Having so much left over turkey, after thanksgiving can be overwhelming. Here is a recipe to help You get rid of some that tasty left over turkey and still keep Your families appetite full filled. It’s a simple turkey recipe to make and it has, fresh vegetables and a little pork sausage to get the juices flowing.

Ingredients

• 4oz dried kidney beans (soaked overnight and drained)
• 1oz butter
• 2 herb & pork sausages
• 1lb turkey meat
• 3 leeks (sliced)
• 2 carrots (finely chopped)
• 14oz canned plum tomatoes (chopped)
• 3 teaspoons tomato puree
• 1 bouquet garni
• 14fl oz chicken stock
• salt and freshly ground black pepper

Preparation

First cook the beans in boiling water for 40 minutes, then drain well. Meanwhile, heat the butter in a flameproof casserole dish, then cook the sausages, until browned and the fat runs. Remove and drain on kitchen paper. Then stir the turkey into the casserole dish and cook, until lightly browned all over, then transfer to a bowl using a slotted spoon.

Stir the leeks and carrots into the casserole dish and brown lightly. Add the tomatoes and tomato puree, and simmer gently for about five minutes. Next chop the sausages and return to the casserole dish with the beans, turkey, bouquet garni, stock and seasoning. Cover and cook gently for about one and a quarter hours, until the beans are tender and there is very little liquid left. Serve hot for lunch or dinner and enjoy.

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• Lamb Hot Pot
• Couscous Salad
• Cottage Cheese Flan