Turkey left overs are the butt of many ribald comments both approaching and leaving Christmas lunch. In fact there is now a plethora of advice about what to do with the left overs. I have my own twist that suits my tastes and I offer those now.
Turkey curry with Yorkshire puddings
To make a curry base
1 onion, chopped
butter for frying
1 tsp turmeric
1 tsp garam marsala
1 tsp cumin
1 dsp hot curry powder
1 clove garlic, chopped
turkey meat and vegetables
1/2 pint of light stock
Fry the onion, add the spices and season with salt and black pepper.
Add the turkey meat and vegetables from Christmas lunch stir and transfer to a saucepan. Pour over the stock, bring to the boil, season and then simmer for 30 minutes.
Re-heat the Yorkshire puddings at 220 degrees c for 4 minutes.
Serve as shown in the photograph.
Left over pilaf
This was the left over gravy and vegetables from the above curry with a handful or two of rice thrown in. Cooked for twenty minutes until the rice had absorbed some of the juices. I had removed the turkey meat when serving this previously so that it wasn't being re-heated for the second time. So very much a vegetarian option.