AS the centrepiece of the festive spread, roast turkey is the Christmas gift that keeps on giving.
Slicing it up for Boxing Day sandwiches is a given, but did you know it can feed a family right through to New Year’s Eve?
Here is NICK PRITCHARD’s guide to making the most of your bird this year.
MINI TURKEY AND CRANBERRY PIES
ROLL out a 500g pack of shortcrust pastry until it is roughly the same thickness as a £1 coin.
Cut out eight circles with a 10cm diameter and eight with a 9cm diameter.
Push the larger circles into the holes of a muffin tin.
Mix 250g shredded turkey, eight tablespoons of double cream and eight teaspoons of cranberry sauce and fill the tins.
Brush the edges of each with a beaten egg and place smaller circles on top as lids. Put the tray in the fridge for 20 minutes.
Heat the oven to 200C. Brush the tops of each pie with the egg wash and bake for 25 minutes.TURKEY
NOODLE STIR FRY
COOK 250g medium egg noodles, then drain and rinse with cold water. Mix together a tablespoon of soy sauce, the juice of two limes and two teaspoons of brown sugar.
Heat some vegetable oil in a wok and add one sliced red chilli, one sliced garlic clove, 500g of diced turkey and two sliced spring onions.
Fry for two minutes. Add noodles and 100g of bean sprouts.
Pour the soy mix over and serve with salted peanuts, coriander and lime wedges.
PICK clean the turkey carcass and put it in a large, deep pot.
Add 300g of leftover stuffing, two chopped celery stalks, two peeled and sliced carrots, a peeled and diced onion, two bay leaves, a teaspoon of ground rosemary, a teaspoon of ground sage, salt and pepper to taste.
Cover with chicken stock and pour in additional water if needed. Bring to the boil, reduce the heat and let it simmer for around an hour.
Remove the carcass and any bones. Add any meat picked earlier to the pot before discarding the bones.
Stir in 300g of white rice and 300g of frozen garden peas.
Return to a boil and simmer until rice is tender.
PUT a deep casserole pan on the hob and add a glug of olive oil. Tip in two finely chopped onions and one apple, cored and chopped. Fry until softened.
Stir in a teaspoon of dried sage and fry for one minute before adding two tablespoons of plain flour.
Add 300ml of chicken stock, two tablespoons of wholegrain mustard and two tablespoons of runny honey.
Bring to a simmer and add your pick of leftovers – around 500g of turkey and about 350g of vegetables would work.
Roast potatoes, parsnips and carrots would all make good additions.
Simmer for 15 minutes and serve.
TURKEY AND MASHED POTATO CROQUETTES
TAKE a large bowl and mix together 500g of mashed potato, 500g leftover turkey and any leftover stuffing.
Using your hands, shape the mixture into several small spheres and transfer to a baking tray.
Dip each croquette into a beaten egg wash before coating in breadcrumbs.
Working in batches, pan fry the croquettes, turning occasionally until they are crispy on all sides.
Serve with cranberry sauce and leftover gravy for dipping.
PUT a large pan on the hob, melt four tablespoons of butter and stir in two tablespoons of curry powder.
Dice a large onion and add to the pan, stirring frequently until softened.
Throw in two tablespoons of flour along with 500ml of chicken stock, half a teaspoon of ginger and one can of pineapple chunks. Bring to the boil and then turn the heat down and simmer for ten minutes.
Stir in the diced leftover turkey meat, cover and simmer for ten minutes.
Stir in two tablespoons of lemon juice and serve with rice.