Christmas is over and it is time to think about what to do with the leftover turkey, other than letting it give you an expanding waistline.
Most of us who worry about food falling short at the dinner table tend to cook a little too much. This is especially true when it comes to estimating the size of the turkey.
On the safer side
Since it is the focal point of the meal, guests tend to eat more. So what if there are unexpected guests? What if Aunt Millie and her family decide to stay? And the list of questions can go on. So we end up buying the biggest turkey that will fit the oven.
After the festivities are over, the lady of the house takes stock of the leftovers and that is when she finds she has a few kilos of turkey left over — which is far too tasty and expensive to be wasted.
So just divide the meat into meal-sized portions and freeze them. If you try serving it in the days following Christmas, you will have a family revolt on your hands.
After a few weeks, take out one packet at a time and use your imagination and culinary skills to cook up a gourmet dish or a casual meal.
The freezer will be free of leftover turkey and you a guilt-ridden conscience.
Today we give you a few suggestions to get started. Just keep in mind that you are dealing with cooked turkey.
So you need to check and adjust the seasoning for any dish you will be making.
Also, keep your family's taste in mind.
If a child hates, say, mushrooms, substitute or skip — why have a tantrum at the table?
Turkey patties
- 1/2 kg turkey, minced and cooked
- 1 egg, beaten
- 3 slices of bread
- 1/2 cup sour cream
- 1/2 cup onion, finely chopped
- 2 tsp parsley, minced
- Salt and pepper to taste
- A dash of paprika
- 1/2 cup breadcrumbs
- 2 tbs oil
- 2 tbs butter
Whisk the egg with sour cream; add the onion, turkey, parsley and seasoning.
Form into patties, coat with breadcrumbs and keep aside. In a frying pan, heat the butter and the oil and fry the patties till golden.
Serve hot, garnished with parsley sprigs, accompanied by green vegetables.
Turkey almondine
- 3/4 kg turkey, chopped and cooked
- 1 tbs butter
- 1/2 cup almonds, blanched
For the sauce
- 2 tbs butter
- 2 tbs flour, sifted
- 2 cups milk, full-cream
- 2 cloves garlic, minced
Seasoning
- 1 cup sharp cheese, grated
Melt the butter and fry the almonds till golden.
Combine with the turkey and spoon into a buttered baking dish. For the sauce, heat the butter and sauté the garlic on low heat.
Add the flour, stirring, and keep on low heat. Pour in the milk and stirring rapidly, cook till the sauce has thickened. Then add the seasoning.
Remove from heat and stir in half the cheese.
Pour this over the prepared turkey, sprinkle the remaining cheese and bake till golden.
NB: You can sprinkle additional browned almonds for extra flavour.
Also, for a richer sauce, increase the quantity of butter and flour.
Turkey a la king
- 3 tbs butter
- 1 cup onions, green and chopped
- 1 cup celery, sliced
- 1/4 cup flour
- 2 cups milk
- Seasoning
- 2 cups turkey, chopped
- 3 cubes chicken stock, crumbled
- 1/2 cup mayonnaise
- 1 small can mushrooms, drained and chopped
Melt the butter and sauté the onions till soft but not brown.
Add the celery and stir over low heat for a few minutes. Whisk milk, chicken cubes and flour together.
Pour this into the onion mixture and stirring briskly, cook till slightly thick.
Take off the heat, cool slightly and then add the mayonnaise and mushrooms.
Adjust seasoning and serve warm with hot garlic bread.
Turkey salad
- 1 cup turkey, chopped
- 1 tbs sugar
- 1 tbs lemon juice
- 1 cup celery, sliced
- 2 red apples, chopped and tossed in lemon juice
- 1/2 cup walnuts, chopped
- 1/2 cup mayonnaise
- 1 tbs cream
- Seasoning
- Lettuce, fresh and crisp, for serving
Whisk together the mayonnaise, cream, sugar and lemon juice.
Mix in the remaining ingredients and chill. Serve on a bed of lettuce.
— Nirmal Khanna is a UAE-based freelance writer who has family, friends and guests eating out of her hands
