I have a confession. I cook turkey for Christmas so I can have tons of turkey leftovers. You see, I think there’s just something so enjoyable about coming up with new dishes from something old. 🙂
As most of my friends have either left London or were not here over Christmas, it was just R and I trying to eat a 5kg turkey. (I did try to look for a smaller turkey, but that was the smallest one they had in store!) But I wasn’t complaining, as it meant I would have lots and lots of leftovers to play around with!
One of the dishes I made was a turkey leftovers pizza. This was inspired by a pizza feature in one of the issues of Donna Hay magazine… as you can see, I am easily swayed by good looking food. Although I’d never tried anything like this before, I decided to just go for it as I figured it would be hard to go wrong when it came to pizzas.
I made the pizza bases with wholemeal flour as I had run out of plain bread flour, and I must say I could hardly tell that it was wholemeal. In fact, I might start using a mix of plain/wholemeal flour for pizzas in the future. For the fillings, I used all the leftovers from the dinner (except the gravy) – turkey, brussel sprouts, stuffing, potatoes and even the cranberry sauce!
And despite the fact that this was a very ‘thrown together’ (or as we Malaysian’s would say – “rojak” style) dish, both of us really enjoyed it! Though to be fair, it’s hard to not like pizzas. 😛 I do wish that I had rolled out the dough to make thinner pizzas though. I should also seriously consider getting a pizza stone…
I also made some Asian inspired turkey ‘salad’ , which I also made last year. This is a Jamie Oliver recipe, which I originally thought was no longer available online. (I have since found the recipe here). As I didn’t have a recipe at the time, I decided to just work from memory. What I like most about this is that the turkey becomes really nice and crispy – slightly reminiscent of crispy duck. When eaten with the crunchy cashews and sweet cranberries… yum. We had the salad with a hoisin based sauce, smeared on a homemade tortilla.
The last thing I made with the turkey leftovers was a turkey and leek fusilli. This was a very simple dish, tossed together in a matter of minutes. Rather terribly, I had leftovers from this dish itself, so baked it with a mozzarella topping the following day – and I have to say it tasted better baked. Or maybe it was all that cheese….
I really enjoyed our turkey leftovers this year, and am already counting down to the next time I get to do this all over again. So if you ever are faced with tons of leftovers, just remember that there is always a good way to use them! 🙂
Turkey leftovers pizza
For the pizza dough:
Recipe from Donna Hay magazine, issue 47
- 1 tablespoon yeast
- 1 teaspoon caster sugar
- 1 cup lukewarm water
- 2 1/2 cups bread flour (I used wholemeal bread flour)
- 1 teaspoon sea salt
- 1 tablespoon olive oil
1. Place the sugar and water in a bowl, and stir till the sugar is dissolved. Sprinkle the yeast over the sugared water, and leave for 10 minutes until bubbles appear on its surface.
2. Place the flour, sea salt, and olive oil in a mixing bowl of a stand mixer, and make a well in the centre. Add the yeast mixture, and mix using the dough hook on slow speed until a dough is formed (this normally takes me 7-10 minutes). The dough should be soft and elastic.
3. Divide the dough into (roughly) equal sized balls – you can make either large or small pizzas, depending on what you prefer. Cover with a teacloth or clingfilm, and leave to rise for 30 minutes, or until it doubles in size.
4. Press each dough ball into a round, and roll out to the desired size. The pizza dough is now ready to use.
For the toppings:
I don’t have a proper recipe for this, but I used the following ingredients, and just randomly threw them onto the pizza bases. 😉 Quantities don’t really matter as it really depends on how much of each you have available.
- torn pieces of leftover turkey
- sliced leftover brussel sprouts
- sliced leftover potatoes
- 2cm cubes of leftover stuffing
- mozzarella, torn
- cranberry sauce
Turkey and leek fusilli
- 500g fusilli
- 2 cups cooked turkey, shredded
- 3 leeks, cleaned and chopped into ~2cm pieces
- 2 cloves garlic, finely chopped
- 1 can chicken/mushroom soup (I used Campbell’s chicken soup)
- salt and pepper, to taste
1. Cook the fusilli in a pot of salted boiling water, for about 7-10 minutes, or until it is cooked al dente. Drain the fusilli and set aside.
2. Heat some olive oil in a pan over high heat. Fry the garlic for 1 minute or so until it becomes fragrant.
3. Add the chopped leeks, and cook for 3-4 minutes.
4. Add the shredded turkey, followed by the can of soup. Turn down the heat, and leave to simmer for 1 minute.
5. Toss the fusilli with the sauce, and season with salt and pepper to taste. If you wish, grate some parmesan to serve.
*Alternatively, cook the pasta as above, top with torn mozzarella and put in the oven until the cheese melts to become a yummy gooey mess.
Asian inspired turkey ‘salad’
Inspired by this recipe from Jamie Oliver
For the turkey ‘salad’:
- 2 cups brown turkey meat
- 1 cup cashew nuts
- 1 cup dried cranberries
- 2 teaspoons ground five-spice powder
- 1 tablespoon runny honey
For the sauce:
- 4 tablespoons hoisin sauce
- 2 tablespoons plum sauce
- 1 teaspoon sesame oil
- pinch of brown sugar
1. Put a pan on medium high heat, and shred the turkey meat into the pan using your fingers.
2. Add the cashews, dried cranberries and five spice powder. Stir till all the ingredients are well mixed, and let it toast whilst you make the sauce.
3. To make the sauce, just mix all the ingredients in a bowl until they’re well combined.
4. Smear some sauce on a tortilla, top with the turkey ‘salad’, wrap – and serve!
Note: I also served my tortillas with (leftover) potatoes and stuffing.
If you’re interested in making your own tortillas:
Adapted from this recipe from Cooking Mexican Recipes
- 2 cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons corn oil
- 3/4 cup warm water
1. Combine the flour, baking powder and salt in a bowl of a stand mixer. Add the water and oil to the flour mixture, and mix with the dough hook attachment until a dough is formed. (This took about 7 minutes for me.) If your dough is too sticky, add more flour 1 teaspoon at a time until you reach the right consistency.
2. Divide the dough into equal sizes (mine were probably 30-40g each), and leave to rise for a few minutes.
3. In the meantime, heat a pan (nonstick or cast iron) over high heat.
4. Flatten the dough rounds (on a lightly floured surface), and roll them out into rounds roughly 4-5 inches in diameter.
5. Place the rolled out tortilla in the heated pan and cook for 30 seconds until brown spots appear on its surface. Flip over, and cook for another 30 seconds on the other side. Be careful to not overcook the tortilla as it becomes very hard and crunchy if you do so – I made this mistake with my first tortilla, but I can’t say I was complaining as I thought it tasted like a healthier version of Doritos! 😛