If like me, you’re sad at the thought of the obligatory January health-kick, diet and detox nonsense then look no further, Christmas can live on… This is something I saw Jamie Oliver make recently and haven’t been able to find the recipe anywhere but after an hour or so of trawling through the thousands of Jamie programmes on 4oD, I found it. Leftover Turkey Chowder.
I wouldn’t really recommend using the same turkey from Christmas day anymore (otherwise you will have your very own type of diet for January) but why not use any of the meats you might have left over from a Sunday roast and devour on a cold, drizzly evening.
You will need –
4 rashers of smoked bacon diced into smallish pieces
About 500g of left turkey
A bowl full of left over vegetables – carrots, squash, roasties, parsnips etc
3 sliced onions
3 cloves of garlic
1 chopped red pepper
A couple of short strands of thyme (about 10 leaves)
3 teaspoons of cayenne pepper to warm things up a bit
1 teaspoon of smoked paprika
A big splash of gravy
About 1 litre of chicken stock
A handful of cheddar cheese for topping and some warm bread for dipping
Using a heavy bottomed pan, ideally a casserole pan, heat up a couple of tablespoons of oil. When the oil is warmed add the bacon and let it brown and crisp a little before adding the thyme to the pan. Follow this with the onions and garlic and the chopped red pepper.
As the onion and pepper begin to soften up add the cayenne pepper and paprika. The spices will not only add warmth to the chowder but for the time being will create a jam consistency with the onions and pepper. (This is great on bread with cheese.) Season with a generous amount of salt and pepper.
Roughly chop the various leftover vegetables and roasties and add to the pan. Follow the vegetables with the leftover turkey and some gravy if you have it. Give this a stir and add the stock to the pan. Everything should be near enough covered with the liquids so now simmer for about 10-15 minutes. After that, briefly take the pan off the heat and use a hand blender to blitz up all of the ingredients. Make the chowder as smooth as you like.
Put the pan back on the heat and add sweetcorn (either straight from the cob or, cough, out the tin, cough). Pour in the cream leaving a little to one side for fancy decoration at the end. Simmer for a further 4-5 minutes.
In keeping with the spirit of Christmas feastings, grate up some cheddar cheese for toppings and prepare some door-stop bread or crackers for dippings. If you want, save some of the crisped bacon from the beginning and top the chowder with that too.