We all love a cold turkey sandwich on Boxing Day, but why not liven things up this year with an exciting twist on your Christmas leftovers?
Wing Yip, the UK’s largest Oriental Supermarket, has created these yuletide dishes that will help you up your leftover game this year.
Not turkey’d out yet? Turn up the heat this Christmas with this delicious Kung Po Turkey with Oriental Stuffing recipe. Think rich and warming textures paired perfectly with hearty stuffing and seasonal veg for a celebratory dish you are bound to remember.
With unused turkey typically thrown away, it’s time to get creative in the kitchen. Try this Bibimbap with Leftover Turkey and up your Boxing Day sandwich game forever. Packed full of Christmassy goodness, with a Vietnamese twist, this sandwich just explodes with flavour.
If you’re completely full up from the main event, why not make your leftover turkey into a delicious snack? Indonesian Turkey Satay combines a takeaway favourite with festive vibes to create the ultimate mid-afternoon treat! Be sure to pair this with peanut dipping sauce (and thank us later!).
Find everything you need for a flavourful Christmas at your nearest Wing Yip Store this season. Visit us in Manchester, Birmingham, Cricklewood or Croydon.
Kung Po Turkey with Oriental Stuffing
Serves 6
Stuffing ingredients
- 2tbsp peanut oil
- 85g Chinese sausage or chorizo (finely sliced)
- 28g dried sliced mushrooms (soaked and chopped)
- 1tbsp Wing Yip Light Soy Sauce
- 1tbsp Wing Yip Oyster Sauce
- 1tsp ginger juice (from grated fresh ginger)
- 2tbsp black rice vinegar
- 228g jasmine rice, washed and drained
- 170ml vegetable stock
Turkey ingredients
- 1 turkey
- 1 cocktail stick
- 1-2tsp five spice powder
- Salt for seasoning
- 6-8 star anise
- 2-3 cinnamon sticks
- 185ml jar Wing Yip Kung Po Sauce
Method
- Heat the peanut oil in a wok and fry the sausage and mushrooms. Lightly season with Light Soy, Oyster Sauce, ginger juice and black vinegar, then remove from heat.
- Add the rice and stir-fry for 2 minutes.
- Remove the rice mixture and place in a pot. Add the vegetable stock. Cook on a medium-high heat initially and, when holes appear in the rice, turn the heat down to the lowest setting, cover and allow to continue cooking in its own steam for approximately 10 minutes.
- When rice mixture is cooked, allow to cool and then stuff the neck of the turkey, pressing firmly into place. Secure the neck flap with a cocktail stick.
- Rub body of the turkey with five spice powder and season the skin with salt. Place star anise and cinnamon inside the cavity and cook to instruction on packaging.
- 30 minutes before the turkey is ready, remove and using a pastry brush baste in a thick layer of Wing Yip Kung Po Sauce.
- Continue cooking and once cooked, remove from oven and serve.
Bibimbap – Leftover Turkey
Serves 2
Ingredients
- 400g cooked rice or 200g uncooked rice
- 80g brussels sprouts – finely shredded
- 100g courgette – finely shredded
- 100g carrots – finely shredded
- 200g leftover turkey meat
- 2 tbsp Wing Yip Light Soy Sauce
- 1 tsp garlic – minced
- 1 tsp Wing Yip Sesame Oil
- 2 tbsp vegetable oil
- 2 eggs
- 2 tsp Korean hot pepper paste (gochujang)
- 1 tsp black sesame seeds
Method
- Cook the rice and keep warm in a rice cooker.
- Sauté the brussels sprouts, courgette, and carrots individually and keep separate.
- Mix the leftover turkey meat with the soy sauce, garlic and sesame oil and gently fry in 1 tbsp vegetable oil until piping hot.
- Fry the two eggs in the remaining 1 tbsp of vegetable oil, keeping them separate in the pan.
- To assemble, fill each bowl with rice and place the toppings separately on the rice, with 1 tsp of the hot pepper paste on each bowl and then the egg on top. Garnish with a sprinkle of black sesame seeds.
Serving suggestions: If you don’t like the idea of mixing the hot pepper paste in at the end, add to the leftover turkey meat and cook out when it’s fried.
Indonesian Turkey Satay
Makes 10 satay, serves 2-4
Ingredients
Satay
- 800g turkey breast steaks, cut into long strips approximately 2cm wide
- 1 tsp garlic granules
- ½ tsp paprika
- ½ tsp ground white pepper
- 2 tsp ground coriander seeds
- 1 tsp ground cumin
- 1 tbsp vegetable oil
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 4 tbsp ketjap manis
- 10 x 10” wooden skewers
Peanut Dipping Sauce
- ½ tsp vegetable oil
- 1 clove garlic, minced
- 1 large or 2 small shallots, finely diced/minced
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 130g crunchy peanut butter
- 1 tbsp ketjap manis
- 1 lime, cut into wedges (to serve)
Method
- Put all satay ingredients, except for the skewers, into a sealable sandwich bag and leave to marinade for at least 2 hours, or ideally overnight in the fridge.
- Soak the wooden skewers in cold water for one hour before using. Once the meat has been marinated thread 1-2 strips onto each skewer by weaving the strips over and under the skewer like an accordion keeping the meat nice and compact.
- Once all the turkey strips have been even distributed between the skewers, pour any remaining marinade into a small saucepan and place over a low heat.
- You can cook the satay on a grill pan or on the BBQ. If using a grill pan, place this over a high heat and leave for a few minutes to ensure the pan is really hot. If using the BBQ, make sure that it has had ample time to heat up. Once the grill pan or BBQ is hot, careful place the satay onto the grill and cook for 2-3 minutes on each side. Try not to lift them too quickly as they will stick to the grill and you won’t end up with the nice grill lines. Before turning the satay, brush with some of the leftover marinade that you have heated in the small pan. Brush the satay again once you have turned them over.
- Whilst the satay is cooking you can make the dipping sauce. Heat the vegetable oil in a saucepan over a medium heat and add the garlic and shallot. Gently fry for 2-3 minutes until translucent but not browned. Add the dry spices to the pan and cook for 1 minute until fragrant. Add the remaining sauce ingredients to the sauce and mix well. Cook for a further 2-3 minutes until the sauce has come together and is hot.
- Serve the skewers and sauce straight away with the lime wedges, which can be squeezed over just before eating.
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