Thursday, 18 December 2014

Five ways with leftover turkey

Boxing Day and beyond sees the turkey sandwiches rolled out, which, frankly, doesn’t add up to the most exciting festive spread. So why not try these five tasty ideas instead – those leftovers will soon be polished off…

1. Spicy wraps
Combine a handful of shredded cooked turkey with a little reduced-fat mayonnaise mixed with ½ tsp curry paste, then spread on a wholemeal tortilla wrap. Top with lettuce, sliced tomato and cucumber, chopped chilli and fresh coriander to taste, then roll up.

2. Quick pizza
Mix bite-size cooked turkey pieces with some barbecue sauce in a bowl. Top a thin ready-made pizza base with a little more barbecue sauce, some thinly sliced red onion, chopped tomatoes, torn reduced-fat mozzarella and the turkey. Bake in a hot oven until heated through.

3. Head to the Med
In a bowl, combine chopped cooked turkey with chopped tomatoes and celery, some chickpeas and prepared couscous. Drizzle with a little olive oil and lemon juice and season with black pepper, toss again briefly, then serve. 

4. Satisfying spuds
Mix chopped cooked turkey breast with grilled lean bacon, chopped avocado, a little lemon juice, reduced-fat sour cream and some black pepper. Serve with hot jacket potatoes.

5. Oodles of noodles
Make a tasty salad by combining cooked and cooled noodles with a handful of chopped cooked turkey, some sweet chilli sauce, roasted peanuts and finely chopped chilli, a handful of fresh coriander and lime juice to taste.

…And don’t forget the stock!
Instead of binning the carcass the minute the meat has all gone, it makes sense to use the turkey bones to make your own low-salt stock:

Put the stripped turkey bones in a baking tray with 2 sliced carrots, 1 sliced onion and 2 sliced celery sticks, then roast in a hot oven for 30 min. Transfer to a large saucepan or stock pot and add around 3 litres water, 1 tsp crushed peppercorns and 2 bay leaves. Bring to the boil, then reduce the heat and simmer for 1½–2 hr. Cool, strain through a sieve, then portion into freezer bags and freeze for up to three months. Defrost to use in soups and casseroles.

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