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Christmas Turkey

09 Dec 2020

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With UK turkey farmers talking of the difficulty of fulfilling Christmas orders due to Covid-related staff shortages, or turkeys being too large for many families in the UK facing the possibility of a more modest celebration this year, due to restrictions on gathering numbers under current rules, it might be time to look at alternatives to the traditional turkey roast or to look at some creative ways of making the most of the inevitable turkey leftovers.



Lemon Turkey Soup

Something a little lighter after Christmas Day excess!



Ingredients (4 people)
:
Olive oil
1 red onion, chopped

1 garlic clove, minced

1-2 carrots, thinly sliced

1 stick of celery, chopped

1/2 red pepper, diced







500ml chicken stock

250g cooked turkey, chopped

2 tbsp lemon juice

2 tsp lemon zest

Handful of spinach leaves

Salt and pepper



Method: heat oil in a large pan on medium heat. Cook onion and garlic for a couple of minutes until fragrant. Add carrots, celery, pepper: cook until carrots start to soften.


Add chicken stock to the pan and bring to a boil. Reduce heat to low and simmer for 20-30 minutes.


Stir in the chopped turkey, lemon juice, lemon zest, spinach leaves and simmer until spinach is wilted. Season with salt and pepper and serve.













Turkey Paella

Try this take on a Spanish classic.










Ingredients
:
100g chorizo, chopped

1 onion, chopped

2 cloves garlic, chopped

1 green pepper, chopped

250g white rice

1 can chopped tomatoes

1/2 tsp saffron

1 tsp smoked paprika

250g cooked turkey

1 tbsp chopped parsley

100ml white wine

1 litre chicken stock



Method: In a large pan, fry the chorizo in oil until coloured. Add onions and pepper and cook for 5 minutes. Add garlic, paprika, salt, pepper and the saffron. Add the rice and cook for a couple of minutes until coated with the cooking oil. Add the wine and cook until almost evaporated. Add the turkey, tomatoes and half of the chicken stock. Cover and cook for 10 minutes. If it gets too dry add more stock. Continue cooking until rice is just tender, 20-30 mins. Serve and sprinkle with the chopped parsley and lemon wedges.



Or if you fancy, dispense with the turkey this year and try an alternative bird:

 Pheasant, Grouse, Duck, or a Partridge or a Pidgeon per person looks like a feast treat!

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