MOROCCAN TURKEY AND HARISSA STEW
This recipe may require slightly more breast than you will have leftover but will work well with other parts of the bird such as thigh, using smaller strips of meat.
3 tbsp olive oil 6 turkey breast fillets, each cut into 3 pieces.
1 large onion, roughly chopped
4 garlic cloves, crushed 400g chopped tomatoes 2 tbsp harissa paste 1 cinnamon stick 900ml chicken stock 450g peeled and diced butternut squash
150g baby corn 150g sugarsnap peas 225g cherry tomatoes 2 tbsp cornflour Small handful fresh chopped mint
Small handful fresh chopped coriander
Salt and freshly ground black pepper
1 Heat the oil in a large heavy based casserole dish or saucepan. If using raw meat add the turkey and cook for 4-5 minutes until browned. Remove from the pan and set aside. Add the onion and cook for 3-4 minutes until softened slightly. Stir in the garlic, chopped tomatoes, harissa paste, cinnamon stick and stock. Bring to the boil, cover and simmer for 10 minutes.
2 Return the turkey to the pan and stir in the butternut squash and baby corn, bring to the boil, cover and simmer for 20 minutes.
3 Scatter over the sugarsnap peas and cherry tomatoes and cook for 5-10 minutes uncovered until the tomatoes are just beginning to cook down.
4 Mix the cornflour with 2 tbsp of water to make a smooth paste. Stir into the stew and simmer until thickened. Stir in the mint and coriander and season to taste. Serve with warm crusty bread to mop up the juices.
www.britishturkey.co.uk
LEFTOVER TURKEY PIE
This is one to savour straight after Christmas, utilising many of the leftovers that do not keep well.
Any leftover roast British turkey breast/leg meat
Any leftover bread sauce Any leftover stuffing Any remaining gravy Salt & black pepper to season
Approx 1kg potatoes, depending on the size of your dish
1 knob of butter 100g cheddar cheese, grated
1 Boil and mash the potatoes, adding the butter with the mash and set to one side.
2 Shed the leftover turkey, mix together with the bread sauce and stuffing and season well.
3 Add the mixture to a large
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saucepan and pour over enough gravy to coat the mixture well. Make the gravy on the thick side for this.
4 When heated through pour mixture into an oven proof gratin dish, top with the mashed
potato and sprinkle the grated cheddar over the potato, generously.
5 Heat under the grill until the top is brown and crispy. Serve with baked beans!
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