MY CHRISTMAS TURKEY COCKTAIL
THIS is the perfect dish for Boxing Day night, when we all have leftover turkey. It tends to be the brown meat of the thighs, which is perfect here. Turkey tastes better the next day because – like all cold meats – the flavour improves with time, and a turkey cocktail really glamourises the leftovers. It’s a turkey salad, I suppose, but in a pretty glass, although you could make it for a crowd in a large serving bowl. The meat from half a thigh will easily serve two. From two thighs, and adapting this recipe accordingly, accordingly you’ll ge get enough meat for 8-10 starters or 4-6 main courses. For extra style, garnish with a wafer piece of crispy turkey skin.
Serves 2
● 1 rasher smoked streaky bacon
● 1 egg
● ½ a turkey thigh
● A little leftover gravy, to taste
● 2 dsp mayonnaise
● ¼ of an iceberg lettuce, finely sliced
● 1 tbsp cranberry sauce
● Finely chopped fresh parsley, to garnish
GRILL or fry the bacon until crispy, remove from pan and set aside to cool. hard-boil the egg, then cool, peel and finely dice the white (discard the yolk).
remove the skin from the turkey thigh and finely slice the meat. If you’re making the crispy skin to garnish, preheat the oven to 180c/fan 160c/gas 4. slice the skin into strips and place on a baking tray lined with baking parchment. Cover with baking parchment, then place another baking tray on top to weigh it down. Bake for 30 minutes, or until crisp. Cool.
Whisk the gravy into the mayonnaise, tasting as you go, so it’s just right for you. Cut the cooled bacon into crumbs.
Layer each serving glass with lettuce, turkey meat and cranberry sauce. spoon over the mayonnaise mixture. Garnish with the bacon, egg white and parsley. Top with the crisp turkey skin, if using.