Turkey recipe favourites

Delicious recipes

Have you invented a special recipe to accompany your turkey? Or have you a favourite recipe passed down through your family? Here are some our favourite recipes…

Bacon and Chestnut stuffing

 

Ingredients

57g (2oz) of bacon, cooked and chopped
28g (1oz) margarine
227g (8oz) can of chestnut purée
113g (4oz) breadcrumbs
1 tsp parsley
grated rind of 1 lemon
salt and pepper
1 beaten egg

 

Method

  1. Mix all ingredients together using the egg to bind them together.
  2. Spoon into well buttered dish.
  3. Bake for 25-30 minutes.

 

 

Sally’s stuffing mix

 

Ingredients

1 large onion, chopped
4 sticks of celery, chopped
100-150g (4-6 oz)ready to eat dried apricots
200g (8oz) fresh white breadcrumbs
100g (4oz) pine nuts
Zest and juice of 1 lemon
3 heaped tbsp chopped parsley
Freshly ground black pepper and salt
50g (2oz) butter plus extra to grease dish
6-8 rashers of bacon, chopped

 

Method

  1. Boil celery and onion for 5 minutes until tender, drain well and stir in butter.
  2. Fry bacon.
  3. Mix all ingredients together.
  4. Season with salt and pepper.
  5. Spoon into well buttered dish, 13×9”.
  6. Bake for 25-30 minutes.

Turkey Jambalaya

Serves 4
Preparation time: 10-12 minutes
Cooking time: 35 minutes

 

Ingredients

1 tbsp sunflower oil
1 onion, peeled and chopped
3-4 garlic cloves, peeled and chopped
2 celery sticks, trimmed and chopped
100g/4oz carrots, trimmed, peeled and diced finely
6 rashers of bacon, chopped
175g/8oz long grain rice
450g/1lb diced turkey breast
1 tsp chilli powder to taste
1 tsp ground ginger
2 tbsp tomato purée
450ml/ ¾ pint turkey or chicken stock, warmed
1 red pepper, deseeded and finely chopped
2 tbsp freshly chopped coriander
2 tbsp roughly chopped pistachio nuts

 

Method

  1. Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to sauté for a further 5 minutes.
  2. Blend tomato purée with 2 tbsp of the stock and add to the pan with 150ml/ ¼ pint of the stock. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.
  3. Meanwhile, cover the red pepper with boiling water, leave for 5 minutes, drain and add to the pan. Continue to cook, adding more stock as necessary for a further 10 minutes or until rice and turkey are tender.
  4. Sprinkle with chopped coriander and pistachio nuts and serve immediately.

Fragrant Green Curry

Serves 8

 

Ingredients

1 tbsp sunflower oil
1-2 tsp green curry paste (to taste)
5cm ginger, finely chopped
4 garlic cloves, finely chopped
450ml (15fl oz) vegetable stock
2x400ml cans reduced fat coconut milk
1 bunch spring onions, sliced
1 squash peeled and cut into chunks
4 courgettes in chunks
200g fine green beans
200g mange tout/baby corn
450g (1lb) turkey, cooked and sliced
1 tsp thai fish sauce
Basil leaves, to serve
1-2 mild red chillies, dressed and chopped

 

Method

  1. Heat oil, fry curry paste with garlic and ginger for 1-2 minutes.
  2. Add stock and coconut milk, simmer, then add spring onions and squash, cover, then cook for 15 minutes.
  3. Blanche remaining vegetables for 2-3 minutes.
  4. Add turkey and cook through for 10 minutes. Add vegetables and thai fish sauce, scatter with herbs and chilli.

One pot Spanish turkey

Serves 4

 

Ingredients

400g cooked turkey
1 onion chopped
3 potatoes, cut in large dice
1 small can chickpeas drained
About 20 pitted black olives
2 sliced carrots
1 red pepper, deseeded and sliced
100g sliced chorizo sausage
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tin chopped tomatoes
1 glass red wine
Fresh thyme, no stalks
Fresh oregano
Flat leaved parsley, roughly chopped
2 cups turkey stock
Salt and pepper to taste

A hob-to-oven casserole dish

 

Method

  1. Fry onion and chorizo in the casserole dish
  2. Add spices and warm through
  3. Add red wine and bring to the boil
  4. Add the stock, potatoes, carrots, tomatoes, pepper and herbs. Bring back to the boil
  5. Transfer to the oven for 1/2 hour at 180 degrees with the lid on
  6. Add the turkey, black olives and chickpeas, stir and cook for another 1/2 hour at 200 degrees with the lid off. Sprinkle on the chopped parsley
  7. Serve in large bowls with warm white crusty bread (french or ciabatta)

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