Too much turkey? Jamie Oliver’s delicious recipes to use up those leftovers

Use the remainder of your turkey to cook up a tasty new tradition with Jamie Oliver’s recipes

Turkey stew with sweet leek & smokey bacon biscuit dumplings

WHAT YOU’LL NEED

Dumplings:

2 rashers of higher-welfare smoked streaky bacon 2 small leeks

Olive oil

125g plain flour

25g maize flour or polenta 1½ tsps baking powder ½ tsp bicarbonate of soda 30g unsalted butter (cold) 125ml buttermilk

1 large free-range egg

Stew:

3 onions

3 sticks of celery

2 sprigs of fresh rosemary

3 sprigs of fresh thyme

3 fresh bay leaves

2 tsps English mustard

2 tbsps plain flour

1.5 litres organic veg stock 150g leftover stuffing

500g leftover cooked higher-welfare turkey or chicken meat

METHOD

Start the dumplings, roughly chop the bacon and place in a large frying pan on a medium-low heat to crisp up while you wash, trim and finely slice the leeks. Stir them into the pan with one tablespoon of oil, then cook for 15 minutes, or until soft and sweet, stirring occasionally. Remove from the heat and leave to cool.

Meanwhile, for the stew, peel the onions, trim the celery, then roughly chop both and place in a large, wide casserole pan on a medium heat with 2 tablespoons of oil (or even better, use turkey dripping to intensify the flavours). Add the herb sprigs and bay, and cook for 15 minutes, or until soft but not coloured, stirring regularly. Stir in the mustard and flour for two minutes, then gradually stir in the stock to make a nice thick sauce. Crumble in the leftover stuffing and turn the heat off. Scoop out and discard the herb sprigs and bay leaves, then shred the turkey or chicken meat, stir it into your stew, taste, and season to perfection.

Preheat the oven to 200°C/400°F/gas 6. Place the flours, baking powder and bicarb in a large bowl. Dice and add the butter, then use your thumbs and forefingers to rub the butter into the flour until it resembles breadcrumbs. Make a well in the middle, pour in the buttermilk, then gradually mix into the crumbs, bringing them in from the outside. Stir in the cooled leeks and bacon until just combined, but don’t overwork it — we want the dough as light as possible.

Gently roll it out on a clean flour-dusted surface until 2cm thick, then use a 5cm fluted cutter to stamp out as many round dumplings as you can, re-rolling and using up any offcuts — you should get at least 12 from this amount.

Brush the dumplings with beaten egg, then sit them on top of the stew. Bake for 25 to 30 minutes, or until the dumplings are risen and golden and the stew is blipping and bubbling away nicely. Delicious with simple steamed greens.

Serves 6