LoveReading Says
Christmas just isn't Christmas without the traditional turkey as centrepiece on our festive table. Since the 19th century, turkey has been a staple of Christmas dinners across the nation. And then, come Boxing Day families across the land debate what to do with the leftovers. It's a turkey curry for us, year after year on Boxing Day evening. I'm not sure why we're not more adventurous but we're not.
But this year we're hosting and I might just have a little trick up my sleeve thanks to this inventive little book. Don't Waste Your Turkey is a cracking little bundle, a real stocking filler, giving you tons of creative ideas to transform your leftovers this year.
From tips on how to best carve, joint and roast a turkey, there are lots of ideas to prevent the turkey groans this Christmas. A comforting wholesome stew to warm you up after those chilly walks to blow the cobwebs away Betwixtmas. Pies, pizzas, paellas, stroganoffs, soups and salads, there's something fresh for every family, every feel and every fraction of turkey. Don't waste your bird ever again.
Deborah Maclaren
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Don't Waste Your Turkey Synopsis
Roast turkey is perfect for festive family feasts.
But there's always too much and who hasn't had to throw away at least some of their turkey leftovers after Christmas? Putting the leftovers to good use isn't as easy as it should be - until now.This creative little book is here to inspire you with more than 40 fresh ideas for meals using every part of the bird so that you never waste any of it again. Your leftovers will be transformed in a variety of delicious ways, and you'll also get recipes for cooking different parts of the turkey so that you don't have to buy a whole bird if you're feeding a smaller crowd.
Not only will you save money and time with these simple recipes, you'll also be amazed at how tasty and versatile turkey can be, whether you're celebrating Christmas, Thanksgiving or any special occasion!
About This Edition
About Emily Gussin
Emily Gussin is a chef, food writer and stylist based in London. She started her career in the world of cake magazines before training as a chef, completing a Cordon Bleu diploma. She has been Deputy Food Editor of Waitrose Food magazine and now works for delicious. magazine where she develops recipes, commissions contributors, styles the food and creates social videos. She also heads up the sustainability content, helping readers make ethical food choices and cut down on waste. She co-runs a seasonal supper club called 10 Miles Club for which the ingredients are sourced within 10 miles of the venue.
Photo Credit: India Whiley-Morton
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