Recipe

A leftover turkey recipe that rivals a boxing day sandwich. Packed with umami and aromatics, it's the nourishing bowl you need after Christmas.

Serves: 4   |   Prep time: 5 minutes   |   Cooking time: 45 minutes

British   |   Main   |   MOB

  

Ingredients

• 400g Leftover Turkey
• 1 Red Chilli
• 70g Crispy Onions
• 500g Cooked Rice
• 25g Fresh Ginger
• 3 Spring Onions
• 200g Turkey Carcass
• 700ml Water
• 100ml Soy Sauce
• 1tsp Cracked Black Pepper
• 60g Dark Brown Sugar

  

Method

1. Crush both fresh gingers (for the broth and sauce) and keep them separate. Thinly slice the spring onions and separate the whites and greens.
2. For the broth, use a large knife to break the turkey carcass down into smaller chunks, then add to a saucepan. Add the fresh ginger and spring onion whites and tip in the water. Season well with salt and pepper.
3. Set the saucepan over a medium-high heat and bring the water to a boil, then turn the heat down to low-medium and let it simmer for 40-50 minutes, skimming any foam that appears.
4. While the broth cooks, shred the leftover turkey meat and set aside. Thinly slice the red chilli and add to a mixing bowl along with the crispy onions and spring onion greens, then set aside.
5. For the sauce, combine all the ingredients for the sauce in a clean saucepan set over a medium-high heat. Let the mixture come to a boil then cook for 7-10 minutes until thickened and syrupy.
6. When the broth cooking time is up, strain the mixture through a sieve, keeping all the broth discarding the solids. Season to taste with salt and pepper and keep it gently simmering over a low heat.
7. Add the shredded turkey to the broth for 5-10 minutes or until thoroughly reheated, then fish out the meat with a sieve and toss it in the mixing bowl with the crispy onions, red chilli and spring onions. Meanwhile, reheat the rice.
8. To serve, divide the rice between bowls and lable over the broth. Top with the turkey mixture and finish with a drizzle of the sweet soy sauce.