Boxing Day Turkey
With the spirit of Christmas in the air, we remember the Feast of St. Stephen, deacon and martyr of the Church, who was charged with overseeing the distribution of goods to the community. It's also Boxing Day, a traditional British holiday where we remember those less fortunate. So take some time to think about something you can do to help someone else today.
Now for a easy dinner using the leftover turkey, that everyone will love. This recipe is a take off of a Jamie Oliver recipe that I found.
Turkey and Leek Pie
Ingredients
• 2 bacon, roughly chopped
•1 teaspoon thyme and 1teaspoon sage both dried
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4-6 leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
• sea salt and freshly ground black pepper
• 3-4cups cooked turkey meat, torn into big chunks
• 2-3 tablespoons plain flour, plus extra for dusting
• 3cups turkey, chicken or vegetable stock
• 2 tablespoons of sour cream
• 1 x 500g packet puff pastry
• 1 egg, preferably free-range or organic, beaten
Preheat your oven to 375°F. Put your bacon in a large pan on a medium heat and add your thyme . Add olive oil and the butter and let it all fry off a few minutes. Add all of your leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t stick. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the sour cream then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas, green beans or even a salad. A glass of wine is great with this feel good meal.
Then dinner is served..this is great because you can make it early and eat when you are ready.
Now for a easy dinner using the leftover turkey, that everyone will love. This recipe is a take off of a Jamie Oliver recipe that I found.
Turkey and Leek Pie
Ingredients
• 2 bacon, roughly chopped
•1 teaspoon thyme and 1teaspoon sage both dried
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4-6 leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
• sea salt and freshly ground black pepper
• 3-4cups cooked turkey meat, torn into big chunks
• 2-3 tablespoons plain flour, plus extra for dusting
• 3cups turkey, chicken or vegetable stock
• 2 tablespoons of sour cream
• 1 x 500g packet puff pastry
• 1 egg, preferably free-range or organic, beaten
Preheat your oven to 375°F. Put your bacon in a large pan on a medium heat and add your thyme . Add olive oil and the butter and let it all fry off a few minutes. Add all of your leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t stick. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the sour cream then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas, green beans or even a salad. A glass of wine is great with this feel good meal.
Then dinner is served..this is great because you can make it early and eat when you are ready.
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