Turkey Top Tip
Wondering what you’ll do with your leftover turkey this year? Try our twist with these individual bakes. Simple, tasty and quick to make, you’ll be enjoying your Christmas dinner for days to come.
Serves 4
Ingredients
250g (approx.) cooked turkey, leg or breast meat, shredded
400g (approx.) cooked roasted vegetables, cut into bite sized pieces
250g pack ready to heat quinoa
250g pack ready to heat lentils
handful parsley, roughly chopped
75g feta, crumbled
Juice 1 large orange
2tbsp extra virgin olive oil
2tsp harissa paste
Method
Heat oven to Mark 5/190C/170C fan. Tear 4x 30cm sheets of Bacofoil Non-Stick Foil.
In a mixing bowl, toss turkey, vegetables, quinoa, lentils and parsley. Divide evenly between the 4 sheets of Bacofoil. Scatter each with the feta.
In a small bowl, mix together orange juice, oil and harissa, season with salt and pepper. Drizzle a quarter of the mixture over each parcel, then scrunch up the Bacofoil to form a neat parcel. Place on a baking tray and cook for 20-25 mins, or until piping hot.
***Parcels can be made up to a day in advance, adding the harissa drizzle just before cooking. They can also be frozen for up to 2 weeks, adding an extra 10-15 mins cooking time.
Ensure food is piping hot before eating. Turkey should be cooled as quickly as possible once cooked. Carve fully once you’ve finished your Christmas dinner, and leave to cool on a clean tray until cooled, then wrap and chill until ready to use.
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