Five tasty turkey recipes

22 December 2011

With the help of various chefs and food writers, we've come up with five tasty turkey recipes.


450g turkey mince
25g onion, finely chopped
1 clove garlic, crushed
10g breadcrumbs
1 handful parsley
1 egg, beaten
Salt and freshly ground black pepper
2 tbsp olive oil
4 ciabatta rolls
2 tbsp cranberry sauce
Handful rocket leaves

1. Mix the turkey, onion, garlic, breadcrumbs, parsley, egg, salt and pepper together in a bowl. Shape into four burgers.
2. Heat the oil in a frying pan and fry the burgers on both sides until browned and cooked through.
3. Cut the ciabatta rolls in half and toast. Divide the rocket between the rolls, then top with a bun and finally spoon on the cranberry sauce.

Source: British Onions


Leftover turkey
Leftover mashed potato
1 onion, chopped
10g breadcrumbs or rice crispies/cornflakes mashed up
1 mango
1 chilli
1 lime
1 egg

1. Take the turkey meat you have left over, dice it into half centimetre pieces, season with salt and pepper and add a little chopped onion - ideally red or spring.
2. Bind the turkey with a little mashed potato, shape into mini burger shapes and refrigerate for 20 minutes.
3. Remove from the fridge and coat the cakes in breadcrumbs (if using).
4. Dip the cakes in flour, and in some beaten egg and the rice crispies/cornflakes (if using).
5. Either deep or pan fry.
6. Serve with mango salsa – chopped mango, chopped red chilli and lime juice.

Source: Paul Bates, executive chef at The Cookbook Café, within The InterContinental London, Park Lane.


Leftover turkey or chicken carcass, stripped of meat to make stock
250g risotto rice
2 onions (one chopped)
2 carrots
1 bay leaf
1 red pepper (chopped)
2-3 rashers of bacon
Leftover chicken or turkey diced up
Generous handful of grated parmesan

1. Make the stock from the turkey carcass. Make sure all flesh is ripped off it then add one onion, two carrots, and a bay leaf to a ban marie and simmer in water that covers the carcass for one hour.
2. Add one chopped onion to the pan with oil and fry until soft. After approximately five minutes add chopped red pepper and diced bacon rashers.
3. Add risotto rice and ensure ingredients coat it, then ladle in a small amount of stock until it has all been absorbed by the rice.
4. To finish, stir in chopped up turkey or chicken together with a knob of butter and a generous handful of parmesan cheese.

Martin Pilkington,


Chicken/turkey bones
Leftover turkey meat   
2 cinnamon sticks        
3 pieces star anise
5 black peppercorns   
10 coriander seeds
1-2 cloves   
4-inch piece of ginger       
1 white onion
2 red shallots
1 garlic bulb
2 spring onions
Mix of fresh herbs (coriander, Thai basil, mint)
2 red chillies
Lime to serve
2 handfuls beanshoots
Pho noodles

1. Bring water to the boil in a very large stockpot and add turkey carcass. There should be enough water to cover the carcass.
2. Cut the ginger in half, lengthways.
3. Roast ginger, garlic, shallots and onions in a dry, hot wok.
4. Roast cinnamon, star anise, peppercorns and cloves in a dry, hot wok.
5. Add coriander seeds to the wok last.
6. As the water reaches a simmer, skim off any scum or foam that forms. When the foam stops, it is time to add the spices.
7. DO NOT cover the pot when everything is added and bring back to the boil.
8. Oil can also be skimmed off as the stock cooks but a small amount adds to the taste.
9. Reduce the temperature to its lowest and simmer on a low heat for two to three hours.
10. Drain through a chinois and muslin cloth.
11. Return to the pot and season with salt, fish sauce and sugar.
12. Serve stock over blanched pho noodles and sliced, cooked turkey.  Garnish with thinly sliced spring onion. Serve with fresh herbs (coriander, mint, Thai basil), beanshoots, sliced red chillies, and a wedge of lime.

Source: Pho Vietnamese restaurant


30ml/2tbsp vegetable oil
2 leeks, cleaned and sliced
350g baby carrots
450g left over cold turkey, broken into bite-sized pieces
2 tbsp chopped fresh tarragon
100ml dry white wine
300ml leftover turkey gravy
4 tbsp half fat crème fraiche
Handful of parsley
Salt and freshly ground black pepper
Rice to serve

1. Heat the oil in a large pan, add the leeks and carrots and sauté for four minutes.
2. Add the turkey, tarragon, wine and gravy and bring to the boil. Cover and simmer for six minutes.
3. Remove the lid, and simmer for a further five minutes. Stir in the crème fraiche and season to taste.
4. Remove from the heat. Spoon into a serving dish, scatter over the parsley and serve with rice.


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