Boxing Day Turkey Baguette
From the Restaurant at Home sandwich menu.
Still stuffed with Christmas Day turkey? Loads left over and wondering what to do with it? For something slightly different, try our hot turkey baguette:
Cut the turkey into goujon-sized pieces and coat in plain flour. For a little more decadence, make our southern fried chicken coating of plain flour, salt, pepper and other herbs of your choice, such as dried parsley, basil, garlic, hot paprika and so on. Coat the turkey pieces first in the flour, then in beaten eggs and again in the flour.
Fry the turkey in a little oil for five to ten minutes, until golden brown.
Meanwhile, heat as many baguettes as you have mouths to feed in an oven. Alternatively, use part-baked baguettes.
Place the turkey pieces in an oven-proof dish, switch the oven off and place the dish containing the turkey in the oven to keep warm in the residual heat.
Slice the baguettes, drizzle a little oil over the cut sides and using the oil left over from frying the turkey, place the baguettes soft side down in the pan. Toast / fry them for two to three minutes until slightly charred.
Using other leftovers from Christmas dinner, make up an accompaniment to go into the baguettes with the turkey. This can be stuffing, bread sauce, cranberry sauce, mixed together or on their own. Alternatively, make a simple mustard mayonnaise, garlic mayo or honey and mustard mixture.
Spread whatever you’re having with the turkey onto the baguettes then add the fried goujons. If you prefer, ciabatta works just as well as baguettes but if you have neither, just thick-sliced bread is fine so long as it’s toasted.
Add salad if you wish, or cheese, then melt it under the grill.
Finally, add some immediacy and serve hot, with fries if you like.