Posts Tagged ‘Turkey’

Something to help with the bag of cooked turkey which you might have sitting in the freezer. You can also make this with any leftover cooked meat or a mixture would be good.

Wine Suggestion: finish off the red wine you used to cook with this, ideally a Chianti, or similar made from Sangiovese. It doesn’t need to bee too complex, but good fruit and balance is a must.

Turkey Ragù – serves 6

  • 1 red onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 carrot, finely chopped
  • 1 leek, finely chopped
  • 1 stick of celery, finely chopped
  • 1 sprig of rosemary, leaves picked and finely chopped
  • 1 fresh bay leaf
  • 200ml Chianti or similar Italian red wine
  • 2 x 400g tins of plum tomatoes
  • 400g leftover turkey or other cooked meat, roughly chopped or torn into bite-sized pieces

Heat 1 tbsp of the olive oil in a large heavy casserole on a medium-low heat. Add the onion, garlic, carrot, leek, celery, rosemary and bay leaf. Cook for 20 minutes, or until softened, stirring often.

Turn the heat up to high, pour in the wine and let it cook for a few minutes, then add the tomatoes, breaking them ip with a spoon. Half-fill each empty tin with water and pour into the pan. Add the meat and stir well. Reduce the heat to low and simmer for 1 hour 30 minutes or until thick. Season to taste, and stir in some good olive oil to finish.

Serve with pasta, rice, polenta, baked potatoes or crusty bread.

(Original recipe from Jamie Oliver’s Christmas Cookbook, Penguin Random House, 2016.)


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Turkey Tetrazzini

A creamy turkey and mushroom pasta bake for the inevitable leftovers. Tetrazzini was created by Italian immigrants to the USA adapting family recipes to local conditions and evolving tradition. We like this.

Wine Suggestion: Given this is American in origin we opened a Californian Chardonnay, the Cline Chardonnay from the Sonoma Coast. The richness of fruit and hints of oak were a great match.

Turkey Tetrazzini – serves 4

  • 200g chestnut mushrooms, sliced
  • 200g spaghetti
  • 50g butter plus a bit extra for frying the mushrooms
  • 2tbsp flour
  • 250ml hot chicken stock
  • a few drops of Tabasco
  • 1 egg yolk
  • 1 tbsp dry sherry
  • 3 tbsp single cream
  • 300g cooked turkey
  • 4 tbsp grated Parmesan

Preheat the oven to 180C.

Start by frying the mushrooms in a little butter until softened and browned. Remove from the heat and set aside.

Cook the spaghetti in a large pan of boiling salted water for the time indicated on the pack.

Meanwhile, make your white sauce. Melt the butter in a saucepan, add the flour and stir and cook for a minutes or so. Gradually whisk in the hot chicken stock until smooth and thickened. Remove from the heat and whisk in the tabasco, egg yolk, sherry and cream, then stir in the cooked turkey and mushrooms.

Layer the cooked spaghetti with the turkey mixture in a ovenproof dish, finishing with a layer of spaghetti and the Parmesan sprinkled over.

Bake in the oven for 25 minutes or until piping hot and bubbling. Put briefly under a hot to crisp up the spaghetti on top if needed.

Serve with a green salad.

(Original recipe by Lulu Grimes in Olive Magazine, January 2008)

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Marinated turkey breast with coriander, cumin & white wine

Not entirely the wrong season as turkey is available and cheap – we’re never sure why it isn’t more popular. If you’re not convinced try this tasty marinade from the original Ottolenghi Cookbook. This is very straightforward but you need to start a day ahead.

We used 1/2 turkey breast, but wrapped it in the whole skin and tied this to keep it together. If you find an amiable butcher we recommend getting them to do this too.

Wine Suggestion: We’d suggest opening a Chardonnay with texture and fresh acidity alongside ripe, deep fruit. We’ve recently tried some great Californian Chardonnays that reach this goal;  the Cline Sonoma Coast Chardonnay is a good, value option, or a new discovery, and a treat, the range of wines made by Tyler in Santa Barbara. Quite a bit more expensive but a real thrill.

 Marinated turkey breast with cumin, coriander and white wine – serves 4 to 6

  • 4 tbsp mint leaves
  • 4 tbsp parsley leaves
  • 4 tbsp coriander leaves
  • 1 garlic clove, peeled
  • 60ml lemon juice
  • 60ml olive oil
  • 125ml white wine
  • ½ tsp ground cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ small turkey breast, skin on (about 1kg)

Put everything (except the turkey) in a food processor and blend for a couple of minutes until smooth. Put the turkey in a non-metallic container and pour over the marinade. Massage the marinade into the meat, then cover and leave in the fridge for 24 hours. The turkey should be immersed in the sauce.

Preheat the oven to 220C/Gas mark 7.

Take the turkey out of the marinade (but don’t throw the marinade away) and put it on a roasting tray. Put into the oven for 15 minutes, then reduce the heat to 200C/Gas mark 6. Continue to cook for another 15 minutes then reduce the temperature again to 180C/Gas mark 4. Cook for another 30-45 minutes or until cooked through. If you stick a knife into the centre of the meat it should come out hot. Cover with foil near the end of the cooking time if it is browning too much.

To make the sauce, heat up the reserved marinade in a small saucepan and simmer for 15 minutes or until reduced by about half. Taste and season.

Take the turkey out of the oven and let it rest for 10 minutes, then slice thinly and serve with the warm sauce.

(Original recipe from Ottolenghi: the Cookbook by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2006.)

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Thai Red Turkey curryAnyone who has followed us for a while will know that we’re very partial to the turkey leftovers. Here’s the concoction we came up with for last year’s bird and it wasn’t bad at all. Similar to the more common Thai duck curry, turkey is gamey enough to stand up to a bit of heat.

Thai Red Turkey Curry – Serves 4 generously

  • 1 tbsp vegetable oil
  • 3-4 tbsp Thai red curry paste
  • 400ml tin coconut milk
  • 1 red pepper, deseeded and chopped into chunks
  • 250g mushrooms, halved or quartered if large
  • 180g sugar snap peas
  • 20g pack basil, leaves picked
  • 1 tsp brown sugar
  • juice of 2 limes
  • 3 tbsp soy sauce
  • 300g leftover turkey (or chicken) – a bit more or less won’t make any difference
  • 1 red chilli, sliced into rounds
  • jasmine rice, to serve

Heat the oil in a large pan. Add the curry paste and fry for a couple of minutes. Stir in the coconut milk with 100ml water and the red pepper and cook for 10 mins until almost tender.

Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the turkey and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

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Turkey & courgette burger

These delicious burgers have taken over our neighbourhood, everyone is making them, and they should because they are delicious!

Wine Suggestion: a fresh, vibrant rosé suits the dish and the time of the year. Something like the Roc des Anges “Effet Papillon” rosé made from Grenache Gris really hits the mark with this.

Turkey & courgette burgers with spring onion & cumin – serves 4-6 (about 18 burgers)

  • 500g turkey mince
  • 1 large courgette, coarsely grated
  • 40g scallions, thinly sliced
  • 1 medium egg
  • 2 tbsp chopped mint
  • 2 tbsp chopped coriander
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp coarse ground black pepper
  • ½ tsp cayenne
  • about 100ml sunflower oil for searing

Soured cream & sumac sauce:

  • 100g soured cream
  • 150g Greek yoghurt
  • 1 tsp grated lemon zest
  • 1 tbsp lemon juice
  • 1 small garlic clove, crushed
  • 1½ tbsp olive oil
  • 1 tbsp sumac
  • ½ tsp salt
  • ¼ tsp black pepper

Make the soured cream sauce by putting all of the ingredients in a small bowl. Stir well and chill until needed.

Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7.

Mix all of the ingredients for the meatballs, except the sunflower oil, together in a large bowl. Shape into small burgers – they should weigh about 45g each and you should aim for around 18 of them.

Pour enough of the sunflower oil into a frying pan to get a thin layer on the bottom, about 2mm thick. Heat well and sear the meatballs in batches over a medium heat on all sides. Cook for about 4 minutes, adding more oil as needed, until golden brown.

Carefully transfer the meatballs onto an oven tray lined with greaseproof paper and cook in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over.

(Original recipe from Jerusalem by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2012.)

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Chiang Mai Turkey Noodles

We really meant to post this recipe before now, but we’re sure some of you still have a bit of turkey lurking in the freezer. Such a revitalising boost to the tastebuds after all the Christmas feasts. If the turkey is all done then try this the next time you have leftover roast chicken. Tone down the curry paste if you’re not so mad on the heat. The recipe comes from our obligatory Christmas cookbook which this year was ‘Food from Plenty’, by Diana Henry, and we highly recommend it!

Chiang Mai turkey noodles – serves 4 

  • groundnut or other flavourless oil
  • 1 onion or 6 shallots, sliced
  • 4 garlic cloves, sliced
  • 1 tsp ground turmeric
  • 2 tbsp red Thai curry paste
  • 400ml tin coconut milk
  • 200ml chicken stock (from a cube or stock pot is fine)
  • 350g leftover cooked turkey or chicken, in chunks
  • ½ tsp soft light brown sugar
  • 2 tsp fish sauce
  • juice of ½ lime
  • 400g egg noodles

To Serve:

  • 2 scallions, chopped fine on the diagonal
  • 1 red chilli, deseeded and shredded
  • 2 tbsp chopped coriander
  • lime wedges

Put a tbsp of the oil into a saucepan and sauté the onions until golden. Add the garlic and cook for another couple of minutes, then add the turmeric and curry paste. Stir for about a minute or until the spices are fragrant. Add the coconut milk and stock and bring to a simmer. Cook for 15 minutes.

Add the turkey and heat thoroughly.

Season with the sugar and fish sauce to taste (you may need to adjust the amount of lime/sugar).

Cook the noodles according to the pack. Divide between 4 bowls and spoon over the turkey and garnish with scallions, chilli and coriander. Serve lime wedges on the side.

(Original recipe from Food from Plenty by Diana Henry, Mitchel Beazley, 2010.)

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We, like most people, usually only eat turkey at Christmas. This is silly as it’s a really tasty meat (much superior to chicken in our opinion) and is also really cheap. We picked some turkey legs up in a supermarket for just a few euros. You need to soak the fruit for 12 hours before you cook the turkey.

Catalan-style turkey – to serve 2

  • 30g raisins
  • 40g pitted prunes
  • 6 tbsp vino rancio or dry sherry
  • 1 red onion, thinly sliced
  • 2 turkey drumsticks
  • 1½ tbsp olive oil
  • 100g chopped tomatoes (we used some from a tin)
  • 240ml water
  • 2 tsp pine nuts

Put the raisins and prunes in a bowl and pour over the vino rancio or sherry. Leave to soak for 12 hours.

Thinly slice the onion and season the turkey legs with salt and pepper.

Heat a wide pan over a medium heat and add most of the oil. Brown the turkey for about 10 minutes or until its golden all over, then add the onions. Fry the onions and turkey for another 10 minutes, stirring often, until the onions caramelise and turn dark golden brown.

Drain the vino rancio or sherry from the fruit and add to the pan. When most of it has evaporated, add the chopped tomato and cook until everything is well caramelised.

Pour in the water, turn down the heat and simmer for 30 minutes.

Add the raisins and prunes. Cover the pan and leave to cook for another hour, or until the turkey is really tender and the sauce is thick and delicious.

Meanwhile, heat the rest of the oil in a frying pan and cook the pine nuts over a low heat until golden.

Lift the turkey onto a serving dish, cover with the sauce and sprinkle with the pine nuts.

Wine Suggestion: Stick to the Spanish theme here we think. You could always have another glass of Sherry or try a Spanish red. We had a fantastic wine called Bráo made by a producer called Acustic from Montsant (which is beside the better known region of Priorat), just south of Barcelona. Pick one up in Bubble Brothers while they still have some left!!

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If you’ve heard of Jamie’s 30 minute meals, well this is one of Jono and Jules’ 10 minute meals!

We have finally used the last of our Christmas turkey from the freezer – we draw the line at eating turkey leftovers in February. If you’ve eaten all your turkey already you can easily substitute some cooked chicken or prawns instead.

Sweet and sour noodle stir-fry (with turkey, chicken or prawns) – to serve 2 

  • 1 tbsp tomato purée
  • 2 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp caster sugar
  • a pinch of chilli flakes
  • 1 tbsp sunflower oil
  • 4 scallions, roughly chopped
  • 200g cooked turkey/chicken/prawns, chopped
  • 2 x 150g packs straight to wok thick udon noodles
  • 2 tbsp roughly chopped coriander

Mix the tomato purée, soy sauce, white wine vinegar, caster sugar and chilli flakes in a small bowl. Heat the oil in a wok or a big frying pan. Add the scallions and garlic and stir-fry for 30 seconds. Add the turkey, chicken or prawns along with the noodles and stir to separate the noodles. Stir in the sauce and add a couple of tablespoons of water to thin the sauce a bit. Cover and cook for a couple of minutes or until everything is heated through. Sprinkle the coriander over before serving.

Wine Suggestion: Don’t have a top-quality Meursault as we found this didn’t really work – which was absolutely no fault of the wine! A better match would be a white wine with a little bit of sugar in it to complement the spicy flavours in the dish. Something like some Pinot Gris would work well (look for the sweetness indicators on the label if it comes from Alsace which is a great region for this grape).

(Original recipe from Sainsbury’s Magazine, January 2008.)

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So we’ve started on our stock of turkey leftovers from the freezer. Last year we made a clear Vietnamese broth so this year we thought we’d try a creamy coconut tom ka gai to ring the changes. This is delicious!

Turkey tom ka gai – to serve 2

  • 50g flat rice noodles
  • 1 x 400ml tin half-fat coconut milk
  • 300ml chicken stock
  • a small chunk of ginger, shredded
  • 1 stalk lemongrass, discard the woody outer leaves and chop
  • 1 red chilli, shredded
  • 200g cooked turkey
  • 50g mangetout, shredded
  • 1 lime, juiced
  • 1 tsp brown sugar
  • 1 tbsp fish sauce
  • a handful of coriander leaves

Cook the noodles according to the pack, then drain and rinse with cold water. Bring the coconut milk and stock to a simmer, add the ginger, lemongrass and half the chilli and simmer for a few minutes. Add the turkey and mangetout and simmer for another couple of minutes to heat through. Stir in the lime, sugar and fish sauce, divide the noodles between two warm bowls, ladle over the soup, then scatter the rest of the chilli and coriander over the top.

Wine Suggestion: This works superbly with a good Riesling from the Mosel which combines a sweetness, pure fruit flavours, acidity to balance and a lovely lightness to both the alcohol and body … you want to match the chilli with sweetness and complement the clear and defined flavours of the soup without overwhelming it! Our choice of the evening is the Max Richter (the maker) Wehlener Sonnenuhr (the vineyard) Riesling (the grape) Spätlese (the ripeness at harvest) from the Mosel in Germany. The German naming system may seem impenetrable and intimidating but don’t be put off, the wines are usually fantastic, as long as you spend a bit more than the big brands!

(Original recipe from BBC Good Food)

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A dish that is super-healthy and easy to cook makes this a great weeknight dinner and lunch (if you make too much the night before). It’s a tiny bit dry on it’s own even with the juicy orange in the couscous so we recommend you serve some Tzatziki on the side – even though that’s Greek. The Moroccans will forgive us.
Serves 4

  • 500g turkey mince (they have it in Tesco)
  • 2 tsp each chilli powder, ground cumin and ground coriander
  • 1 tsp cinnamon
  • 1 onion, coarsely grated
  • zest 1 orange, then peeled and orange segments chopped
  • 250g coucous
  • 250ml hot chicken stock
  • 2 tsp olive oil
  • small bunch coriander, roughly chopped
  1. Mix the mince, spices, onion and orange zest together in a big bowl with your hands. Roll the mixture into about 20 walnut-sized meatballs.
  2. Put the couscous in a bowl, pour in the hot stock, cover with cling film and leave to stand for 10 minutes.
  3. Heat the olive oil in a frying pan. Add the meatballs and fry for about 12 minutes until nice and brown all over and cooked through.
  4. Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Serve with the meatballs and some tzatziki.

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The turkey in the freezer is finally finished. We actually feel a bit sad… no more free food! So once again, if you have any leftover turkey from Christmas, here’s something else to do with it.

Inspired by Vietnamese Pho broth, which is usually made with beef. The recipe comes from BBC Good Food.

Asian noodle & turkey soup (feeds 4)

  • 1.5 litres turkey or chicken stock
  • a thumb size piece of ginger, peeled and sliced
  • 2 star anise
  • 1 cinnamon stick
  • 3 cloves
  • 200g dried rice noodles, any sort
  • 2 limes, one juiced, one in wedges to serve
  • 2-3 tbsp fish sauce
  • 400g roast turkey, shredded
  • 100g bag of bean sprouts (we used a bit more than this)
  • bunch of coriander
  • bunch of mint
  • 4 scallions, thinly sliced
  • 2 red chillies, sliced (seeds in or out whatever you prefer)

Heat the stock in a large pan and add the ginger and spices, then simmer for 10 minutes.

Soak or cook your noodles according to what it says on the pack, then drain and rinse.

Add the fish sauce and lime juice to the stock and taste for seasoning – add more fish sauce if you think it needs it.

Divide the noodles between 4 bowls, then top with the shredded turkey, beansprouts, herbs, scallions and chillies. Ladle the hot stock over the bowls and serve with the lime wedges.

Hey presto!

Wine suggestion: Go for a simple, fruity Sauvignon Blanc. We had a leftover glass from Trentino in Italy, which is better known for its Pinot Grigio, and it went perfectly.


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We still have some even after this – so expect another turkey post next week. We were finding it hard to get excited about cooking more turkey until we caught a whiff of this cooking. It tasted so good that Jono had to restrain himself from having two dinners (he just had one and a half in the end). It’s another healthy one too.

Turkey, tomato and coriander curry to serve 3-4 (or less if Jono is over)

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • small knob of ginger, grated
  • 2 tbsp of balti curry paste (we like Pataks)
  • 400g of leftover turkey, shredded
  • 310ml vegetable or chicken stock
  • 2 ripe tomatoes, chopped
  • 1 cinnamon stick
  • 3 tbsp natural yogurt
  • 25g fresh coriander, chopped

Heat oil in a medium pan and cook the onion until softened. Stir in garlic and ginger and cook for 30 seconds before adding curry paste; stir for another 30 seconds.

Add turkey, stock, tomatoes, cinnamon and a big pinch of salt. Bring to a simmer and cook gently for about 10 minutes.

Turn off the heat and stir in the yogurt and coriander.

Serve with steamed basmati if you want it to look like our pic.

Wine suggestion: we actually had an off-dry Pinot Gris from New Zealand and it went perfectly (Te Mara from Central Otago) or you could have any off-dry aromatic white like Riesling.





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