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What to do with leftover Christmas Turkey
These suggestions are from The Best of Mrs Beeton's ChristmasHashed Turkey
Make stock from turkey bones and trimmings, a sliced carrot, a diced turnip, a blade of mace and a bouquet garni. Cover with water and simmer for 1 hour. Strain. Cook I chopped onion in a knob of butter. Add 40 g / 1oz plain flour and cook for 2 minutes. Pour in 600 ml / 1 pint strained stock and bring to the boil. Add 30 ml /2 tbsp mushroom ketchup, 45 ml / 3 tbsp port or sherry and salt and pepper. Gently poach sliced cooked turkey in the sauce, adding any leftover stuffing cut in neat portions, for 15 minutes until thoroughly heated.
Turkey Croquettes
Mince or finely chop cooked turkey – this is ideal for dark meat and small pieces which do not slice well. For every 225 g / 8 oz turkey, allow 50 g / 2 oz diced or minced cooked ham and 1/2 small finely chopped onion. Cook the onion in a little butter, stir in 15 ml / 1 tbsp plain flour and 150 ml / 1/4 pint turkey gravy or stock. Bring to the boil. Remove from the heat and add the turkey, ham, I egg yolk and plenty of seasoning. Cool, then chill. Shape the mixture into croquettes. Coat in flour, egg and breadcrumbs, then deep or shallow fry until golden. Originally, the mixture was shaped into small mounds by pressing it into a small, greased wine glass before coating.
Other suggestions
See also Turkey Soup (page 13), Chicken and Turkey Mousse (page 31), Burlington Croiltes (page 34), Devilled Turkey (page 49), Turkey and Chipolata Hotpot (page 50), Turkey Loaf (page 51), Poultry with Peas (page 60), Poultry a la Bechamel (page 62) and Poultry Fritters (page 63)
For more great recipes like this from The Best of Mrs Beeton's Christmas