It's the morning after the night before, so to speak, with plenty of leftover turkey to boot.
For those sick of eating it already, but not wanting to waste it, Chef Edward Hayden has the solution.
He told Late Breakfast how to make the most of your leftovers.
"The key is people must decide first what do you want to do with it," he said.
Chef Edward Hayden. Picture by: Facebook/ChefEdwardHayden"There is the traditional turkey curry route that you can go down.
"I sometimes think it's hard to transition from that very traditional roast.
"So what I'm going to do today with mine is I'm going to make a turkey à la king.
"The key to that is to make a really, really nice sauce; and the type of sauce that you're looking to make is a velouté sauce".
How do you do that?
You need:
- 25g of butter melted in a pan
- Add 25g of plain flour
- Add a pint of chicken or vegetable stock
- Add a few tablespoons of cream (pouring or whipped cream)
- A splash of white wine
"Separately to that, I would sauté up some onions and mushrooms gently without colour," he said.
"You could add a few peppers or other bits and pieces that you might have in the fridge.
"Peppers and mushrooms and onions would be lovely.
A turkey à la king. Picture by: Gary Woods / Alamy Stock Photo"Pour that into the sauce and then chop up your turkey into nice, good size cubes.
"Just reheat that gently - you don't want to be stewing the life out of it, because all the turkey will get bitty and broken up.
"The secret is to make the sauce, then add in the vegetables, and then put in the cubes of turkey - and you're just letting that warm through.
"Serve that with braised rice," he added.
