It's the last day for eating the turkey left-overs.
Chef Adrian Martin's been giving Safe Food tips over Christmas and two days is the maximum amount of time you should keep that turkey in the fridge.
He's suggested making a Turkey risotto or curry today to keep things interesting.
Here's 2 recipes for you courtesy of Jamie Oliver ..
200 g leftover cooked higher-welfare turkey meat
200 ml leftover higher-welfare turkey gravy
1 carrot
1 apple
½ a red onion
2 sprigs of fresh mint
2 gherkins
1 fresh red chilli
4 seeded wholemeal buns
BBQ SAUCE
2 tablespoons tomato ketchup
1 tablespoon HP sauce
1 teaspoon English mustard
½ teaspoon chipotle Tabasco sauce
1 splash of Worcestershire sauce
Method
Shred and pull apart your leftover turkey meat and place in a small pan with a splash of water and 4 tablespoons of gravy. Pop a lid on and place on the lowest heat for 10 minutes to warm through.
Warm the rest of the gravy in a separate pan, ready to use it for dunking later.
Meanwhile, peel and finely shred the carrot, matchstick the apple, peel and finely slice the red onion, and pick and slice the mint leaves. Place it all in a bowl with 1 tablespoon of pickling liquid from your gherkin jar.
Finely slice the gherkins, using a crinkle-cut knife if you’ve got one, and the chilli, add to the bowl, mix well, lightly season and put aside.
Mix all the BBQ sauce ingredients together.
Split and toast your buns, then spread the BBQ sauce inside them, top and bottom. Pile your pulled turkey on the bun bases, drizzle with a little gravy and top with some of that tasty slaw. Pop the bun lids on, and you’re away.
Serve the rest of the gravy on the side for a naughty dunk, along with any leftover slaw.
Ingredients
leftover cooked higher-welfare turkey skin
8 sprigs of fresh thyme
1 onion
1 leek
2 sticks of celery
olive oil
1.4 litres organic chicken or veg stock
300 g Arborio risotto rice
125 ml Prosecco
300 g leftover cooked white higher-welfare turkey meat
100 ml leftover higher-welfare turkey gravy
50 g Parmesan cheese
25 g unsalted butter
1 tablespoon mascarpone cheese
new season's extra virgin olive oil , optional
Method
I like to place any leftover turkey skin from the bottom of the carcass into a cold casserole pan, then put it on a medium heat so the fat naturally renders out and it becomes super-crisp, like crackling, turning halfway.
When it’s golden, strip in the thyme leaves to crisp up for just 10 seconds, then scoop the crispy skin and thyme on to a plate, keeping the pan of flavoursome fat to one side.
Peel the onion, wash the leek and trim with the celery, then finely chop it all.
Return the pan of fat to a medium heat, then add the veg and fry for 10 minutes, or until soft but not coloured, stirring occasionally, and adding a splash of oil, if needed.
Pour the stock into a separate pan and bring to a simmer on a low heat.
Stir the rice into the veg for a couple of minutes, then pour in the Prosecco. Let it cook away, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 17 minutes, or until the rice is cooked but still retains its shape.
Meanwhile, finely chop the turkey meat, stirring it into the pan halfway through the 17 minutes. Reheat your gravy, then sieve it into a pre-warmed jug ready to pour at the table.
When the risotto is done, add enough extra stock to make it oozy, then remove from the heat.
Finely grate over most of the Parmesan and beat it in with the butter and mascarpone, then taste and season to perfection. Put the lid on and take to the table.
Divide between your hot plates, make a well in the middle of each portion and flamboyantly pour in the hot gravy, then crack and crumble the crispy skin and thyme over the top.
Finish with a tiny extra grating of Parmesan, and a thimble of new season’s extra virgin olive oil, if you’ve got it.
