With Thanksgiving a couple of days ago and Christmas on the horizon I thought it would be timely to post a recipe for leftover Turkey. Its from Nigella Lawson’s ” Nigella’s Christmas”, but she credits the original version to her friend and agent Ed Victor. It goes well with a baked potato and green salad.
Ingredients
- 50 g flaked almonds
- 15 g butter
- 2 tbsps olive oil
- 1 onion peeled and chopped
- 2 red peppers deseeded and chopped into 1 cm x 2cm pieces
- 1 plump garlic clove peeled and minced
- 250 g cold turkey shredded
- 75 g pitted black olives
- 2 tbsps sour cream
- 2 tbsps leftover turkey stock
- 1 egg
- a few dashes Tabasco sauce or to taste
- 75 g parmesan flaked
- 1-2 tbsps chopped flat leaf parsley optional
Servings:
Instructions
- Toss the flaked almonds in a hot, dry pan over a medium to high heat until toasted. Remove to a plate.
- Add the butter and oil to the pan, followed by the chopped onions and peppers. Cook, stirring, over a medium low heat for about ten minutes.
- Add the garlic and the shredded turkey, then cook until piping hot.
- Return the almonds to the pan together with the olives and mix well.
- Whisk together the sour cream, turkey stock and egg, then pour into the pan. Stir to combine then shake in the tabasco sauce.
- Add the flaked parmesan and stir until it starts to melt. Serve sprinkled with chopped parsley if you like.
Share this Recipe
Powered byWP Ultimate Recipe