Turkey wasn't introduced to this country until the 16th century. Before then peacocks, swans and boars were used for the Christmas feasts. The following recipe is a great favourite in my family, using the remains of the turkey.
- 1oz Butter
- 4oz Streaky Bacon, chopped
- 2 Carrots, grated
- 3 meduim Potatoes, chopped
- 6oz cooked Turkey, chopped
- 1 ½ pints good stock made from turkey bones
- 4oz frozen Peas
- 1 dessert spoon Cornflour
- ½ pint Milk
- Salt and Pepper
- Chopped Parsley (fresh or dried)
- Melt butter in a large pan and saute onion, bacon and potato for 5 minutes.
- Add the stock. Bring to the boil. Cover and simmer for 15 minutes.
- Add turkey and peas. Simmer for a further 10 minutes.
- Blend cornflour with a little of the milk and add to the rest of the 1/2 pint of milk. Stir into the hot soup.
- Bring to the boil, stirring until the soup thickens a little. Season to taste.
- Serve with a sprinkling of parsley on top.
A meal in itself with crusty rolls, this will freeze.