The big day may have been and gone folks but that big ol’ Christmas turkey is the gift that keeps on giving. Perhaps turkey sarnies are your usual post-Christmas delicacy of choice, maybe you’re all about the turkey/oven chips combo, or maybe this year you’re looking to try something a little different. If it’s the latter, then you’ve come to the right place. We’ve scoured the web to find three tantalising turkey dishes that’ll have you ho ho hoping for an even bigger turkey in 2019. Enjoy…
Turkey Curry – Gluten Free Cuppa Tea
This first dish is from one of our fave gluten free bloggers, Becky Excell. This incredibly tasty dish is not only gluten free, but dairy free and low FODMAP, making it a great option for those with a number of intolerances. The best thing about these kind of recipes is that the measurements can be easily adapted to the size of your turkey, I.e. if dad went a little overboard at the butchers this year, just double up on the rest of the ingredients and bob’s your uncle!
- 2 tbsp coconut oil
- 2 tbsp gluten free plain flour
- 400ml gluten free chicken stock (for low FODMAP ensure your stock contains no onion or garlic powder)
- A dash of gluten free soy sauce
- 2 heaped tsp of mild curry powder (I make my own to ensure low FODMAP, recipe linked above. Otherwise regular curry powder is fine.)
- 1/2 tsp ground ginger
- 1/2 tsp chilli flakes
- pinch of ground cumin
- 300g leftover turkey (or as much as you have spare)
- leftover veggies (if low FODMAP ensure the portion sizes are suitable)
- fresh chives, chopped on top to garnish
- In your wok, heat your coconut oil on a low heat. Once melted, add your gf flour, curry powder, cumin, chilli flakes and ginger to the wok. Mix it around in the oil for about 30 seconds or so.
- Pour in your stock and add a dash of soy sauce. Mix thoroughly for a few minutes. You should see the sauce start to thicken, become smooth and consistent.
- Add your leftover turkey (pre-cooked) and stir in, followed by any leftover veggies (also pre-cooked).
- Allow to cook until everything is nice and hot (should only take a few minutes)
- Serve on top of a bed of sticky jasmine rice and sprinkle some fresh chives on top.
Hot Pot Turkey Pie – Wuthering Bites
In these uncertain times there’s always one thing that we can be sure of. It’s that Sarah Carter, the mastermind behind Wuthering Bites, is always going to offer up a tasty dish for us to get stuck in to. This leftover turkey hot pot pie could be her masterpiece…
- Drop of Olive Oil
- 4 Rashers of Streaky Bacon or bits of sausage chopped into chunks
- 4 Spring Onions or White onion chopped finely
- 100g Mixed Mushrooms
- Juice of Half a lemon
- 150g Cooked Brussel Sprouts chopped roughly (or other greens)
- 200g Leftover Turkey, shredded, chopped or otherwise
- 1 Heaped tablespoon of Gluten Free Plain Flour or Corn Flour
- 100ml White Wine
- Bay Leaf
- 250ml Chicken/Turkey or Vegetable Stock
- 200g Spinach
- 2 Heaped Tablespoons of Creme Fraiche or 100ml of Double Cream
- 500g Cooked Sliced New Potatoes or Leftover Roast Potatoes Sliced
- Salt & Pepper
- Bits of Butter and Leftover Cheese to top
- Pop the oil into a deep saucepan or saute pan and heat up on a medium heat.
- Add in the bacon/sausage bits and fry until they’re just turning brown.
- Add a dash more olive oil along with the spring onions/onion and mixed mushrooms and reduce the heat slightly. Fry until the mushrooms are just turning soft.
- Add in the roughly chopped Cooked Brussel Sprouts or other greens and the juice of half a lemon. Give it a good mix around and leave for a minute to heat up.
- Sprinkle over 1 heaped tablespoon of Gluten Free Plain Flour/Cornflour and give it a good mix around.
- Pour over 100ml of White Wine, and pop in the bay leaf and leftover turkey, give everything a stir and turn the heat up gently until the liquid has reduced slightly.
- Pour in the 250ml of stock and leave to simmer for around 15-20 minutes until the mixture has thickened.
- Pile on top of the mixture the spinach and wait until it naturally wilts down. Stir it into the mixture.
- Add in the creme fraiche or double cream, season well and take off the heat. Stir in well and then transfer the filling to a deep ovenproof dish.
- On top of the filling layer with the sliced leftover roast potatoes or sliced cooked new potatoes. Season well once more.
- Top with any leftover cheese, dabs of butter and pop the dish under a grill for around 10-15 minutes so it turns nice and golden.
- Enjoy with some steamed veg on the side.
Turkey & Vegetable Stir Fry
This dish is naturally gluten free and one of those “add in whatever leftovers you want to” kind of meals (maybe not the Yorkshire puddings but you get the idea.) It’s quick simple and pretty darn tasty…
450 g leftover turkey meat
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil
1 small onion, thinly sliced
3 tbsp gluten free soy sauce
125 ml turkey stock
Handful each of thinly sliced vegetables (ie. carrots, beansprouts, green beans)
1 tbsp | 15 ml vegetable oil
- Cut turkey into narrow strips or bite-sized pieces.
- In wok or large fry pan, stir-fry cooked turkey in 1 tbsp (15 mL) vegetable oil and remove from pan.
- Add vegetables, onion, garlic and ginger and stir-fry until vegetables are tender.
- In a small bowl combine soy sauce, sesame oil, stock, and stir into vegetables.
- Add turkey and stir. Cook until heated through.
Have a great Boxing Day, and don’t forget to tweet us your pics! @TooGoodToBeUK