Pauls Quality Butchers
Turkey Stock & Festive Side Dish Recipe
This is one of the great free menus from our booklet which comes with the Nov/Dec issue of Core Magazine.
Turkey is perfect for my family at Christmas and as many of you know, I have five kids (three boys and two beautiful girls). All families come in all shapes and sizes, therefore in addittion to our whole turkeys, we also offer an enviable selection of the finest quality turkey crowns & turkey breast roasts for smaller households. As a guide we would recommend the following, however individual choice will depend upon appetite, age group and the leftovers required for boxing day.
| WHOLE TURKEY | TURKEY CROWN (bone in) | TURKEY BREAST ROAST |
| (500g per person) | (300g per person) | (250kg per person) |
Stock Ingredients
- Turkey Giblets
- 1 stick of celery cut into chunks
- 1 Onion peeled and quartered
- 1 Carrot, peeled and halved
- 1 Bay leaf
- Rosemary (supplied with your turkey)
- 6 Peppercorns & salt
Method
- Place all ingredients in a saucepan, cover with water & bring to the boil.
- Simmer for 2 hours, then strain. Cool & store in the fridge overnight.
Side dish recipe
I picked this recipe up when we won the ‘Butcher shop of the Year' award down at Claridge's. It
enables us to use all of the brown meat of the turkey i.e. the parts that we have a tendency to
discard or promise ourselves we‘ll make a curry with but never do!
They had used Guinea Fowl so I thought why not try it with turkey.
Method
- Roast your whole turkey as normal.
- strip all brown meat off (legs, wings and carcass) making sure you remove all bones.
- Finely shred all meat and place in large saucepan. Cover meat with stock made night before and reduce to intensify favour. the consistency should be nice and thick not overly runny. What we're looking for is the meat resting in it's lovely juices. so if it's still too
- runny reduce further or add a little thickener.
- empty mixture into casserole dish.
- Cover with lovely buttered mashed potato (piped if you have time).
- Place in a pre-heated oven at 180°C for 20 mins.
Serve as a side dish, it's the perfect accompaniment for the beautiful white breast.
I would like your feedback from this recipe as it was a big hit in my household last year! Give me your feedback here.
