Christmas Leftover Turkey Kedgeree
Serves 4
I love leftovers. I can’t think of a better way to use turkey leftovers than to make a somewhat traditional kedgeree.
Kedgeree is a traditional Scottish dish inspired by India. It consists of cooked, flaked Haddock, boiled rice, parsley, hard-boiled eggs, curry powder, and occasionally sultanas. It can be eaten hot or cold. Kedgeree was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire, Scotland. The National Trust for Scotland’s book “The Scottish Kitchen” by Christopher Trotter notes that Malcolm’s recipe and other old examples of kedgeree were developed by Scottish regiments stationed in India in the late 1700’s and early 1800’s. The recipe was then reinvented by the soldiers on their return home to Scotland. Whatever the history of the dish, it tastes fantastic, and it’s so easy to make. Plus, it’s a great way to use up any leftover turkey from Christmas or Thanksgiving.
Ingredients:
4 eggs, free range if possible
2 cups wild rice blend
4 cups low sodium vegetable or chicken stock
2 tablespoons olive oil
1 large yellow onion, peeled and sliced
2 cloves garlic, peeled and minced
3 cups leftover cooked turkey meat, roughly chopped
2 teaspoons curry powder
2 tablespoons pistachio nuts, chopped
2 tablespoons freshly chopped cilantro
How to make:
Cook the eggs in a pan of boiling water for six minutes. Six minutes will give you a runny egg yolk. If you like your egg firmer, cook for another two to three minutes. Drain and cool under running water. When cold peel off the shell and set aside.
Cook the rice according to the pack instructions. Heat the oil in a wok or large frying pan and cook the onion for five to six minutes or until golden brown in color. Add the garlic, turkey and curry powder and cook for three to four minutes. Stir the rice into the turkey meat, along with the chopped pistachio nuts and cilantro.
Cut the eggs in half and serve.