Today’s guest post comes courtesy of the ever-fabulous Dominic Franks who blogs at Belleau Kitchen. I regularly join in his random recipes challenge and you will find a whole host of delicious bakes and savoury makes over on his site. Here Dominic shares a glamorous recipe for leftover turkey and if you don’t have a bottle of champagne open then it’s the perfect excuse to pop the cork off another one! Chin chin!

Left-over madness by Dominic Franks of Belleau Kitchen
So, the big day is only a week away, our bellies will be full and our heads a little woozy with all the madness, oh and perhaps because we’ve maybe had one or two too many glasses of  bubbly… and as we relax into the sofa and yet another viewing of The Wizard of Oz our thoughts will turn to what the heck we do with all that left-over food. As it happens I think I look forward to left-overs the most.  One of my favourite things in the world is a turkey, stuffing and coleslaw sandwich and who can say no to a slab of bubble and squeak with a runny fried egg on top?

Here’s a little glamorous left-over idea that I love and hopefully something a little different from the usual turkey casserole…

Champagne Turkey oven-baked risotto
The last thing you want to be doing on boxing day or the day after is stand in front of a stove preparing a risotto, so this oven-baked version is quick and easy and packed with flavour, plus a little left-over Christmas bubbles should there be any!

Turkey & Champagne risotto

Ingredients
Left-over turkey –shredded
1 medium onion – finely chopped
Knob of butter
1 glass champagne
250g Arborio risotto rice
500ml good quality vegetable stock
75g frozen garden peas – cooked

Directions
Pre-heat the oven to 170°C.
Gently sauté the onion in a pan with a little butter until soft then place these into an oven-proof dish along with the shredded turkey and pop into the oven for 5 minutes to heat through.
Pour in the rice and champagne, stir together then place back in the oven again for a further 5 minutes.
Pour in the stock, stir and cover with foil then place back in the oven for 15 minutes or until all the liquid is absorbed, stir in the peas and serve.

Thank you so much Dominic for such a fab recipe. Yum Yum!

 

4 Responses to 18th december: champagne turkey risotto

  1. Dom says:

    oooh, this looks so yummy… I must make this… oh, wait a minute!… thanks so much for sharing this on your blog honey, it looks lovely x

  2. Belinda says:

    There is NEVER leftover champagne in our house!

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