A twist on a classic using leftover turkey from Xanthe Clay.
Ingredients
- Any leftover skin from the carcass of the turkey or croutons
- 50 g stilton or other blue cheese
- 1 egg
- 1 tbsp lemon juice
- 3 anchovies drained of oil
- ½ garlic clove roughly chopped
- 2 tbsp olive oil
- 200 g cooked turkey breast
- 1 head of romaine lettuce leaves separated
- Small bunch fresh chives finely chopped
Servings:
Instructions
- To make the poultry scratchings, pull off all the leftover skin from the carcass. Lay the pieces right-side up on a baking tray (one with a lip to catch any fat that runs). Put them in the oven (around 160C-180C/Gas 3-4 is perfect, but they are adaptable, so perfect to cook when something else is in the oven). Bake until deep golden brown and crisp, about 15-20 minutes.
- Lift off the baking sheet with a fish slice and lay on kitchen paper to cool. Any fat in the tray can be poured into a ramekin and stored in a fridge.
- Crumble the cheese in a mini blender and add the egg, lemon juice, anchovies, garlic and oil. Blitz to a smooth dressing.
- Shred the turkey into small pieces and mix with a spoonful of the dressing.
- Arrange the lettuce leaves in a bowl, chopped if you like. Scatter over the turkey, then the rest of the dressing.
- Crumble on the turkey crackling or croutons. Scatter with chives and serve.
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