The Holiday Season is upon us and millions of household cooks have or will be asking the age-old question, “Whatever am I going to do with all this leftover turkey??” And as they sit down to the dinner table, even more children – and husbands, too ;-) will be saying “What, turkey again?”
To help with this dilemma I will share with you some of the dishes we have come up with in Madame Thermomix’s house. We hope you like them!
Leftover Turkey 101
Turkey Koftas and Korma Sauce
Recipe adapted from “Fast and Easy Indian Cooking” by Janie Turner and Rosie Laljee
Koftas and Korma Sauce are quite popular here in the UK but I had never heard of them in America where Indian restaurants aren’t so prevalent. Typically made with raw meat that is cooked with just spices, herbs, onions, garlic and ginger, I have used leftover cooked turkey cut into cubes. I added gram flour and an egg to bind the mixture. Wow, was it good! I had to stop myself from having thirds
5 garlic cloves
20 g fresh coriander/cilantro leaves
15 g fresh ginger, sliced into 2mm “coins” along the lines of the skin
10-15 g fresh green chilli, tops removed
60 – 80 g onions, peeled and quartered
250 g leftover, cooked turkey
40 g gram flour (= chickpea flour) or dried chickpeas
1 tsp salt
lots of freshly ground black pepper
1 tbsp fresh lemon juice
- If you don’t have gram/chickpea flour, grind your own by weighing 40 g dried chickpeas in the Thermomix bowl. Grind 3 minutes/Speed 10 then tip out into a small bowl and reserve.
- Peel the garlic. Place unpeeled cloves of garlic in the Thermomix bowl. Process 3 to 6 seconds/Speed 4/Reverse blade direction to gently knock the skins off. Remove skins by hand and leave the peeled garlic in the bowl.
- Chop the ginger and the coriander/cilantro by dropping it on the running blades at Speed 8. Leave in bowl.
- Add chillies and onions. Chop 4 seconds/Speed 5.
- Add turkey chunks, gram flour, egg, salt, pepper and lemon juice. Chop and mix 6 seconds/Speed 4 or until just holds together.
- Form into balls or quenelles and fry in hot oil or grill/broil in oven until golden. Drain if required. Put some rice to steam in the internal steaming basket of your Thermomix and cook for 20 minutes/Varoma setting.
- Add a jar of The Real Organic Food Company’s excellent Korma Sauce to a shallow sauce pan and add the cooked koftas. Heat the sauce thoroughly and serve koftas and korma sauce over rice. Yum!
Corned beef hash is a staple in the American breakfast repertoire and this turkey version makes for a scrummy change in England. There are as many recipes as there are cooks so use your imagination (and your leftovers) and make your own personal version!
4 waxy potatoes such as Charlotte, cut into small dice
Turkey stock to cover
Butter and oil for frying
1 onion, peeled and quartered
4 handfuls leftover turkey, diced
Optional: garlic, red or green peppers, chillies, etc.
- Par-cook the potatoes, just covered with stock, Reverse blade direction/100°C/5 minutes/Speed Spoon or bung them and the stock in the microwave for a few minutes.
- Chop onion and any optional veg such as garlic, peppers and chillies 3 seconds/Speed 4.
- Heat some oil and butter in a frying pan and fry the onions and optional veg until golden.
- Add the par-cooked potatoes and stock and stir until the liquid has been absorbed. Continue frying until the potatoes are crisp and golden.
- Stir in the leftover turkey, season and warm through. Go wild and add a dash of Tabasco, a pinch of curry powder or maybe even some soy sauce. Serve topped with a fried egg and a classic dollop of ketchup.
If you don’t have a Thermomix, par-cook your potatoes and stock in the microwave and chop your onions and optional vegetables by hand. Then go to http://www.ukthermomix.com/ or http://www.easycooking.ca/ and tell them you heard about Thermomix on www.whyisthereair.com!