Devil of Turkey

Name: Devil of Turkey
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 300 ml/ ½ pt turkey or chicken stock; 900 g/ 2 lb leftover turkey meat, cut into bite-sized chunks; 1 tsp cayenne pepper; 300 ml/ ½ pt double cream; 1 tbsp Dijon mustard; ½ tsp ground black pepper; 1 tbsp Worcestershire sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Another option with leftover turkey is to make a devil, a very spicy Victorian treatment. This is good with plain boiled rice. Cooked turkey can also be curried, of course, though as here add the meat to the sauce only for a few minutes towards the end of cooking to warm it through or it will go tough.

Ingredients

900 g/ 2 lb leftover turkey meat, cut into bite-sized chunks
300 ml/

Europe
United Kingdom
Main course
Gluten-free
Spicy

Method

Put the turkey pieces in a pan with the stock and heat through gently over a low heat. Transfer to a warmed ovenproof serving dish and keep warm.

Preheat a hot grill. Whip the cream to soft peaks, then fold in the mustard, cayenne pepper, black pepper and Worcestershire sauce. Spoon this over the turkey and put under the hot grill until the surface bubbles and browns.