5 no-fuss Christmas turkey recipes you’ll keep returning to. That’s right five turkey recipes all on one page. I’m assuming you have some cookery knowledge so do read through each of the recipes before you embark on them. Also, make sure you’ve got the ingredients, or can make the adjustments – all involve turkey.
I was sent a Kelly Bronze Turkey for review on Jason Rosam’s BBC Radio London’s Early Breakfast Show. They’re free to roam in the pastures they’re reared within – which makes for an altogether better tasting, stress-free meat. They’re slow grown, mature turkeys which are dry hung, plucked and processed by hand and produce some of the best tasting turkey meat on the market.
Turkey Mac & Cheese
Heat oven to 200C/180C fan/gas 6. Cook 350g of pasta following pack instructions. Stir together 300ml half-fat crème fraîche, 250g grated cheese and a large handful of leftover turkey in a large baking dish. Drain the pasta and add to the dish, stirring everything together well and seasoning to taste. Top with 50g breadcrumbs and a large handful chopped unsalted nuts. Bake for 15-20 mins until piping hot and the top is crisp and golden.
Turkey Bubble & Squeak
This is a great use of leftover vegetables as well as turkey – brussels sprouts, parsnip, potato and a handful of shredded turkey – bind with one egg. Shape into rosti pancake rounds, all roughly the same shape and size. Fry in a little oil for a few minutes either side, top with some more turkey and a dollop of cranberry sauce.
Chop up an onion and green pepper. Soften in a frying pan with a little oil. Stir in 2 tbsp curry paste (I use Patak’s). Cook for another couple of minutes. Loosen with a tiny amount of boiled kettle water if it starts to stick. Add a can of chopped tomatoes and 150ml water. Bring to the boil and simmer for 5 minutes. Turn down the heat and add some leftover roast potatoes (or 300g boiled potatoes) and stir in 300g shredded turkey. Season and add 2bsp mango chutney. Serve with rice.
Ham and Turkey Pie
If you have turkey as well as ham to use up this is perfect. You’ll need 600g of each. Two leeks cleaned and cut in half and chopped and cooked in 75 g butter until soft but not brown. If you have a little dried Thyme add a tbsp. Stir in 75g plain flour and cook to a paste then add a splash of cider vinegar. Pour in 200ml chicken stock, add 250ml double cream until you get a thick sauce. Add 3tbsp wholegrain mustard. Buy ready-made shortcrust pastry. If you have enough, line a 20cm dish with it or if you’ve only enough for a top, that’s fine too. Add the pastry, or the filling and top with the pastry. When you’re ready to bake, heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Set the pie on the hot sheet and bake for 45-50 mins. Leave until warm, remove from the tin and cut into thick wedges or cool and eat cold.
Either make your own pizza base or buy one. Heat the oven to its hottest setting. Top the base with pizza sauce. Scatter over a handful of shredded turkey. Top with sliced mozzarella. Bake for 10-12 minutes until the crust is brown and the cheese has melted.
Don’t forget the cocktail … have you tried my Mince Pie Cocktail recipe?