This is another recipe that helps to reduce food waste and turns the leftovers from one meal to make a completely different one.
Turkey is one of those meats that can have a tendency to be bland and dry so the addition of cream and mustard in this recipe, raises it to another level. The recipe can be used as a base for so many other dishes such as mashed potatoes, topping for a jacket potato, pasta or under a pie crust (I served this with a sprinkling of finely chopped parsley and our Pimped Up Leftover Roasties which cuts through the richness of the cream)
Enjoy – Jo x
Turkey, like chicken is packed with B vitamins, zinc (helps to fight infection and increase resistance to coughs and colds, helps to control fluctuating hormones an keep the heart healthy), sulphur and selenium.
Like all meats, it is a source of protein (but very lean) essential for growth and repair of cells. It is also a good source of tryptophan; an amino acid which is used to make serotonin (a brain chemical) which induces sleep and helps to ease stress.
Allium vegetables of all types (includes leeks, onions, shallots, and spring onions as well as garlic are truly a superfood containing vitamin C and compounds which have anti-cancer, anti-inflammatory and antibacterial properties, help to lower bad LDL cholesterol and raise good HDL cholesterol thus reducing the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).
This dish uses leftovers common after Christmas (or any time of the year) so this is great to help avoid food waste. For the uninitiated, the methane gases which are emitted when food is broken down by bacteria has a lethal effect on our environment. Excess amounts of greenhouse gases such as methane, CO2 and chlorofluorocarbons absorb infrared radiation and heat up the earth’s atmosphere, causing global warming and climate change.
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