HOW TO MAKE TURKEY COOKIES RECIPES

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LEFTOVER CHRISTMAS TURKEY RECIPES | BBC GOOD FOOD



Leftover Christmas turkey recipes | BBC Good Food image

Transform leftover roast turkey from your Christmas dinner into more filling meals. Try a fragrant turkey curry, comforting casserole or creamy pasta.

Provided by Good Food team

Number Of Ingredients 1

TURKEY BREAST RECIPES - BBC GOOD FOOD



Turkey breast recipes - BBC Good Food image

Make the most of tender turkey breast with our selection of tasty recipes, including stir-fries, salads, toasties and tabboulehs.

Provided by Good Food team

Number Of Ingredients 1

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HANUKKAH COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Cream cheese adds richness to these Hanukkah cookies. Decorate them with royal icing or your favorite buttercream frosting and toppings. —Taste of Home Test Kitchen
From tasteofhome.com
Total Time 35 minutes
Category Desserts
Cuisine Jewish
Calories 236 calories per serving
  • In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place cutouts 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
    For frosting, in a small bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high 4 minutes or until soft peaks form. Cover frosting with damp paper towels between uses., Pipe icing on cookies as desired. Let stand until set. Store in an airtight container.
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CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
I've kept this roast turkey recipe simple and hassle-free – Christmas should be about fun after all!
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 448 calories per serving
    1. If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
    2. Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
    3. Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
    4. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
    5. Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
    6. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
    7. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
    8. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.
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TURKEY RISOTTO | TURKEY RECIPES | JAMIE OLIVER RECIPES
Ladies and gentlemen, let me introduce you to one of the very nicest risottos on planet earth – it’s oozy, delicate and super-comforting, with wafer-thin crispy turkey skin, and a well in the middle for your steaming leftover gravy. Amen.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 815 calories per serving
    1. I like to place any leftover turkey skin from the bottom of the carcass into a cold casserole pan, then put it on a medium heat so the fat naturally renders out and it becomes super-crisp, like crackling, turning halfway.
    2. When it’s golden, strip in the thyme leaves to crisp up for just 10 seconds, then scoop the crispy skin and thyme on to a plate, keeping the pan of flavoursome fat to one side.
    3. Peel the onion, wash the leek and trim with the celery, then finely chop it all.
    4. Return the pan of fat to a medium heat, then add the veg and fry for 10 minutes, or until soft but not coloured, stirring occasionally, and adding a splash of oil, if needed.
    5. Pour the stock into a separate pan and bring to a simmer on a low heat.
    6. Stir the rice into the veg for a couple of minutes, then pour in the Prosecco. Let it cook away, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 17 minutes, or until the rice is cooked but still retains its shape.
    7. Meanwhile, finely chop the turkey meat, stirring it into the pan halfway through the 17 minutes. Reheat your gravy, then sieve it into a pre-warmed jug ready to pour at the table.
    8. When the risotto is done, add enough extra stock to make it oozy, then remove from the heat.
    9. Finely grate over most of the Parmesan and beat it in with the butter and mascarpone, then taste and season to perfection. Put the lid on and take to the table.
    10. Divide between your hot plates, make a well in the middle of each portion and flamboyantly pour in the hot gravy, then crack and crumble the crispy skin and thyme over the top.
    11. Finish with a tiny extra grating of Parmesan, and a thimble of new season’s extra virgin olive oil, if you’ve got it.
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