Christmas Eve dinner: discover 3 perfect recipes to take advantage of turkey the next day

After a delicious Christmas Eve dinner, many homes continue to eat turkey for up to three days. Perhaps many will complain about the situation, but in Advantage We believe that with the right recipe, this bountiful bird can be harnessed and enjoyed even more. For this reason, we present three options to enjoy: from the classic turkey sandwich with a different touch to an unmissable aguadito, also going through a perfect salpicón for these hot days.

turkey sandwich

Ingredients

• 1 tz. Mayonnaise
• 1/2 tbsp. mustard
• 1/2 kg. cooked and minced turkey meat
• 1 tz. purple cabbage in thin strips
• 1/2 red onion in thin strips
• 1/2 tz. grated carrot
• 1/2 tz. coriander leaves
• 1/2 tsp. ají limo deveined and seeded, finely chopped
• 1 tsp. balsamic vinegar
• 1 tsp. vegetable oil
• 4 medium ciabatta breads
• salt and pepper

Preparation

Put the mayonnaise and mustard in a bowl. Add the turkey meat, mix and reserve. Run the cabbage under hot water for 30 seconds. Drain and put in a bowl along with the onion, carrot, cilantro and ají limo. Mix and season with the vinegar, oil, salt and pepper. Fill the buns with the turkey mixture and serve with the onion sauce.

turkey salami

Ingredients

• 5 slices of smoked bacon
• 3 tbsp. red vinegar
• 1 tsp. dijon mustard
• 2 tbsp. olive oil
• 1/2 criolla lettuce in thin strips
• 2 medium boiled white potatoes, cubed
• 2 boiled and shelled corn
• 1 tz. boiled peas
• 2 tz. cooked turkey meat, cubed
• 1 avocado in cubes
• 2 tomatoes with skin and seeds, cubed
• 3/4 tz. cubed fresh cheese
• 600 g spinach in thin strips

Preparation

Brown the bacon in a skillet over medium heat for three to five minutes, until crisp. Put on absorbent paper to remove excess fat. Let cool, cut into pieces and reserve. In a bowl, mix the vinegar, mustard, salt and pepper and, continuing to beat with a fork, add the olive oil in a thread until the vinaigrette thickens. In another bowl, put the lettuce, potato, corn, peas, turkey, avocado, tomato, cheese and spinach. Pour the vinaigrette, mix and serve on a platter. Spread the bacon on top.

Aguadito turkey with chili sauce

Ingredients

• carcass of 1 turkey
• 1 tz. vegetable oil
• 1 chopped red onion
• 1 tbsp. minced garlic
• 4 tbsp. ground yellow chili
• 2 roasted red bell peppers, crushed
• 4 tz. ground coriander
• 1 tz. cooked rice from the day before
• 2 shelled corn
• 2 tz. peas
• 4 yellow potatoes without skin
• 1 ají limo pepper without veins or seeds, in pieces
• 30 yellow peppers
• 4 tbsp. minced mint
• 4 passion fruits
• 3 tbsp. sugar
• 2 tbsp. White vinegar
• salt, cumin and pepper

Preparation

Trim the meat from the turkey carcass, discarding the skin and reserving the bones. Cut the meat into even pieces and reserve. Put the bones in a pot with four liters of water and salt. Bring to medium heat and boil until reduced to three liters. Remove, strain and reserve the broth. Heat half the oil in a skillet over medium heat and brown the onion and garlic for about eight minutes. Add the ground yellow pepper, bell pepper, and cilantro. Season with cumin, salt, and pepper, and cook for an additional seven minutes. Add the rice, corn and peas, and cook for two minutes. Add broth, bring to a boil, add potatoes and cook for 20 minutes, until just before rice and potatoes burst. Remove from the heat, add the ají limo and the reserved turkey meat, and mix. Reserve the water.

For the tartare with chili puree, put seven yellow chili peppers over the heat and turn until the skin turns black. Remove, let cool and peel under running water. Remove veins and veins, and mince. book. Remove the veins and seeds from the yellow peppers and bring them to a boil twice, changing the water each time. Drain and blend them with five tablespoons of oil. Mix with the minced chili and season with salt and pepper. Add the mint and mix again.

For the passion fruit sauce, remove the veins and seeds from the remaining chili peppers, wash them and put them in a pot over high heat with a liter and a half of water. Let cook for 10 minutes after it boils. Drain and reserve. Put the passion fruit pulp in a strainer and press to extract the juice. In a frying pan over medium heat, melt the sugar, add a third of a cup of the passion fruit extract together with the vinegar and let it reduce for 15 to 20 minutes, until you get a syrup. Blend the syrup with the chili peppers, the remaining oil and salt. Rectify the seasoning and serve with the aguadito.