The idea of abundance and generosity sounds great when you're preparing holiday meals. After all, it's just as easy to cook a big turkey as a small one, and you don't want your guests to leave the table without feeling totally stuffed (unfortunately, that's a feeling that will fade within hours). But when you're faced with the leftovers this Thursday, don't feel you're relegated to a never-ending round of turkey sandwiches. Provided you haven't overcooked the bird, there are lots of ways to use the leftovers.
My favourite part of the leftover bird is the carcass because it has so much flavour, and turkey congee is a classic preparation for many Chinese living abroad. Remove the meat from the carcass and set aside for other uses. Chop the carcass into a few large pieces and place in a large pot with 3.5 litres of water. Bring to the boil, lower heat and skim off all the scum that rises to the surface. Add one-and-a-half cups of rice, a couple slices of peeled ginger, salt and pepper, and cook over low heat for about three hours, or until thick. Use tongs to remove the bones. Shred some of the meat and stir into the congee. Taste and add more salt if necessary, then serve with bowls of condiments: minced spring onions, fresh coriander leaves, shredded preserved Sichuan vegetable (cha choi), fried garlic (also drizzle in some of the oil used to fry the garlic), finely shredded ginger and fried, lightly salted peanuts.
Turkey hash is another good preparation that uses up leftover roast potatoes. Because turkey is a mild meat, it tastes better with a little cayenne or chilli pepper. Heat oil in a large, shallow pan, add diced onion and sliced garlic and cook until tender. Cut the turkey and roasted potatoes into cubes (if you don't have leftover potatoes, boil some potatoes until tender but firm). Add them to the pan and sprinkle in cayenne or chilli pepper, salt and freshly ground black pepper. Cook, stirring often, until ingredients are hot, then turn heat to medium-high. Press the hash down in the pan and cook without stirring to form a nice crust on the bottom. Turn over gently with a spatula to get a crust on both sides. Fry eggs 'over easy' - enough for one or two per person - and serve on top of the hash.
Turkey burritos are easy. Cook a diced onion in oil until tender then add shredded turkey meat, chopped fresh tomatoes, sliced garlic, minced fresh chilli to taste and salt and pepper. Cook until the meat has absorbed most of the tomato juice - it shouldn't be very dry. Make a salsa with diced tomatoes, minced garlic, shallots and chilli, chopped fresh coriander, lime juice and salt. Make a guacamole by mashing a ripe avocado and mixing in some of the salsa. Heat flour tortillas over the open flame of your gas burner. Roll the tortillas around the turkey filling and add salsa and guacamole.
