Leftover turkey recipes

recipes GOBBLE GOBBLE

After your Christmas Day feast is over liven up your turkey leftovers with these delicious recipes from FRAN STEVENS, aka The Food Wife. 1 tsp coriander seeds For the bowls: 100g pho noodles (I used flat rice noodles) cooked (by soaking in boiled water for a few minutes) 2 handfuls of beansprouts 1 pak choi, shredded into ½ cm pieces 1 red chilli, finely sliced 2 spring onions, finely sliced 2 small handfuls of cooked turkey meat, shredded/roughly chopped (I used the dark meat) A handful of coriander and basil, roughly chopped ½ lime (to serve)

Method Place all the ingredients for the broth (except the fish sauce) in a lidded saucepan and simmer for 1½ hours. (You can either put all the aromats in a muslin or be prepared to sieve these

TURKEY PHO Serves 2

My first leftovers suggestion is a little something different. Utilising your leftover meat and stock, you can create a light but filling Vietnamese soup.

Ingredients

For the broth: 1L turkey stock 25g sugar (I used coconut sugar) ✃

10 star anise 1 black cardamom 2 large pieces of cinnamon (or cassia bark) 1 tsp fennel seeds out at the end).

1 tsp black peppercorns 4 cloves 1 tsp salt 2 tbsp fish sauce Add the fish sauce and check seasoning. Add ground pepper and sugar as required.

In each serving bowl place the cooked noodles followed by the spring onion, chilli, bean sprouts, pak choi, turkey and herbs.

When ready to serve either remove the muslin or sieve out the aromats before ladling the broth over everything in the bowls. Serve with a wedge of lime.

TURKEY TAGINE Serves 4+

This is a super quick dinner to make and the preserved lemons really make it zing. If you don’t have any pomegranate molasses try a tablespoon of honey instead and add a second (if needed) to taste.

Ingredients 1 tbsp oil 1 onion, chopped 2 cloves of garlic, chopped 2 heaped tsp ras al hanout 1 tbsp tomato purée 1 tin of chickpeas, including their water 400ml water or stock 1 red pepper, deseeded and chopped 2 tomatoes, chopped 12 olives, stoned and chopped 3 preserved lemons, diced 350g cooked turkey, shredded 2 tbsp pomegranate molasses Salt and pepper, to taste

Method Heat the oil in a large pan and add the onion, softening for a few minutes. Add the garlic and cook for another minute. Stir through the ras al hanout.

Add the purée and cook out for a couple of minutes before adding everything else.

Cook for 15-20 minutes and then serve with rice or cous cous.

Serves 3+ A little nod to the retro here, but it’s hard to think of a (meat eating) situation where coronation chicken doesn’t go down well, so why not switch it up for turkey? It’s great as a sandwich filling, piled into a baked potato, or as part of a buffet.

This is the simplest of versions, by all means adorn it with roasted flaked almonds, chopped fresh mango or apricots etc, but this is pretty good as is. This can be scaled up or down and will keep in the fridge for a couple of days. Ingredients 7 heaped tbsp mayonnaise 3 tbsp mango chutney 2 heaped tsp medium curry powder A handful of sultanas 350g cooked turkey, shredded

Method Mix the mayonnaise, mango chutney, curry powder and sultanas in a bowl.

Stir through the shredded turkey and serve with the accompaniment of

CORONATION TURKEY your choice!