A taste of turkey
Ingredients:
Words by:
Rachel Green
Featured in:
January 2026
Ingredients
TURKEY, LEEK AND ROOT VEGETABLE CASSOULET
Serves 4
• 3 tbsp olive oil
• 120g diced pancetta
• 1 leek, washed and sliced into rings
• 2 garlic cloves, finely chopped
• 1 x 400g tin cannellini beans, drained and rinsed
• 1 tbsp fresh thyme leaves, or 1 tsp dried thyme
• 600ml gravy
• 200ml chicken stock
• 500g leftover cooked Golden Turkey, thickly shredded
• 400g leftover carrots and parsnips
• A large handful of fresh flatleaf parsley, roughly chopped, plus extra for serving
• 3 tbsp cranberry sauce
• Sea salt flakes and freshly ground black pepper
• 4-6 leftover stuffing balls
• Mashed potato or leftover roasties, to serve
ASIAN TURKEY, AVOCADO and CRISPY NOODLE SALAD WITH CHILLI OIL and LIME DRESSING
Serves 4
• 200g thin egg noodles, cooked
• Vegetable oil, for frying
• 220g cherry tomatoes, halved
• 4 spring onions, thinly sliced
• 1 avocado, cubed
• ¼ small red cabbage, finely shredded
• 1 large carrot, peeled and cut into small strips
• 1 red pepper, sliced
• 400g cooked Golden Turkey, cut into strips
• A small handful of coriander leaves, plus extra to serve
For the dressing:
• 75ml rice wine vinegar
• 75ml sweet chilli sauce
• 2 tbsp soy sauce
• 2cm piece fresh ginger, finely grated
• Juice of 2 limes
• 2 tbsp chilli oil
• 2 tbsp sesame oil
Words by:
Rachel Green
Featured in:
January 2026
Two festive supper recipes, perfect for sharing after Christmas celebrations.
TURKEY, LEEK AND ROOT VEGETABLE CASSOULET
Heat the olive oil in a large flameproof casserole over a medium heat and cook the pancetta for 2 minutes. Add the sliced leek and cook for a further 3 minutes until soft but not brown. Next, add the garlic and cook for a further minute. Add the beans, thyme, gravy and stock and bring to simmering point.
Stir in the turkey, carrots, parsnips, parsley and cranberry sauce, season well and bring back to a simmer.
Place the stuffing balls on top of the casserole, cover with a lid and turn down the heat. Simmer gently for 20-25 minutes. (If necessary, thicken the gravy or add a little water if too thick.)
Scatter over a little chopped parsley and serve with mashed potato or leftover roasties.
ASIAN TURKEY, AVOCADO AND CRISPY NOODLE SALAD WITH CHILLI OIL AND LIME DRESSING
Put the noodles into a bowl and roughly separate them out. Line a plate with paper towel.
Put the oil into a deep frying pan and place over a high heat. When the oil is hot enough (the oil is ready if the noodle sizzles on contact) carefully drop the noodles into the hot oil using a pair of tongs. Cook for 1-2 minutes, until the noodles are crispy and golden, transfer to the lined plate and allow to cool. When cool enough to handle, roughly break the noodles up into small pieces and leave to one side.
To make the dressing, put all the ingredients into a small bowl and whisk to combine.
Place the noodles into a bowl along with all the other salad ingredients and toss to combine. Pour over the dressing and serve immediately with the extra coriander leaves scattered over.
With thanks to Golden Turkey and Traditional Farmfresh Turkey Association www.goldenturkeys.co.uk
Recipes: rachel-green.co.uk
Photographs: michaelpowell.com
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