I love leftover turkey, in fact I think I prefer it to on the actual day.
The first thing I do is to make a nourishing bone broth with all the bones
Bone broth is one of the most nutritious foods imaginable so don’t ever throw dem bones away! This is where a slow cooker comes in handy. I place all bones in my slow cooker (you may need to do 2 batches depending upon the size of your turkey. Cover with boiling water and leave on low overnight.
You can then strain the stock off and pick the chicken off the bones, remembering to include all those wonderful healing fats and skin. Keep the meat separately in the fridge or freezer and use when necessary.
Bone broth is excellent for healing the gut, it contains nutrients such as glutamine as well as some amazing fats, so if you’ve been overindulging this Christmas try sipping on some nutritious bone broth to get your gut back in balance.
The second thing I love is cold turkey with salad and Len Goodman’s favourite pickled walnuts (I’m sure the price of them has gone up since Strictly started) if you’ve never tried pickled walnuts I heartily recommend them, they are the perfect accompaniment to cold turkey – “gwan my son!” as Len would say. Oh dear how we will we cope without Strictly?…
…I digress. Plate, knife, fork, turkey leftovers, salad, bubble and squeak and pickled walnuts that’s all you need my friends!
Bubble and squeak couldn’t be easier – it’s a case of chopping and chucking my 2 favourite cooking companions. Chop up all your leftover veg including roast potatoes, parsnips, sprouts, carrots or whatever you have left, heat some oil or lard in a pan and chuck all veg in and stir until crispy.
It couldn’t be easier or tastier my friends!
The third thing I love to do is make a yummy spicy turkey curry. This is in effect another chop and chuck using the following ingredients
3 cloves garlic
1 stick celery
a piece fresh ginger chopped finely
leftover turkey meat
1 ladle of fresh turkey stock
1/2 teaspoon of as many Indian herbs you have available I used – dried chopped chilli,ground cumin, ground coriander, 2 cardamon pods, turmeric
1 tin chopped tomatoes
1 tin coconut milk
2 tablespoons sultanas or raisins
Fresh coriander to garnish
Fry onions, garlic, ginger and celery
Add herbs and stir
Add turkey meat, then the stock tomatoes and coconut milk
Add sultanas and cook on medium heat for 30 minutes or so
Sprinkle with fresh chopped coriander and serve with basmati rice and popadoms