Ultimate leftover turkey sandwich | Jamie Oliver Christmas recipes (2024)

FAQs

Ultimate leftover turkey sandwich | Jamie Oliver Christmas recipes? ›

Lift the bread out onto a board, cut it in half horizontally and spread over the gravy mayo, making sure you go all the way to the edges. Layer up the ham, turkey, skin, stuffing, rocket, slices of cheese, and pickles. Put on the 'lid' of the sandwich, press down gently, then cut into slices and serve.

USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. Turkey can be frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.

Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.

A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well.

Season and simmer gently for 5 minutes. Tear the mushrooms and shred or slice the turkey, then add to the pan and reduce the heat to low. Simmer for another 2 to 3 minutes, then add fish sauce and lime juice to taste. The finished soup should be sour, salty and hot so add another bruised chilli or two, if needed.

Frozen Turkey

Turkeys can be kept in the freezer indefinitely. However, cook turkeys within 1 year for the best quality.

Once the turkey is thawed, you can keep it in the refrigerator for one to two additional days before cooking.

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

What is the best condiment on a turkey sandwich? ›

A little texture is often desired, along with a little acid, says Emily Wasserman, hence her predilection for leftover homemade cranberry relish. Mayonnaise is favored by the majority, however. (Both Hellmann's and Duke's have adamant fan bases.)

Kumru is a Turkish sandwich on a bun, typically with cheese, tomato, and sausage. The name of this street food translates as 'collared dove', and derives from the shape of the sandwich. The original kumru was ring-shaped and covered with sesame seeds.

I know that leftover turkey should be used up in 3 to 4 days.

It happens. One common error is letting soup boil, not simmer. With boiling, any fat rendered by the meat or bones will be churned back into the broth instead of floating to the top where it can be skimmed off. Broth that has been boiled turns cloudy and has a greasy taste and feel.

Eat turkey within three to four days of cooking. If you use the turkey in a new dish like a soup or casserole, only consume within those initial four days. Another option is freezing the cooked turkey. Turkey can last up to four more months if frozen.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Buy a fresh turkey one to two days before the day you plan to cook. If there is a 'best-by' or 'use by' date on the manufacturer's label, then you can keep fresh poultry, unopened, in the refrigerator until that date.

Use freezer-safe bags or containers and "limit air space in the package to prevent freezer burn," she says. Another option is to wrap the turkey in aluminum foil, followed by plastic wrap. "The aluminum foil helps prevent freezer burn and the plastic wrap helps retain moisture," explains Baker.