So just what do you do with all that leftover turkey and stuffing? Celebrity chef Phil Vickery has the answer 35 mins 6-8 Easy Ingredients 100g leftover cooked British turkey, finely chopped 4 tbsp olive oil 2 small onions peeled and finely chopped 350g Arborio risotto rice 100g leftover stuffing, finely chopped 1 glass white wine 750-800mls boiling turkey or chicken stock Salt & pepper for seasoning Method Place the oil into a pan and heat, then add the onion and cook for 5 minutes to soften slightly Add the rice and stuffing and stir. Then add the wine and cook until evaporated or absorbed into the rice and stuffing Gradually add the boiling stock, stirring all the time, until the rice is just cooked and nice and thick Remove from the stove, add the turkey, salt and pepper, mix well, then refrigerate Once chilled mould small amounts into the size of a large marble. Roll each one in flour, beaten egg then the breadcrumbs, and then chill again Deep fry in oil with a temp of 175°C, in small batches and serve warm www.britishturkey.co.uk About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments
