Turkey leftover ideas #1: Turkey Fricassée from John Saward, Chef at The Pig & Whistle Restaurant

INGREDIENTS
2 tablespoons vegetable oil
50g butter
2 cloves of garlic
100g chestnut mushrooms
100ml sherry
150ml chicken/turkey stock
200ml double cream
800g leftover turkey
Small bunch of parsley
Small bunch of tarragon
Half a lemon

DIRECTIONS
1. Slice your mushrooms, dice your onions, shred your turkey and then crush your garlic.
2. Heat the oil in a deep frying pan and add the mushrooms, cooking for four to five minutes until soft.
3. Next, add the butter, onions and garlic and cook for another five minutes until soft.
4. Add the sherry and reduce your liquids by half. Next, add the stock, turkey meat and cream. Stir and let simmer on a low heat until the sauce has thickened – but no longer than 10 minutes.
5. Take your pan off the heat and season to taste. Add your herbs and a squeeze of half a lemon, mix and serve with mash, rice or fresh bread.

Turkey leftover ideas #2: Turkey bao buns from Anthony Cameron, Chef at Downham Hall

INGREDIENTS
FOR THE BUN
10g yeast
300g warm semi skimmed milk
600g plain flour
8g sea salt
4g bicarbonate soda
4g baking powder
8g cold turkey fat from the roast
10g sugar
FOR THE FILLING
Half a cooked turkey breast cut into 5mm slices
2 beaten eggs
40g plain flour
100g sage and onion stuffing mix
200g panko breadcrumbs
400ml sunflower oil
400g cranberry sauce
300g good quality mayonnaise
150g sliced cucumber
2 sliced chillies soaked in water

DIRECTIONS
1. To make the buns, mix all the ingredients in a mixer and rest the dough in a covered bowl until it’s doubled in size. Next, knock it back to remove the air and divide into eight small balls.
2. Cover with a tray or greased clingfilm and leave to prove in a warm place for around an hour, before steaming for 12 minutes two at a time.
3. Dip the slices of turkey in the flour, then the beaten egg and finally in the stuffing mix.
4. Heat the oil to 175c in a large pan or fryer and deep fry until golden brown and hot in the centre.
5. Cut the buns in half and fill with the turkey, mayo, cranberry sauce, cucumber and chillies.

Turkey leftover ideas #2: Turkey pie from Josh Dawson, Chef at The Three Horseshoes Fordham

INGREDIENTS
FOR THE BECHAMEL SAUCE
45g brown butter
30g plain flour
30g cornflour
5g grated nutmeg
15g salt
335g double cream
335g milk
FOR THE PIE
1 sheet of ready to roll puff pastry
600g leftover diced turkey/pigs in blankets
100g leftover cooked vegetables
750g bechamel sauce
2 tbsp whole grain mustard
Salt and pepper

DIRECTIONS
1. Start by making the sauce, placing milk and cream into a saucepan and heating to warm.
2. In a separate saucepan, melt down the brown butter, then add both flours and cook out for a few minutes.
3. Once cooked out gradually add the hot milk mixture a bit at a time and cook on a gentle heat until combined.
4. Continue to heat gently for a few minutes while stirring to ensure the mix is fully cooked, then season with salt and nutmeg.
5. For the pie, combine the sauce with the leftover ingredients and season with mustard, salt and pepper.
6. Place the pie filling into an ovenproof dish and top with puff pastry and egg wash.
7. Cook in a pre-heated oven at 180c for 25-30 minutes.

No more turkey curry! Leftover recipes from top Essex chefs

You may also like