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The crackers have been pulled, the hats have been worn, the fizz has been drunk and the wrapping paper is in the recycling box.
What’s left of Christmas is a lot of memories, a few sore heads, some great photos and of course, turkey.
Rather than throwing your bird out with the bottles and soggy sprouts, we have put together three easy to cook, delicious recipes that will have you realising that turkey isn’t just for Christmas after all!
First of all, on Christmas day don’t let the meat sit around all day uncovered, put it in the fridge once cool and eat within two days of cooking. We would suggest putting wrapped meat on the middle shelf away from raw meat and fish. You can freeze meat and if you do so wrap it carefully, ideally in a sealed container, and date it.
Once you are feeling hungry again and are ready to cook, turkey burgers are a good place to start. You will need to mince your turkey for this recipe, but we promise that the effort is so worth it. For around ten burgers, you will need:
- 1.5kg minced turkey
- 30g breadcrumbs, we like fresh ones
- 1 medium onion, finely diced
- 2 organic egg whites, lightly beaten
- A small handful of fresh parsley, chopped
- 1 clove garlic, peeled and crushed
- Salt and pepper to season
- Burger buns
- Sliced beef tomatoes
- Ketchup and relish
Mince the turkey then place into a large bow. Mix the mix with the breadcrumbs, onion, egg whites and parsley and season with the garlic, salt and pepper. Form the dough into round patties then either grill or cook over a medium in a frying pan. Once well cooked, put into buns, garnish and enjoy.
A winter winner is a casserole and turkey is perfect for this one pot wonder.
You will need:
- Your leftover turkey, chopped and diced
- A selection of root vegetables, copped and diced
- 1 large onion
- 2 tablespoons of olive oil
- 1 tablespoon of mixed herbs
- 2 tablespoons of strong plain flour
- 500 ml of stock – vegetable or chicken
- A splash of Worcestershire sauce
- Dumplings – frozen, pre-made are pretty good
Fry the onion until they softens in a deep pan, then stir in the herbs, flour, Worcestershire sauce and stock. Boil the veg and then add these and the turkey and stir well so all the flour is dispersed. Cover the pot and gently simmer for around 30 minutes until the turkey is piping hot. Enjoy with sweet potatoes or jackets and a glass of white wine.
Turkey curry tastes great and can be welcome addition to any Boxing Day buffet or New Year celebration if you froze your meat.
You will need
- 1 tablespoon of olive oil
- 1 large, red onion
- 1 green pepper, diced and deseeded
- 2 tablespoons of curry paste – choose the strength that is right for you and your guests
- 2 large cloves of garlic, peeled and crushed
- 1 400g can of chopped tomatoes
- 150ml of water
- Leftover turkey, chopped
- Cooked, new potatoes, peeled and diced
- I packet of coriander, we like fresh
- Rice, naan bread and mango chutney to serve
With your ingredients prepared, heat the oil in a pan over a high heat. Cook the onion and pepper until starting they are softening and turning light brown. Slowly stir in the curry paste and garlic and cook for another five minutes. Add the chopped tomatoes and the water, bring to the boil and allow to bubble for ten minutes. Next turn the heat down, stir in the turkey and potatoes and cook for another five minutes adding more seasoning as needed.
Scatter with coriander, serve and make sure you have a glass of water ready.
Of course, you could just put the meat between two thick slices of bread, add mayo and enjoy in front of a good film and the fire.
Team Pure Beauty