How to cook leftover turkey, by Giorgio Locatelli

Time Out Dubai gets Giorgio Locatelli to answer an important Christmas question: how to cook leftover turkey? Here's a celebrity chef recipe for meatballs


50g stale country-style bread
2 tablespoons milk
300g cooked turkey, minced or very finely chopped
200g boiled potatoes, mashed
50g Parmesan cheese,
freshly grated
2 small eggs
1 garlic clove, crushed
25g parsley chopped
grated zest of 1 lemon
100g breadcrumbs
100ml sunflower oil
Sea salt and ground black pepper
For the sauce:
200ml olive oil
2 juniper berries
2 bay leaves
2 white onions, thinly sliced
100ml white vinegar
50g sultanas, soaked in warm water for ten minutes, then drain

Cut off the crusts and soak the bread in the milk. Put the minced turkey in a bowl with the potatoes and mix well with a wooden spoon. Add the Parmesan, eggs, garlic, parsley, lemon zest and some salt and pepper and stir well until the mixture comes together. Squeeze out the soaked bread, add to the mixture and give it a good stir. Shape into 12 small balls with your hands and flatten them so they look like mini burgers. Chill for about 30 minutes. Meanwhile, make the sauce. Put the olive oil in a pan with the juniper berries and bay leaves and heat gently so that it becomes infused with the flavours. Add the onions and cook for about 20 minutes, until very tender. Add the white wine vinegar and sultanas and cook for two minutes longer. Remove from the heat and leave to cool. Coat the meatballs in the breadcrumbs. Heat the sunflower oil in a large frying pan; add the meatballs and fry gently for about five minutes on each side, until golden and cooked through. Drain on kitchen paper and place on a baking tray. Pour the sauce over the meatballs and leave to infuse for one hour before serving.

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