Best ever Christmas leftovers sandwich
Make the most of Christmas Day leftovers in this celebratory sandwich with pickled cabbage to cut through the richness. It's the ideal lunch for Boxing Day
Turkey & ginger brothy rice
Serves 4
Easy
Prep:
Cook:
Use up that Christmas turkey carcass with this light but flavour-packed rice dish. Top with coriander leaves, crispy chilli oil and crispy onions to serve
Skip to ingredients
- 1 leftover turkey carcassplus 400g leftover roast turkey meat, shredded
- 30g ginger15g sliced into rounds, 15g grated
- 2 garlic clovesunpeeled, bashed
- large handful of corianderleaves picked and stalks reserved
- 3 spring onionsroughly chopped
- 6 whole peppercorns
- 2 tbsp dark soy sauce
- 1 tbsp light brown soft sugar
- 1 lemonjuiced
- 250-300g cooked basmati rice
To serve
- crispy chilli oil and crispy onions
Nutrition: Per serving
- kcal243
- fat2glow
- saturates1g
- carbs26g
- sugars6g
- fibre1g
- protein28g
- salt1.24g
Method
step 1
Break the turkey carcass apart, if needed, using a knife. Tip the pieces into a large saucepan and add the ginger rounds, garlic, coriander stalks, spring onions and peppercorns. Cover with 800ml water and bring to a simmer over a medium heat. Once simmering, skim away and discard any scum that rises to the surface. Simmer for 45 mins-1 hr until fragrant and the flavours have combined. Strain through a large sieve set over a large bowl, then discard the contents of the sieve. Return the strained liquid to the pan.
step 2
Add the grated ginger, turkey meat, soy sauce, sugar and a splash of lemon juice. Bring back to a simmer and cook for 5 mins until the turkey meat is piping hot. Season to taste with pepper and a little more lemon juice, if needed.
step 3
Divide the rice between shallow bowls. Top with a few ladles of the broth, then scatter over the coriander leaves, crispy chilli oil and crispy onions to serve.
