General
Matt Preston’s ultimate guide to Christmas leftovers
THE TURKEY
It is a common Christmas curse that those who have a turkey lunch invariably order too big a bird. This means double trouble – not just because of the leftovers, but also because the leftover meat has a tendency to dry out. To counteract that, either use your roast meat leftovers with something creamy like avocado or a white sauce, or shred the meat and crisp it up, making a virtue of that dryness.
If you take the creamy route and like things a little retro, make a turkey mornay with loads of toasted corn kernels on rice, or pop cubed turkey into a white sauce with mushrooms and thyme to fill vol-au-vent cases.
Given the summer temperatures, the turkey can also be disguised in a Waldorf salad with diced celery, halved…
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