With turkey, like chicken, you can do anything you want, you can strip the meat from the bones and make a sandwich wrap, make it crispy and add it to a salad, or top a noodle soup, why not? With my leftover roast turkey, I made a vegetable stir fry, a coconut milk stew and a brioche sandwich… All quick and easy to make… See the first recipe below.
Turkey & orange stir fry
- 400g roast turkey – Leftover
- 1 red pepper – 20p
- 1 orange – leftovers
- 3 spring onions -10p
- 250g chestnut mushrooms – £1
- Dry garlic
- Chili flakes
- Black & green olives – leftovers
Total spent: £1.30
Remove the meat off the bone and cut as big or small as you wish.
Rinse and cut the mushrooms as your mood dictates. Keep separate. Slice the red pepper, remove the seeds and cut as you wish. Do the same for the spring onion.
Cut 4 large peels of orange and 3-4 slices of the peeled orange.
Measure a handful of black and green olive and rinse the vinegar off them.
The idea of this dish came out of a Cuban menu I made earlier this year. The final taste will have a very slight bitterness with a hint of orange.
Heat a large enough pan with 30g of butter, in it, fry the orange peels for 2 minutes, then add thyme and the turkey. Dry fry until the turkey starts to brown. This should take 4-5 minutes for all the pieces to start being crispy.
Add the mushrooms with chili flakes, dry garlic, salt and stir fry for 5 minutes allowing the water that came out of the mushrooms to dry out again. Now add the spring onion, pepper, olives, and orange slices. Toss stir continuously until the pepper softens.
It should take 5 minutes. Aside from the mushrooms, the red pepper is the only element in this dish that would take long to soften. Once
the hardest vegetable is soft, then the dish is ready.
Remember to remove most of the orange slices and peels to avoid the dish being more bitter than necessary.
Once it is done, remove from heat and allow to seat few minutes before serving