A few alternatives to ubiquitous turkey curry or salad.
Potted: A great little starter. Soften finely-diced shallots with garlic and thyme leaves in a little duck fat. Mix into lots of shredded cooked meat. Pack into ramekins and cover completely with a thin layer of duck fat. Refrigerate to set and eat with warm toast.
Risotto: Strip off the remaining meat and chop up. Use the bones to make a good stock with onions, celery, leek and carrots and a fresh bouquet garni. Use to make up a classic risotto rice recipe with roasted squash, leeks, smoked bacon or whatever you fancy and the cooked meat warmed through at the end.
Gnocchi: A simple pasta sauté of red onions, chorizo, green beans or courgette and finished with baby spinach and the cooked meat before serving.
Surprisingly poultry meat shredded-up instead of the classic beef mince makes a great alternative. For a piquant gilded top, use a root mash, sprinkle with Suffolk cheese and grill.
Suffolk Pasty: A feuilletée turnover of puff pastry is a great weekday supper, adding the remnants of your bird to a creamy reduction of stock and white wine, with mushrooms, local smoked ham and shallots.
Cassoulet: The perfect recipe to use up cooked poultry with good butchers’ sausages, smoked Suffolk streaky bacon and Hodmedod’s local tinned beans.