Camden New Journal - Recipe for Eatty uppy turkey by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29th August 2008

Turning a fridge full of bits into a Christmas feast

Clare Latimer has some top tips to help you use up all those Christmas dinner turkey leftovers

SO often this is a time when the fridge is full of bits that need eating up and I am sure that many people just throw the half eaten turkey away.
The recipe below is really delicious and makes a really good change from the cold turkey that has probably been put out once if not twice since Christmas Day.
The other delight, which I prefer to the original state, is the left over Christmas pudding that can be sliced and then fried in the remaining brandy butter.
This is pure heaven and then of course you have to pour over some double cream to ‘freshen’ up the whole dish.
The answer after this course is to sit in a comatosed state watching telly until you have recovered enough to have a brisk recovery walk.
Have a very happy new year and I promise to start the year with a healthy outlook… but it may not last that long!

Eatty uppy turkey
You will have to judge how many people your left over turkey will feed and then adjust the recipe accordingly.
Remember to get all the juicy fleshy bits from the underside of the carcass and the bone picking is definitely a hand job so that you can get all the little bits of meat tucked around the little bones.
I have included all the other bits that go with turkey so add any left overs you have but don’t worry if some have been eaten. This is a rough recipe that you will have to add to or just taste to how you like it.
It can either be served with jacket potatoes or on rice and then allow 50g rice per person.

Ingredients
The half eaten cooked turkey;
One onion;
One stick celery;
One bouquet garni;
Salt and freshly ground; black pepper;
50g butter;
50g flour;
Stock made from the carcass;
Left over cranberry sauce;
Left over bread sauce;
Left over gravy;
Splash white wine;
Handful fresh parsley, chopped.

Method
Remove all the flesh from the turkey carcass and cut up into bite size pieces.
Put the carcass, onion, celery, bouquet garni and seasoning in a large saucepan and cover with water.
Bring to the boil and then simmer for one hour. Strain the juice and keep in a large measuring jug. Throw the carcass etc away.
Melt the butter in a large saucepan and then add the flour to make a roux.
Slowly pour in the hot turkey stock (about half litre) stirring continuously until you have a smooth sauce.
Add the turkey meat, cranberry, bread sauce, gravy, white wine and parsley.
Stir well over a medium heat until hot, check the seasoning and serve.

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