Soner Kesgin, Executive Chef – Fairmont Quasar Istanbul
“The wonderful thing about leftovers is that they can easily be transformed into another delicious meal by using ingredients that you usually keep in your kitchen cupboard. Something as simple as adding a little flour, egg and breadcrumbs to your turkey can create a crispy turkey ball that creates the perfect focus for an entirely different meal.”
Crispy Turkey Ball with Bread-Based Pasta and Mushroom Sauce
Bread Based Pasta
250g Leftover pretzel and bread
Lemon zest (¼ of a lemon)
Fried Turkey Ball
200g Leftover pulled turkey
40g Leftover bread crumb
2g Black pepper
200g Turkey jus (stock)
70g Slice mushroom, sautéed - Salt and pepper for seasoning - Parisienne carrot
To taste Fresh thyme
Mix all of the pasta ingredients together to make a dough and leave to rest.
Roll out the pasta and cut into long julienne pieces ready to cook. When ready, boil in salted water for about 5-7 minutes.
For the turkey ball, mix the pulled turkey meat with half of the breadcrumbs, flour and egg to make ball shape dumpling and pané with the other half of the breadcrumbs, flour and egg. Chill in fridge for 10–15 minutes before deep-frying.
For the sauce, heat the pan and sauté the mushrooms before adding the turkey jus and cooking for a few minutes. Add the pasta, thyme and boiled carrots to the pan before seasoning with salt and pepper.
As all ingredients are precooked, once the turkey ball is golden in colour and crispy, it can be served. Ensure food is piping hot throughout.
To serve, place the pasta and sauce on the plate and top with the turkey ball.