stir fried turkey with ginger 4 tbsp sesame oil
700g/1lb 9oz diced turkey breast
2 bunches spring onions, trimmed and sliced on the diagonal
50g/2oz ginger root, peeled and cut into thin julienne strips
4 tbsp light soy sauce
fresh coriander sprigs to garnish
turkey chilli con carne 45ml olive oil
1 onion, chopped
1 celery, chopped
1 clove garlic, crushed
700g turkey thigh mince
15ml chilli powder
400g can kidney beans, drained
400g can chopped tomatoes
30ml tomato puree
1 chicken stock cube(300ml water)
300g rice
turkey meatballs with tomato sauce 700g/1lb 9oz turkey thigh mince
2 tbsp fresh white breadcrumbs
2 eggs, beaten
salt and fresh ground black pepper
3 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
2 x 400g/14oz cans chopped tomatoes
fresh parsley sprigs to garnish
steaks with ketchup vinaigrette turkey breast steaks (four in a pack)
200ml olive oil
170g tomato ketchup
1 tablespoon worcester sauce
1 tablespoon chopped chives
1 tablespoon chopped tarragon
1 tablespoon chopped chervil
25g chopped shallots
5 ml white wine vinegar, optional
3 or 4 drops tabasco
pinch of salt and pepper for seasoning
turkey caesar salad 40g parmesan
350g of roasted turkey breast
pre-made ceasar dressing; (to make blend anchovies,
sunflower oil, 1 garlic clove, juice of ½ a lemon)
2 avocados
1 romaine lettuce with the hearts removed
turkey tikka masala 500g diced turkey breast
1-2 tbsp olive oil
1 onion
1 tomato
1 piece of ginger
2 cloves of garlic
1 tsp garamasala
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander power
juice of 1 lemon
1 pinch of saffron
1 star anise ½ stick of cinnamon
1 tbsp tomato puree
150ml water
marinade:
juice of 1 lemon
1 x teaspoon of coriander powder
100ml yoghurt
turkey and leek pie 1 kilo turkey breast or thigh, cubed
1 litre of stock made with 2 stock cubes
3 large leeks, chopped
1 dessert spoon of cornflour and water to mix
splash of double cream
½ kilo short-crust pastry
1 egg for the glaze
turkey bolognaise with gnocchi 500g turkey thigh mince
2 tbsp olive oil
2 carrots, peeled and diced
2 sticks celery, chopped
1 onion, chopped
1 clove garlic, crushed
150ml red wine
1 x 400g can chopped tomatoes
1 bay leaf
1 sprig fresh thyme
salt and fresh ground black pepper
500g packet fresh gnocchi
2 tbsp parmesan cheese, freshly grated
fresh basil sprigs to garnish
turkey and vegetable casserole 500g turkey breast cubed
100g peas
½ stick of celery cut into medium sized pieces and celery leaves
1 large onion cut into quarters
2 leeks cut into large pieces
3 carrots peeled and cut lengthways and cut into chunky pieces
1 litre stock made with 2 stock cubes
1 dessert spoon of cornflour and water to mix
splash of double cream
turkey steaks with herbs and lemon 4 turkey steaks
juice of one lemon
olive oil
coriander and parsley finely chopped
crystal salt
turkey and asparagus risotto 2 tbsp olive oil
turkey breast joint 250g
risotto rice 200g
1 medium shallot / quarter of a white onion
1 litre vegetable stock, using 2 stock cubes
2 tablespoons white wine
200g asparagus spears, finely sliced
fresh parsley
knob of butter
30g parmesan
seasoning to taste
turkey wild mushroom risotto 2 tbsn olive oil
turkey breast joint 250g
risotto rice 200g
1 medium shallot / quarter of a white onion
1 litre vegetable stock, using 2 stock cubes
2 tablespoons white wine
200g wild mushroom selection, sliced
knob of butter
30g parmesan
seasoning to taste
turkey welsh rarebit oil for greasing
salt and freshly ground black pepper
4 turkey steaks
4 tbsp fresh tomato puree (or sieved passata)
30ml/1 fl oz milk
225g/8oz cheddar cheese, grated
2 tsp plain flour
2 tsp dried white breadcrumbs
2 tsp english mustard powder
1 egg yolk
dash worcestershire sauce
parsley sprigs to garnish
turkey steaks with sage and onion stuffing for the turkey steaks:
oil for greasing
4 turkey steaks
100g/4oz prepared sage and onion stuffing, cooled
100g/4oz sausage meat
2 shallots, finely chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh sage, chopped
freshly ground black pepper
sprigs of watercress to garnish
for the sherry jus:
200ml/7floz rich sherry
2 tsp concentrated liquid beef stock
50g/2oz unsalted butter
turkey napolitana oil for greasing
4 turkey steaks
salt and freshly ground black pepper
4 tbsp fresh tomato puree (or sieved passata)
125g/5oz mozzarella, thinly sliced
chopped black olives, basil leaves and olive oil to garnish
turkey steaks with walnut crust for the turkey steaks:
oil for greasing
4 turkey steaks
salt and freshly ground black pepper
125g/5oz dried white breadcrumbs
65g/2 â½ oz gruyere cheese, grated
65g/2 â½ oz ground walnuts
125g/5oz butter, softened
chopped walnuts and parsley sprigs to garnish
for the madeira jus:
200ml/7floz madeira
2 tsp concentrated liquid beef stock
50g/2oz unsalted butter
turkey parmigiana 4 turkey steaks
salt and freshly ground black pepper
100g/4oz dried white breadcrumbs
1 tbsp rosemary, chopped
2 tbsp plain flour
1 large egg, beaten
50g/2oz butter
2 tbsp freshly grated parmesan cheese
sprigs of rosemary and roasted cherry vine tomatoes
turkey saltimbocca for the turkey steaks:
25g/1oz butter, melted
4 turkey steaks
salt and freshly ground black pepper
4 sage leaves
2 slices prosciutto ham
deep fried sage leaves to garnish
for the marsala jus:
200ml/7floz marsala
2 tsp concentrated liquid beef stock
50g/2oz unsalted butter
turkey roast portion of meat:
a whole bird, crown or joint can be used, all are equally suitable. use the best for your requirements depending on size of serving and budget.
gravy
roast potatoes in corn oil
carrots
sprouts
turkey spaghetti bolognaise 45ml olive oil
1 onion, chopped
1 celery, chopped
1 clove garlic, crushed
700g turkey thigh mince
400g can chopped tomatoes
15ml tomato puree
1 chicken stock cube(300ml water)
400g spaghetti
turkey and coriander stir fry 200g skinless turkey breast meat, cut into small pieces or strips
â¼ tsp chilli powder
1 tbsp clear honey
4 tbsp light soy sauce
1 â½ tbsp fresh coriander, chopped
2 tbsp white wine vinegar
1 tbsp oil
1 red pepper, sliced
100g baby corn, sliced in half lengthways
100g mange tout
turkey lasagne 1-lb/454g turkey thigh mince
2 tbsp/2 x 15ml oil
1 large onion, diced
4oz/100g mushrooms, sliced
1 tin tomatoes
1tsp/1 x 5ml tomato puree
1tsp/1 x 5ml mixed herbs
seasoning
lasagne - precooked
cheese sauce:
2oz/50g margarine
2oz/50g plain flour
1pt/500ml- milk
6oz/150g grated cheese
seasoning
turkey curry 45ml vegetable oil
1 onion, chopped
1 stick celery, sliced
1 small red pepper
1 small potato, peeled and diced
700g diced turkey breast
15ml ground coriander
10ml ground cumin
10ml ground cinnamon
2.5ml ground turmeric
2.5ml ground chilli
1 chicken stock cube (300ml boiling water)
to accompany, fresh chutney:
¼ onion, chopped
1 medium tomato, chopped
1 small bunch fresh coriander, chopped
turkey casserole 500g cooked turkey breast, diced
2 tbsp oil
1 onion chopped
200g carrots/celery chopped
600ml chicken stock
200g potatoes, peeled & cubed
200g frozen mixed vegetables
1 tsp cornflour
gravy browning
seasoning
turkey cottage pie 45ml vegetable oil
1 onion, chopped
1 celery, chopped
1 carrot, finely chopped
700g turkey mince
400g can chopped tomatoes
30mlhp sauce
10ml mustard
15ml dried mixed herbs
1 chicken stock cube (300ml water)
1kg potatoes, peeled and cut into pieces
50g butter
200ml milk
100g cheddar cheese grated
turkey jambalaya 500g diced cooked turkey
2 tbsp oil
1 large onion, chopped
200g celery, diced
400g diced bacon
1 green pepper
1 clove garlic, crushed
200g uncooked rice
700g jar tomato sauce (passata)
600ml chicken stock
1 bay leaf
2 tbsp chopped parsley
½ tsp thyme
½ tsp worcester sauce
pinch cayenne pepper
turkey jubilee 500g cooked diced turkey
1 bag mixed lettuce
200g cherry tomatoes, halved
¼ cucumber, sliced
1 bunch spring onions, chopped
for the dressing:
1 tbsp korma curry paste
200g low fat fromage frais
fresh mint, chopped finely
turkey risotto 500g cooked turkey
200g broccoli florets, cut into small pieces
100g carrots, cut into small julienne strips
100g red pepper, cut into small julienne strips
2 tbsp oil
1 onion, chopped
200g short grain rice
600ml chicken stock
1 tsp garlic puree
100g grated cheddar cheese
seasoning
turkey bubble and squeak patties 350g cooked leftover turkey, chopped
350g cooked leftover vegetables, e.g. brussel sprouts, cabbage, carrots
350g cooked potatoes, mashed
2 eggs, lightly beaten
salt and ground black pepper
25g plain flour
85g pack sage and onion stuffing mix
4 tbsp oil
for the red onion marmalade (can use a store bought as an alternative)
25g butter
2 large red onions, finely sliced
3 tbsp brown sugar
150ml red wine
3 tbsp balsamic vinegar
turkey and cauliflower bake 1 medium-sized cauliflower, broken into florets
40g butter
1 onion, chopped
1 tbsp curry paste
40g plain flour
600 ml milk
500g cooked turkey diced
salt and ground black pepper
75g cheddar cheese, grated
1 tbsp fresh coriander, roughly chopped
one pot herby turkey and rice 500g cooked turkey, diced
2 tbsp olive oil
1 large onion, chopped
1 green pepper, deseeded and chopped
200g long grain rice
2 cloves garlic, crushed
400g can chopped tomatoes
75g black olives, halved
500 ml hot chicken stock
salt and ground black pepper
150g mozzarella cheese, diced
healthy turkey caesar salad 100g roasted turkey breast meat cut into pieces
i cos lettuce
200g thick sliced white bread, crusts removed
22g of olive oil
40g parmesan cheese, freshly grated (optional)
92 g cucumber (optional)
easy dressing:
2 anchovies, drained
3 tablespoons of mayonnaise
1 - 2 tablespoons fresh lemon juice
black pepper
rosti topped turkey pie 500g diced cooked turkey
1 can condensed mushroom soup
1 can water
1 large onion sliced
2 sticks celery sliced
200g carrots sliced
200g green beans halved
500g potatoes
2 tbsp oil
salt & pepper for seasoning
sweet and sour turkey 500g cooked turkey, diced
2 tbsp oil
1 large onion, sliced
120g carrots, thinly sliced julienne size
300ml chicken stock
300ml water + pineapple juice
25g brown sugar
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp tomato puree
½ tsp dry mustard
200g pineapple chunks
2 tsp cornflour
seasoning
turkey a la king 500g cooked turkey
2 tbsp oil
1 onion, chopped
200g button mushrooms, sliced
100g red pepper, chopped
1 small tin sweetcorn (250ml drained)
600ml chicken stock
142ml cream
seasoning
turkey and coconut korma 500g cooked turkey, diced
1 tsp tumeric
2 tbsp oil
1 onion chopped
1 garlic clove, crushed
1 tsp ground coriander
1 tsp cumin
½ tsp chilli powder
pinch ground ginger
400g chopped tinned tomatoes
2 courgettes, sliced
1 pint water
1 tsp cornflour
125ml soured cream
50g creamed coconut grated
seasoning
chopped coriander to garnish
turkey soup with vegetables and herbs 500g cooked turkey, diced or shredded
25g butter
1 large carrot, peeled and sliced
1 onion diced
1 leek sliced
1 celery stick sliced
50ml white wine
1 litre chicken stock
2 tsp dried thyme
100g lentils
seasoning
turkey and broccoli quiche 1 x 9-inch pastry case
½ tbsp sunflower oil
2 tbsp finely chopped onion
150g chopped fresh broccoli
150g chopped cooked turkey
100g shredded gruyere or swiss cheese
3 eggs
200ml single cream
1 tsp curry powder
½ tsp salt
turkey ghoulash 500g cooked turkey, diced
2 tbsp oil
1 onion, chopped
50g flour
1 tsp paprika
pinch cayenne pepper
1 can chopped tomatoes
850ml chicken stock
250g carrot, chopped
250g potatoes, diced
1 green pepper, chopped
100g tomato puree
250ml yoghurt
seasoning
turkey pie 500g cooked turkey, diced
450g short crust pastry
2 tbsp oil
1 onion, chopped
2 medium sized carrots, sliced
2 sticks celery, chopped
300ml chicken stock
1 tsp dried parsley
½ tsp dried oregano
1 tsp cornflour
seasoning
leftover turkey caesar salad 100g roasted turkey breast meat cut into pieces
i cos lettuce
200g thick sliced white bread, crusts removed
22g of olive oil
40g parmesan cheese, freshly grated (optional)
92 g cucumber (optional)
easy dressing:
2 anchovies, drained
3 tablespoons of mayonnaise
1 - 2 tablespoons fresh lemon juice
black pepper
leftover turkey and leek pie 1 kilo cooked turkey breast or thigh, cubed
1 litre of stock made with 2 stock cubes
3 large leeks, chopped
1 dessert spoon of cornflour and water to mix
splash of double cream
½ kilo short-crust pastry
1 egg for the glaze
leftover turkey & vegetable casserole 500g cooked turkey breast, diced
2 tbsp oil
1 onion chopped
200g carrots/celery chopped
600ml chicken stock
200g potatoes, peeled & cubed
200g frozen mixed vegetables
1 tsp cornflour
gravy browning
seasoning
leftover turkey and asparagus risotto 1 tbsp olive oil
250g of carved/sliced turkey breast
risotto rice 200g
1 medium shallot / quarter of a white onion
1 litre vegetable stock, using 2 stock cubes
2 tablespoons white wine
200g asparagus spears, finely sliced
fresh parsley
knob of butter
30g parmesan
seasoning to taste
leftover turkey wild mushroom risotto 1 tbsp olive oil
250g of carved/sliced turkey breast
risotto rice 200g
1 medium shallot / quarter of a white onion
1 litre vegetable stock, using 2 stock cubes
2 tablespoons white wine
200g wild mushroom selection, sliced
knob of butter
30g parmesan
seasoning to taste
leftover turkey curry 45ml vegetable oil
1 onion, chopped
1 stick celery, sliced
1 small red pepper
1 small potato, peeled and diced
700g cooked turkey breast
15ml ground coriander
10ml ground cumin
10ml ground cinnamon
2.5ml ground turmeric
2.5ml ground chilli
1 chicken stock cube (300ml boiling water)
to accompany, fresh chutney:
¼ onion, chopped
1 medium tomato, chopped
1 small bunch fresh coriander, chopped