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The best thing about turkey is the gravy and the most amazing stock that it creates. If life is too hectic then freeze the bones/carcass, alternatively boil up the bones and freeze the stock for later use, but please don’t through them away! I used the following vegetables, but as far as I am concerned there are no rules. Use whatever veg you like!
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INGREDIENTS
3 onions - finely chopped
4 cloves garlic - crushed
4 carrots - finely chopped
5 sticks of celery - finely chopped
3 teaspoons plain flour
1.5 - 2 litres turkey stock (see recipe)
Any leftover turkey gravy
100g tomatoes - roughly chopped
200g peas (frozen)
100g edamame beans (frozen)
100g spinach
300-400g left over Turkey - pulled or sliced
150-200g dried orzo or any small pasta
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Turkey Stock
All the left over bones from the turkey
Any sausage and chestnut stuffing from the turkey.
2 onions - halved
4 cloves garlic
2 potatoes - roughly chopped
3 parsnips - roughly chopped
Cover the ingredients in water and gently simmer for 2-3 hours. Strain and set aside. You can freeze this for use at a later date.
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METHOD
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Sauté the onion and garlic until soft and sticky. Add the carrots, celery and tomatoes and cook for 5 minutes. Season generously. Stir through the flour, followed by the stock and any left over gravy. Bring up to a gentle simmer and cook for 20-30 minutes. Add the rest of the veggies (except the spinach) and the cooked chicken. Simmer for a further 10-15 minutes. Add the spinach, check for seasoning and serve.
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