Turkey and Christmas - every year families munch their way through a massive quantity of turkey on Christmas Day and Boxing Day, and there always seems to be more of it than we know what to do with. Finding different ways to use up this most festive of meats can be a challenge, but now we bring you a sandwich filling using up some of the leftover turkey. The nicest thing about this is that you can either use it now or freeze the cooked turkey, then defrost and make it into Coronation Turkey at a later date, e.g. for sandwiches for work or the kids, etc...
Our recipe is loosely based on the old-favourite Coronation Chicken recipe devised in 1953 for the Queen's coronation feast, but is simpler to make and exceptionally tasty! Are you ready to give it a go? Read on...
400g-450g of cooked turkey meat, cut into small-ish pieces
4 spring onions, finely sliced
150g dried cranberries (we get ours from ALDI)
Cup of cranberry juice (own brand carton juice is fine)
2 tablespoons mango chutney (we get ours from ALDI but it's widely available in most supermarkets)
4 tablespoons mayonnaise (we use Hellman's as it's mustard free but any mayo will work)
1 tablespoon of Tikka curry powder (we use Tesco's as it's the nicest we've found)
Soak the cranberries in the juice in a covered bowl overnight. Drain off the remaining juice the following day - the juice isn't needed for this recipe.
In a large bowl mix together the mayo, the chutney and the curry powder, add the turkey, the spring onions and the drained cranberries. Mix well until everything is coated with the mayo mix. Add a bit more mayo if your meat isn't completely coated. Leave to stand in a covered bowl in the fridge for a couple of hours before using to allow the curry flavour to develop.
Use for sandwich filling or with a salad. Serves 4-6 depending on portion size.