Leftover turkey

Paul Kelly’s Turkey Croque Madame


AuthorEmma JonesCategory, DifficultyBeginner

Yields3 Servings
Total Time10 mins

The best bit about Christmas dinner is the turkey, and more specifically, the leftover turkey and eating it for DAYS afterwards in all manner of ways. This recipe comes to you from turkey expert Paul Kelly and his amazing, luxury British KellyBronze turkeys, and this is a way of using leftovers that really steals the show.

You'll notice that each sandwich is raaaather high in calories, but hey, it's Christmas, and the 69g of protein here will fill you up nicely and give you all the energy needed for another game of Monopoly. 

Nutrition Facts

Serving Size 1

Servings 3


Amount Per Serving
Calories 1177
% Daily Value *
Total Fat 38g59%
Total Carbohydrate 140g47%
Dietary Fiber 3g12%
Protein 69g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 2 sprigs of thyme
 3 eggs
 10 g unsalted butter
 100 ml whole milk
 2 tbsp Dijon mustard
 6 slices of white bread
 100 g Wensleydale cheese (with cranberry)
 100 g Gruyere cheese
 1 jar KellyBronze hot cranberry jelly (or cranberry sauce)
 400 g leftover KellyBronze cooked turkey
1

Preheat the oven to 180 degrees

For the béchamel sauce
2

Add the butter and thyme leaves to a saucepan on a low heat. When the butter has melted, stir in the flour and leave to cook for two minutes. Then add the milk and whisk until smooth (no lumps!) Increase the heat and leave to simmer for a few minutes until the sauce has thickened.

3

Remove pan from the heat and add the mustard and Wensleydale cheese. Return back to the heat for 30 seconds until cheese has melted.

For the sandwich
4

Slice the bread into six 1.5cm thick slices. Spread the cranberry sauce onto three slices, then add the béchamel sauce and grate on some Gruyere cheese. Add the turkey, some more Gruyere and then sandwich together with the remaining slices.

5

On the top of the sandwich, add a little more béchamel, a sprinkle of Gruyere and bake in the oven until the cheese has melted and is golden brown in colour.

6

While the sandwiches are in the oven, grab a frying pan, add a knob of butter and fry three eggs until the whites are cooked but the yolks are still runny.

7

Remove the sandwiches from the oven when golden brown, and place one egg on top of each.

8

Eat and enjoy!

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Ingredients

 2 sprigs of thyme
 3 eggs
 10 g unsalted butter
 100 ml whole milk
 2 tbsp Dijon mustard
 6 slices of white bread
 100 g Wensleydale cheese (with cranberry)
 100 g Gruyere cheese
 1 jar KellyBronze hot cranberry jelly (or cranberry sauce)
 400 g leftover KellyBronze cooked turkey

Directions

1

Preheat the oven to 180 degrees

For the béchamel sauce
2

Add the butter and thyme leaves to a saucepan on a low heat. When the butter has melted, stir in the flour and leave to cook for two minutes. Then add the milk and whisk until smooth (no lumps!) Increase the heat and leave to simmer for a few minutes until the sauce has thickened.

3

Remove pan from the heat and add the mustard and Wensleydale cheese. Return back to the heat for 30 seconds until cheese has melted.

For the sandwich
4

Slice the bread into six 1.5cm thick slices. Spread the cranberry sauce onto three slices, then add the béchamel sauce and grate on some Gruyere cheese. Add the turkey, some more Gruyere and then sandwich together with the remaining slices.

5

On the top of the sandwich, add a little more béchamel, a sprinkle of Gruyere and bake in the oven until the cheese has melted and is golden brown in colour.

6

While the sandwiches are in the oven, grab a frying pan, add a knob of butter and fry three eggs until the whites are cooked but the yolks are still runny.

7

Remove the sandwiches from the oven when golden brown, and place one egg on top of each.

8

Eat and enjoy!

Paul Kelly’s Turkey Croque Madame

Emma Jones
jones@manvfat.com

MAN v FAT editor, writer, Pepsi Max addict.

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