This is a tasty way to use leftover turkey. Remember this for next December. Trim off all the meat from your Christmas bird and freeze until your New Year’s Eve party. The cases can be made ahead of time and stored in an airtight container in the refrigerator.
Grant Allen has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
Find more delicious egg, chicken, pork, turkey and dessert recipes.
25g soft butter
12 slices multi-grain sandwich bread
TURKEY AND MUSHROOM FILLING
100g mushrooms, finely sliced
½ tsp salt
½ tsp freshly ground black pepper
2 tbsp plain flour
2 tbsp whole thyme leaves
½ cup vegetable or turkey stock (see recipe below)
½ cup cream
2 cups diced cooked SPCA Blue Tick turkey meat
12 sprigs fresh thyme for garnish
Preheat the oven to 180°C.
Butter both sides of the bread slices and remove the crusts. Press gently into a muffin tray to form ‘cases’. Bake for 10–15 minutes until golden brown.
Remove from the oven and fill with the turkey and mushroom filling, or cool and store.
For the filling, melt the butter in a saucepan over a medium heat. Add the mushrooms, salt and pepper and cook until softened. Sprinkle the flour and thyme leaves over the mushrooms and stir for a few minutes to cook the flour. Stir in the stock and cream and
cook until glossy and thickened. Fold in the turkey meat.
Spoon into the prepared cases and return to the oven. Bake for 10 minutes until the filling is bubbling.
Remove from the oven, top with thyme sprigs and serve on a platter.
Place the bones of your roast turkey in a saucepan and cover with water.
Bring to the boil and simmer gently for ½ hour — it should reduce slightly. Strain into a container and freeze to use as a stock for soups or stews.