Tuesday, 24 December 2013

Turkey Leftovers Round 1- Crispy Fried leftovers with Spicy Guac & Gem Lettuce

If you're like me and are already a few Christmas dinners down then you might find this one useful...

Turkey Leftovers Round 1
Crispy Fried White Pepper Turkey with Extra Crunchy Stuffing, Spicy Guac & Gem Lettuce

This is a great option when you're still full from your Christmas day roast but have leftovers that you can't resist.

Cooking / Preparations Time - 15mins
Feeds 4

Ingredients - 
2 x Handfuls (8/10) Brussel Sprouts - Cut in half with outer layers pulled off
2 x Gem lettuces - Thoroughly washed with end cut off and leaves left separate 
2 x Handfulls of leftover turkey - A combination of light and dark meat works best - Sliced into rough strips
1 x Handful / Generous chunk of stuffing - Sliced into small cubes
1 x Spring Onion - Finely Sliced
1 x Handful of fresh coriander - Thoroughly washed and finely sliced
1/2 x Tsp of Smoked paprika
1/2 x Tsp of White pepper
2 x Ripe Hass avocados
1 x Limes 
Glug of Oil
Generous glug of Mexican style chilli sauce such as Cholula or chipotle tabasco 
Rock salt & black pepper

Instructions - 
Start by adding the brussels sprouts, turkey and stuffing to a pan on a medium to high heat before adding a glug of oil, 1/2 a tsp of white pepper and let cook until golden and crispy. Make sure you shake the pan enough to turn the sprouts, turkey and stuffing. All sides need to be golden and crispy before serving.

While the sprouts and meats are cooking, start by combining the avocado, 1/2 the spring onion, juice of both the limes, 1/2 a tsp of smoked paprika and good glug of the Cholula chilli and garlic sauce (I'm obsessed with it). Season with salt and pepper then give it a good mash/mix before finally add 3/4 of the chopped coriander. Taste to make sure it's spicy/seasoned well enough.

Once the guacamole, sprouts, turkey and stuffing are ready to go - Serve up by placing generous spoonfuls of the spicy guacamole onto the individual gem lettuce leaves followed by doing the same in sprouts, turkey and crispy browned stuffing. Drizzle with olive oil and garnish with spring onion, coriander and a squeeze of fresh lime. 

The best bit is that you won't be left too full to eat all the other leftovers going...this is great as a light lunch, brunch or starter.

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