55 mins
Turkey and Squeak
Recipe by Graham
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!
Tuna-Stuffed Tomatoes 
Turkey Catcher's Pie Ingredients for Turkey and Squeak
Currently displaying quantities in US Imperial Measurements
How to Cook Turkey and Squeak
- 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.
- 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)
- 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.
- 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.
- 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.
- 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'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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