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55 mins
Turkey and Squeak Recipe

Turkey and Squeak

Graham

Recipe by  

Turkey and Squeak is a simple variation of Bubble & Squeak using turkey meat instead of lamb or beef. Bubble & Squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. So "Turkey & Squeak" is perfect for the days after Christmas (or Thanksgiving) when there is left-over turkey.

If you don't have left over sprouts or potato, just cook yourself some!!! And remember, you can be quite adventurous with the vegetables - almost any firm vegetables can be added such as carrots, beans, peas, leeks, cabbage... depending on what has not been eaten the day before!

      Preparation Time: 25 Minutes

      Cooking Time: 30 Minutes

Ingredients for Turkey and Squeak

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
FOR THE RED PEPPER SAUCE
2 tablespoons
olive oil
1 medium
onion
1 clove
garlic
1 lb
roasted red peppers
1 teaspoon
red wine vinegar
½ teaspoon
caster sugar (superfine or baker's sugar)
 
salt and pepper
FOR THE TURKEY SQUEAK
8 oz
cooked brussels sprouts
2¼ lb
mashed potatoes
2 oz
butter
1 medium
onion
12 oz
cooked turkey meat
 
salt and pepper
2 oz
plain flour (all-purpose flour)
 
freshly grated nutmeg
 
duck fat or goose fat (for frying)
4 large
eggs

 

How to Cook Turkey and Squeak

  1. Best to make the sauce first since it's easily reheated and anyway it will keep for up to 5 days in a fridge (or freeze for future use). Peel and chop the onion, peel and grush (mince) the garlic and drain the peppers. Heat the oil in a saucepan, add the onion and garlic and fry gently over a low heat until the onion has softened (about 10 minutes). Add the red peppers and cook for a further 5 minutes until they are heated through.
  2. Transfer everything to a food processor, add the red wine vinegar and sugar and season with sea salt and freshly ground black pepper. Blend until smooth (you can add a little water if you prefer a thinner consistency). Set to one side for use later (you can rewarm in a saucepan or microwave)
  3. For the "Squeak", shred the (cooked) Brussels sprouts and place them in a large mixing bowl along with the (cooked) mashed potato. Peel and finely dice the onion, heat the butter in a frying pan and fry the onion very gently for about 5 minutes until just soft, cool slightly and add to the mashed potato and sprouts.
  4. Chop the turkey meat into small bite-size pieces and mix well with the sprouts, potato and cooked onion and season to taste with salt and freshly ground black pepper. With a little flour on your hands, shape the mixture into 8 cakes.
  5. Place the flour onto a plate, season with salt and freshly ground black pepper and grate a little fresh nutmeg into it. Coat the cakes, and gently tap off the excess flour. Melt the duck (goose) fat in a large frying pan (skillet) and shallow fry the cakes in batches for 4-6 minutes each side, turning carefully until they are nicely golden.
  6. Drain the cooked 'cakes' on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Keep warm in the oven while you reheat the sauce and poach 4 eggs. Then serve the Turkey and Squeak with the poached eggs on top and the red pepper sauce around the plate (you can add a little rocket salad if you wish).

 
Graham GRAHAM'S HOT TIP:
Duck fat (or goose fat) is my favourite fat for shallow frying since it is actually far healthier than many other fats and contains a lot more flavour. You can, of course, use a vegetable oil if you prefer.
 
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