Need some inspiration for livening up your Christmas leftovers? Expat Kitchen shares three different recipes to enjoy your turkey on Boxing Day and beyond.
Creamy Mushroom and Turkey Crepes
This recipe makes 12 crepes
Ingredients for crepes:
- 1 cup plain flour
- 2 cups milk
- 3 eggs
- Paper towel dipped in cooking oil
Ingredients for filling:
- 250g shredded leftover turkey
- 4 tablespoons butter
- 1 small onion, finely chopped
- 150g mushroom, thinly sliced
- 4 tablespoons plain or all-purpose flour
- ¾ to 1 cup milk
- ¾ cup chicken stock or broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs thyme, leaves only
- Sea salt and freshly ground pepper to taste
Instructions for crepes:
- Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour and whisk until well combined.
- Rub oil onto a medium, non-stick frying pan, over medium heat. Pour 2½ tablespoons batter into pan. Work quickly and swirl to cover base. Cook for two to three minutes, or until light golden. Turn over and cook for one minute. Transfer to a plate and cover to keep warm. Repeat with remaining batter.
Instructions for filling:
Tip: Try to prepare the crepes in advance so you don’t need to make everything at once. Crepes can be made and frozen up to several weeks ahead of time.
- Preheat oven grill to high, and line a large baking sheet with baking parchment.
- Heat butter in a pan until it foams; add onions, and fry until well softened (about two minutes). Stir in mushroom and cook until soft.
- Blend the flour into the mixture. Then slowly add about three-quarters of a cup of milk (you may need more or less), whisking constantly until smooth. Mix in stock, Worcestershire sauce and thyme; stir over medium-low heat until thickened (about four minutes).
- In a large bowl, stir the mushroom sauce with the turkey; season well with salt and pepper.
- Fill each crepe with three tablespoons of turkey and mushroom mixture. Fold or roll crepes and place seam-side down on prepared baking sheet.
- Place under grill (on high shelf) for one minute or until slightly charred. Serve immediately while hot.
Mini Turkey and Cranberry Pies
This recipe makes eight pies
- 250g shredded leftover turkey
- 2 tablespoons butter
- 1 onion, finely diced
- 6 teaspoons cranberry sauce
- 500g pack short-crust pastry
- Plain or all-purpose flour, for dusting
- 1 egg, beaten
- Sea salt and freshly ground pepper
- Preheat oven to 200 degrees Celsius, and grease or line muffin tins.
- Heat butter in a pan until it foams; add onions and fry until well softened. Then add shredded turkey and cranberry sauce, and season well with salt and pepper. Mix to combine and set aside to cool.
- Roll out pastry on a floured surface, just thinner than a $1 coin. For the bases, cut out 8x10cm circles using a pastry cutter, then cut 8x9cm circles for the lids; re-roll the trimmings if needed. Push the larger circles into the prepared muffin tins; divide the turkey filling between the hollows and brush the edges with a little beaten egg. Place a pastry lid on top of each and pinch the sides together to seal. Chill them in the refrigerator for 15 to 20 minutes.
- Brush the tops with a little more egg and cut small slits for steam to escape. Bake for 25 minutes until the pastry is crisp and golden. Then serve warm, or leave to cool and enjoy cold.
Tip: These compact pies are great for school lunchboxes!
Oriental Glass Noodle Salad with Turkey
Serves six to eight
- 500g shredded leftover turkey
- 200g vermicelli (glass or rice noodles)
- 20 mini calamansi limes, juiced through a sieve to catch the seeds
- 4 teaspoons brown sugar
- 4 tablespoons fish sauce
- 5 tablespoons light soy sauce
- 2 tablespoons sesame oil
- 3 garlic cloves, finely minced
- 2 large red chillies, deveined and finely julienned (matchsticks), or finely minced chilli padi (if you want the salad spicier)
- 2 sticks lemongrass (white part only), very finely chopped
- ½ teaspoon salt
- 2 kaffir lime leaves (middle vein removed), very thinly sliced
- 1 large carrot, finely julienned
- 1 small cabbage, finely shredded
- 2 sticks celery, finely julienned
- 2 spring onions, finely julienned
- 2 cups tightly packed coriander leaves and stems, roughly chopped
- Spring onion, diagonally sliced, for garnish
- Prepare noodles according to packet directions and drain; set aside to cool.
- Make dressing by combining lime juice, sugar, fish sauce, soy sauce, oil, garlic, chillies, lemongrass and salt in a small bowl; stir until sugar has dissolved, then set aside.
- In a large salad bowl, prepare the kaffir lime leaves, carrots, cabbage, celery, spring onion and coriander. Add the turkey and noodles, pour the dressing over the lot and toss to coat.
- Garnish with remaining spring onions and serve immediately.
Expat Kitchen 9 Norris Road, #02-01
6299 4221 | expat-kitchen.com
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