What to do with the Turkey left-overs

All over the world, people will be opening their kitchen door to find a mass of Christmas dinner left-overs; part of the getting excited when preparing the meal.  I think we have about 0.5kg of potatoes, a tub of mixed vegetables and a full breast of turkey. 

Turkey sandwiches have already lost their appeal, so I thought I’d share a couple of my favourite left-over recipes; obviously they’re ‘Real Food, Real Results’ compliant.

A great way of using up the left-over turkey is to make a curry.

Turkey Jalfrezi

Preparation time:  10-15 minutes
Total time:  40-50 minutes

1 tablespoon olive oil or coconut oil
2 medium onion, chopped
2 garlic cloves, crushed
2 medium red peppers, de-seeded and chopped
1 green pepper, de-seeded and thinly sliced
2 inch piece of fresh root ginger, grated
1 medium green chilli, de-seeded and finely chopped
400g sliced left-over turkey (mixture of dark and white meat)
500g tomatoes, chopped (about 8 medium – skin if you wish)
1 tablespoon tomato paste
1 tablespoon medium curry powder
1 teaspoon cumin seeds
1 teaspoon chilli powder
1 tablespoon fresh coriander leaves, chopped
Sea salt and freshly ground black pepper

Heat the half of the oil in a pan, add the onion and red peppers, stir fry until the peppers are soft and the onion is brown. 
Put this mixture into a food processor or liquidiser with the tomato paste and blend until smooth; set aside. 
Heat the remaining oil in the pan, add the turkey and green peppers and stir fry for 5-10 minutes until brown. 
Return the onion and pepper mixture back to the pan and add all remaining ingredients, except the seasoning and coriander. 
Heat gently until simmering; cover with a tight fitting lid and cook for a further 10 minutes. 
Remove the lid and cook for 2-3 minutes, allowing the sauce to thicken slightly. 
Season to taste, then stir in the coriander leaves and serve with brown rice.

Boxing Day Breakfast

Bubble and Squeak

Preparation time:  5-10 minutes
Total time:  10-15 minutes

25g (1oz) butter or olive oil
450g (1lb) potatoes, cooked and mashed, could be left over roasts
225g (8oz) left-over cabbage or brussel sprouts, cooked and finely chopped
1 onion, finely chopped

Heat half of the oil or butter in a deep pan. 
Add onion and fry gently until soft.  
Combine the potato and sprout / cabbage in a bowl; mix in the cooked onion and shape in burger sized patties. 
Heat the remaining oil or butter in the pan and fry the patties gently until golden brown on both sides. 
Serve with fried or poached eggs.

Enjoy :0)

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