Leftover Christmas Turkey Recipes

Recipes for Christmas Turkey Pies and Spiced Turkey in a Creamed Coconut sauce. Delicious and easy ideas for using up turkey leftovers.

Delicious individual pies using dried morels or porcini mushrooms and turkey leftovers

Christmas Turkey Pies Recipe

Makes 4 pies.

• 1 onion, finely chopped
• 30g butter, at room temperature
• a handful fresh chopped thyme and rosemary
• 20g dried morels or porcini, soaked in 250ml water until soft
• 1 1/2 tblsp plain flour
• 600ml turkey gravy or chicken stock
• 600g cooked turkey meat, cut into small chunks
• stuffing (optional), rolled into walnut - sized balls
• 500g pack ready - made puff pastry
• 1 egg, lightly beaten

Directions:

1. Heat the oven to 180 degrees C / fan 160C / gas 4.
2. Fry the onion in half the butter with the herbs. Season.
3. Add the mushrooms (reserving the soaking water) and stir through.
4. Add the remaining butter and flour and gently fry for about one minute, stirring.
5. Stir in the gravy or stock and mushroom liquid and boil for a couple of minutes.
6. Add the turkey.
7. Fill 4 small oven proof bowls or pie dishes with the mixture, adding the stuffing balls if you are using them. Roll out the pastry to the thickness of a £1 coin.
8. Paint the outside rim of the bowls with a little beaten egg and top each one with pastry, pushing it on to the outside rim of the bowls. Do not make an air hole if you want them to puff up.
9. Brush with the beaten egg and bake for 40 minutes until puffed and golden.

Spiced Turkey in a Creamed Coconut Sauce

Serves 4. A very easy curry to use up the last bits of your Christmas turkey.

• 1 tablespoon turkey dripping
• 1large chopped onion
• 1 clove garlic, crushed
• 1 medium dessert apple, cored and chopped with the skin on
• 2 stalks celery, chopped
• 25g (1oz) raisins
• 600g (1lb 5oz) cooked turkey, cut into 1" pieces
• 1 heaped tablespoon hot curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 heaped tablespoon plain flour
• 725ml (1 1/4 pints) hot vegetable stock
• 2 tablespoons grated creamed coconut
• salt and ground black pepper
• To Serve - basmati rice, mango chutney, poppadums, lime pickle

Directions:

1. In a 4 pint lidded flame-proof casserole, heat up the turkey dripping and when hot add the onion and fry over a medium heat until softened and caramelised at the edges (5-6 mins).
2. Add the garlic and cook for a further minute.
3. Stir in the apple, celery and raisins and soften these for about 5 minutes.
4. Add the turkey pieces and stir them around to combine with the other ingredients.
5. Add the curry powder, spices and flour and stir to mix through.
6. Gradually stir in the stock, about a quarter of it at a time. Season with salt and pepper.
7. When it comes to a simmer, stir in the grated creamed coconut
8. Put on a lid and simmer very gently for about 30 minutes

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