Cooking with turkey left overs

Tuesday 26 December 2017

You've had your Christmas meal, but there's still plenty of turkey left. What to do with all the extra meat?

Express has been in search of answers and asked, one of the island's top chefs Steve Smith to share one of his top suggestions.

TURKEY, CREAM CHEESE, APPLE & CELERY, PECAN AND MIZUNA ON MULTISEED/RYE BREAD

MAKES 4 SANDWICHES

8 slices of rye/multiseed bread

10 generous slices white turkey meat

100 grams sliced/ flaked turkey leg meat

1 Granny Smith apple sliced

24 pecan nuts roughly chopped

1 stick celery finely chopped

40g mizuna (Asian plant from the mustard family)

120g cream cheese or Philadelphia

Salt and pepper

2 tbspns hazelnut vinaigrette

25g butter

METHOD

Butter all of the bread. Divide the cream cheese between 4 slices of the bread and spread evenly. Sprinkle the pecan nuts and celery over. Divide the brown turkey meat between the sandwiches and cover with sliced apple. Season with salt and pepper. Mix the mizuna with a little hazelnut dressing. Place on top of the turkey meat.  Place the white turkey meat on top, and place the remaining slice of bread on top.  Cut with a sharp serrated knife and serve. 

Steve Smith has held a Michelin star for over 15 years from the age of 24, and is currently in charge of Bohemia one of only 15 restaurants in the UK and the only restaurant in Jersey to have 5 AA rosettes and ranked as the 11th best restaurant in the whole of the UK by the Good Food Guide 2018.