Jamie Oliver cooks delicious meal from leftover turkey
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Wondering what to do with leftover turkey? Jamie Oliver has a warming turkey stew that is “super-easy” and uses leftovers “in a brilliant way”. The TV chef shared his recipe on his YouTube channel where he said: “I’ve got the best recipe for leftover turkey – you’re going to love it! It’s turkey stew with sweet leaks and smokey bacon biscuit dumplings! This is the most delicious dish.”
The recipe serves six, cooks in one hour plus cooling and has a difficulty rating of ‘not too tricky’.
Jamie explained: “Here we’ve got leftover turkey, white meat, brown meat and stuffing. It’s all good, it’s all going to make the most incredible stew, and then we’re going to make these biscuit dumplings.”
First: “I’m going to finely slice two rashers of smokey bacon and then we’re going to go into a pan, with a little swig of olive oil.
“As it begins to fry up, we’re going to finely slice two small leeks. Trim the ends, and then the outer piece we can remove. Get the tip of your knife, and run it down the length of the leek and then we can wash the leek under a tap. Finely slice the leek, add a generous pinch of black pepper to the pan with bacon then add the leeks.
“I’m going to turn the heat down to medium-low and cook it for 15 minutes.
“In a separate pan, medium-high heat, we’ll start this amazing stew. First up, give it some oil, three bay leaves, a couple of sprigs of thyme and rosemary – this will get the flavours going,” he added.
“Then I’ve got three onions and roughly chop then, and celery, again roughly sliced.” Add the celery and onion into the stew pan, to “cook down and get nice and sweet for 15 minutes and the same on the leeks”.
“Remove the stalks from the herbs, then it’s really simple to turn it into a beautiful gravy.
“First of all, two heaped teaspoons of English mustard, and two tablespoons of flour,” Jamie continued.” Stir that through the onions and celery and then add in one and a half litres of veg or chicken stock and bring to a boil.
“Add the stuffing and meat, let it simmer while we put the dumpling biscuits together.”
The leeks and bacon can then be left to cool. Meanwhile, “in a bowl, go in with 125g of flour, then add 25g of corn maize, 30g of diced butter, a good pinch of pepper and rub it all together with your fingers. A bit like a crumble topping”.
“Next, add 125ml of buttermilk, at the same time as our leeks and bacon,” the chef said. “Cook these dumplings on top of the stew.”
The dumpling mixture should be “soft, but not sticky”. “Pat it out and use a cookie cutter to shape the dumplings,” Jamie explained. “Place those straight onto the stew.
“Brush the dumplings with a bit of eggwash and place the dish into the oven for 30 minutes at 200 degrees Celsius.”
Three sticks of celery
Two sprigs of fresh rosemary
Three sprigs of fresh thyme
Three fresh bay leaves
Two teaspoons of English mustard
Two tablespoons of plain flour
1.5 litres of organic veg stock
150g leftover stuffing
500g leftover cooked free-range turkey or chicken meat
Two rashers of smoked streaky bacon
Two small leeks
125g self-raising flour
25g maize flour, or polenta
30g unsalted butter (cold)
One large egg
1. Start with the dumplings and chop the bacon. Add to a frying pan a medium-low heat to crisp up while you wash, trim and finely slice the leeks.
2. Add the leeks into the pan with one tablespoon of oil, and cook for 15 minutes. Remove from the heat and leave to cool.
3. For the stew, chop both onions and celery and add to a large oven-proof dish on a medium heat with two tablespoons of oil (or even better, use turkey dripping to intensify the flavours).
4. Add the herb sprigs and bay, and cook for 15 minutes. Stir in the mustard and flour for two minutes, then add in the stock to make a thick sauce.
5. Crumble in the leftover stuffing and meat and turn the heat off. Remove the herb sprigs and bay leaves, taste and season.
6. Preheat the oven to 200°C/400°F/gas mark six.
7. Place the flours in a large bowl. Dice and add the butter, then use your thumbs and forefingers to rub the butter into the flour until it resembles breadcrumbs.
8. Make a well in the middle, pour in the buttermilk, then gradually mix into the crumbs, bringing them in from the outside. Stir in the leeks and bacon, don’t overwork it – the dough needs to be light.
9. Roll out the dough onto a clean flour-dusted surface until 2cm thick, then use a cutter to stamp out as many round dumplings as you can, re-rolling and using up any offcuts – you should get at least 12 from this amount.
10. Brush the dumplings with beaten egg, then sit them on top of the stew.
11. Bake for 25 to 30 minutes, or until the dumplings are risen and golden and the stew is blipping and bubbling away nicely. Serve with steamed green vegetables.
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