The bones of the turkey, with any remaining meat, as well as skin and gristly bits, can be used to make fabulous stock for great home made soup: just a thing for lunch after a walk in the snowy weather. Take off all the meat that’s good for a separate dish (cold – see above, or hot – see below) and tuck the bones in a large saucepan (a stockpot is ideal). Peel and halve a large onion, a small leek (no halving necessary), a parsnip, two carrots and two sticks of celery (no peeling necessary). Add a couple of bay leaves, about 10 peppercorns, a few springs of parsley, thyme and tarragon if you have any. Cover with hot water and slowly bring to boil, then simmer under half-cover for at least an hour. Taste after an hour, add more hot water if it’s boiling out, uncover if it needs less; if seems feeble give it another 40 minutes to an hour, then drain all the debris in a large sieve or a colander. Use the stock to make a risotto (see below) or as a soup base. Golden vegetable is good: 2 large carrots, the same amount of swede (rutabaga), 2 medium potatoes, a small piece of leek, an onion, a stick of celery, handful of fresh corn or a half-can of tinned. Add a tablespoonful of red lentils if you have any. Simmer all apart from tinned corn in the stock, until tender. Add hot water if too thick and season with salt and pepper as necessary. Give one or two pulses in a blender or a few seconds in a food processor: you don’t want a smooth cream but a coarse texture, add the corn. Sprinkle with chopped parsley and serve.
The stock, if not used for soup, will make a fabulous risotto. You need the arborio rice (Italian rice that cooks soft on the outside but stays hard inside), but if you don’t have it, just use normal long-grain, Basmati or Jasmine rice and call it Biriyani instead. You will need about 300g of Arborio rice for four people, and for that you will need 1l (about 4 cups) stock (or stock mixed with hot water, or white wine). Heat some oil in a heavy-bottomed, non-stick pan (this is the only dish for which non-stick pan is actually better than a stainless steel one), fry the rice a bit (to coat it with oil), then add the liquid and simmer on very low heat, under cover, until the rice is soft and sticky on the outside while still having a bite inside. Add the chopped up turkey and any extras you might want (boiled peas, fresh herbs, chopped and fried mushrooms), hat through and serve.
Turkey curry is now a time-honoured post-Christmas British tradition, and you can pick pretty much any chicken curry recipe out there and use your turkey leftovers as if you were using fresh chicken. However, it’s important to only add the meat at the end of the cooking, or you will end up with a very mushy sauce and no discernible meat. Recipes that work better are the ones that are richer in taste and use less on no tomatoes. Chicken Dopiaza (with fried onions) will adapt well, cook the sauce and add turkey at the same time as the fried onions.