This is a great way to use up the leftover turkey and vegetables.
Throw in any stuffing as balls and leftover roast potatoes chopped up too.
If you have no leftover turkey you can use chicken or king prawns but still make stock with the turkey carcass.
Ingredients
Serves 4
- Leftover Turkey diced and Christmas dinner leftover veg, stuffing and potatoes
- 2 Large Onions thickly sliced
- 2 carrots peeled and sliced
- 2 Sticks of celery bruised and sliced plus 1 large onion peeled and diced
- 1 inch fresh ginger peeled and finely grated
- 4 Cloves of garlic finely chopped or grated
- 4 TSP Curry Powder
- 1 TSP Thyme
- ½ TSP Allspice
- 4 TSP Chinese five spice Powder
- 4 TSP Sugar
- 4 TBSP Vegetable oil
- 4 TBS Butter
- 4 TBSP Plain Flour
- 4 TBSP Double cream
- Salt to taste
- Chopped fresh coriander or parsley leaves (optional)
Method
In the morning trim off and dice all of the easily reclaimable meat from the turkey. Break up the carcass, skin and offcuts into a pot with the carrot, celery and 1 large onion chopped.
Cover with water and bring to a boil then reduce to a simmer for 2 hours. This will make a simple stock.
Strain the liquid into another pan and boil until reduced to about one pint. Leave to cool and refrigerate for later.
Fry the rest of the onions, ginger and garlic in the oil until softened and taking a little colour over a medium heat.
Meanwhile melt the butter in a pan and then add the flour and mix well to create a roux and lightly brown the mix.
Add the curry powder, allspice, thyme and five spice powder and a little oil if needed to prevent sticking.
Stir fry over a medium heat until the spice aromas are being released.
Add the, stock, cream and sugar and bring up to a boil. Continue to boil stirring well until the sauce has thickened. Add the leftover meat and vegetables and lower the heat to simmer through for about half an hour. When the vegetables have softened it will be ready to serve.
Taste and season with salt if needed.
Serve with boiled rice and garnish with chopped coriander leaves.
Serve with plain rice or rice with peas or kidney beans.
Gavin McArdell
