The easiest leftover turkey recipes, according to top chefs in Singapore

Petrina Loh, chef-owner, Morsels

INGREDIENTS

Stock

• Bones and trimmings from turkey
• 2 litres of water 
• 1 brown onion 
• 1/2 carrot 

Béchamel and macaroni

• 60g butter
• 60g all-purpose flour
• 250g stock
• Grated Parmesan, Gruyère, or any cheese you like
• Salt and pepper
• 60g of macaroni

METHOD

1. Separate the turkey meat from the skin. Boil all ingredients and reduce to 1 litre of stock; strain.
2. To make the béchamel, whisk butter and flour over low heat for 2–3 minutes. Gradually pour in the stock, whisking continuously. Add in turkey trimmings.
3. Add grated Gruyère, Parmesan or any cheese you like, and stir. Season as needed with salt and pepper.
4. Boil the macaroni with salted water for 4 minutes; drain. Pour the turkey béchamel over. 

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Ashlee Malligan, head chef, Nouri and Appetite

“At the Malligans, we wholeheartedly embrace Christmas feasting, beginning our planning as early as October. We prepare an elaborate feast for family and friends, transforming each Christmas into a heartwarming celebration filled with great company and delicious food.

These turkey dumplings are a quick and delicious way to reinvent holiday leftovers, delivering a burst of flavour in every bite.”

INGREDIENTS

• 2 cups of leftover turkey, finely shredded
• Sliced spring onions
• 1 raw egg
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 heaped tbsp of your favourite Sichuan chilli paste
• Dumpling wrappers

METHOD

1. In a bowl, finely shred turkey meat and combine it with sliced spring onions, a raw egg, soy sauce, sesame oil, and Sichuan chilli paste.
2. Spoon the turkey mixture onto square dumpling wrappers, fold, and seal the edges with water, bringing the four corners together to form a square parcel.
3. Steam or pan-fry until golden and cooked through. Serve with a yoghurt sauce seasoned with salt, a generous drizzle of olive oil, and a sprinkle of sumac.

Daniele Sperindio, chef-owner, Art di Daniele Sperindio

“More often than not, I use leftover turkey as a bollito (an Italian meat stew often served with sauces like salsa verde). Back in Italy, we often serve bollito cold and it features a variety of meats, such as veal tongue or assorted boiled cuts of an animal. I’ve embraced the versatility of turkey as an alternative. 

Firstly, to make a proper use of leftover turkey, it needs to be cooked well and moist in the first place. I will then prepare a salsa verde—blending a light flavored olive oil, Italian parsley, coriander, mint and garlic. I will then soak some old bread in white wine vinegar and blend it with the salsa verde mix. As an option, a boiled egg yolk can also be dropped in. Once everything is blended, the salsa verde comes out very fragrant and acidic. We will use this to spread it on top of the leftover turkey. This should be accompanied with a piece of toasted bread to cut through the acidity, a couple of salted anchovies and perhaps some capers. 

I like preparing my leftover turkey this way because not only is it moreish and delicious, but it also minimises food waste by allowing the incorporation of other leftovers like stale bread.”

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