5 minutes.
Blend tomato purée with 2 tbsp of the stock and add to the pan with 150ml of the stock, red pepper and diced turkey. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.
Add the prawns then continue to cook, adding more stock as necessary until rice and prawns are cooked. Thinly slice turkey into strips.
1 thinly sliced onion
3 chopped cloves of garlic
Mix together the following
Grated rind and juice of 1
lemon and 2 oranges
1 tbsp of soy sauce
60ml white wine
1 turkey stock cube
1 tsp of a red chilli paste
(such as Sambal Oeleck) Heat a little oil in a wok.
When sizzling, toss in the onion and garlic and stir fry on high for a minute or two.
Then add all the turkey and stir fry until seared on both sides. Add the liquid mixture of juices and stock cube etc. Stir well and simmer for 2/3 minutes.
Mix up a cornflour paste with about 2 tsps of cornflour and a little water.
Add to the final cooking stage of the turkey, stir well, and sauce should thicken virtually immediately.
Serve on basmati rice with generous sprinkle of freshly chopped coriander leaves and/or sliced spring onion. 1 medium sliced onion
3 tbsps butter
2 tbsps plain flour
2 tsps sweet paprika
1/2 tsp salt
250ml turkey broth
2 egg yolks, lightly beaten
250ml sour cream
500g cooked diced turkey
1 can sliced mushrooms, drained
hot buttered noodles or rice In a saucepan, cook onion in butter until softened. Blend in flour, paprika, and salt; stir until smooth and bubbly. Gradually stir in turkey broth. Continue to cook, stirring constantly, until mixture is thickened and bubbly; cook for 1 minute longer.
Stir in a small amount of the hot mixture into the egg yolks; return to hot mixture in saucepan and stir well. Cook over low heat for 1 minute longer. Stir in sour cream until well blended; add turkey and mushrooms. Heat slowly until hot; do not boil. Serve over hot buttered noodles or rice. 1.2 litre chicken stock 125g turkey, cut into thin strips 1 bunch sliced salad onions 1 red pepper cut into thin strips 175g chopped oyster mushrooms 75g bamboo shoots 2cm root ginger, finely grated 2 tbsps dry sherry 2 tbsps dark soy sauce 1 tbsp freshly chopped coriander Place the stock in a large saucepan and bring to the boil. Add the turkey, salad onions and pepper, simmer for 2 minutes. Stir in the mushrooms, bamboo shoots, ginger, sherry, soy sauce and simmer for 2 minutes. Add salt and pepper to taste and simmer for a further 1-2 minutes. Sprinkle over the coriander and serve. 1 onion chopped
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chilli powder
1 tsp cumin seeds
1 tsp sugar
1 (8-oz) can tomato passata
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
1lb shredded cooked turkey breast
6 fl oz water
Fry onion and garlic in oil until onion is tender.
Mix in chilli powder, cumin seeds, sugar and passata then simmer for 6-9 minutes stirring occasionally.
Add remaining ingredients and bring back to the boil stirring constantly.
Serve with rice or baked potato topped with a little sour cream or natural yogurt. 1 pound pasta of your choice
2oz plus 2 tbsps butter or margarine
3 tbsps plain flour
1 pint turkey or chicken broth
8 fl oz cream or milk
2 tbsps dry sherry
4 oz grated Parmesan cheese
1/4 teaspoon black pepper
8 oz thinly sliced mushrooms
1 small red sweet pepper, cored, seeded and diced
1 small chopped onion
2lb cubed cooked turkey Pre-heat oven to 375 degrees.
Cook pasta according to package directions until al dente. Drain.
Melt 2 tbsps butter or margarine in medium-size saucepan over medium heat. Whisk in flour and cook for about 1 minute. Whisk in broth. Bring to boiling point then lower the heat and simmer for 1 minute.
Add cream, sherry, 1/2 of Parmesan cheese and black pepper then simmer for 2 minutes. Set aside.
Melt remaining butter or margarine in large frying pan over a medium-high heat. Add mushrooms, sweet red pepper and onion. Saute for 2 minutes, or until softened slightly.
Combine pasta, sauce, mushroom mixture and turkey in large heated bowl and mix through. Pour into a large greased baking dish. Sprinkle with remaining Parmesan cheese.
Bake in preheated oven for 20-25 minutes, or until bubbly and brown. 6 oz Cooked turkey, chopped
1 oz Onion, finely chopped
2 oz Carrot, grated
2 oz Apple, finely chopped
3 fl oz1/3 c Plain yogurt
1 tbsp Lemon juice
1/4 tsp Curry Powder
Mix together the turkey, onion, carrot, apple, yogurt, lemon juice and curry powder.
Chill mixture in fridge before serving with crackers or using as a sandwich filling. 1lb Turkey, cooked, diced
2oz Celery, chopped
8oz Cooked diced potato
1 tbsp Onion, chopped
2 tbsp Green pepper, chopped
2 tbsp Mayonnaise
1/4 tsp Prepared mustard
1/8 tsp Salt
Mix turkey, celery, potato, onion, and green pepper.
In a separate bowl mix mayonnaise, mustard, and salt.
Stir lightly into turkey mixture. Chill before serving |
