From The Straits Times    |

TURKEY BROTH
By Executive chef Matthew van der Zwan of Singapore Marriott Hotel

1 Slice and saute 2 carrots, 1 large onion, 3 stalks celery, 50g galangal, 2 star anise and 5 white peppercorns in a large pot over medium-high heat for 5min.
2 Add the chopped bones of 1 turkey and saute for another 5 min until browned.
3 Add enough water or chicken stock to cover the bones, then add 40ml fish sauce.
4 Simmer for 2 hours, skimming the surface occasionally to remove the fat scum.
5 Pass the broth through a sieve into a saucepan.
6 Bring to a boil and adjust seasoning with salt and pepper.
Tip: Serve with wonton and noodles.

LASAGNE WITH BRAISED TURKEY & PORCINI RAGOUT
By Chef Maximilian Schwaighofer, Director of Kitchen at Goodwood Park Hotel

Serves 4

INGREDIENTS
For the bechamel sauce
50g butter
100g all-purpose flour 500ml milk
A pinch of salt
Juice of 1/2 a lemon
1 bay leaf

For the turkey ragout
50ml olive oil
2 yellow onions, diced
2 tbsp chopped garlic
500g leftover roast turkey meat, diced
15g dried porcini mushrooms, soaked in warm water for 15min and drained
30g tomato paste
75ml red wine
500ml leftover turkey gravy or brown sauce*
A pinch of salt
Freshly ground black pepper, to taste
A sprinkle of fresh or dried thyme

For the lasagne
250g lasagne sheets
150g grated cheese (mozzarella, parmesan or cheddar)
*Available at supermarkets

DIRECTIONS
1 To make the bechamel sauce, melt the butter in a pot over low heat. When it’s hot, add the flour and mix well with a whisk.
2 Add the milk, bring the heat to medium, stirring constantly. Add the salt, lemon juice and bay leaf.
3 Simmer for 20min, then strain through a fine sieve and set aside.
4 To make the turkey ragout, heat the olive oil in a pot. Add the onions and garlic, and saute until they are fragrant but not brown, about 2min.
5 Add the roast turkey meat and porcini mushrooms. Saute for 5min.
6 Add the tomato paste and saute for 1min.
7 Add the red wine and cook until most of the liquid has evaporated.
8 Add the turkey gravy and simmer for 10min over low heat.
9 Season with salt, pepper and thyme. Set aside.
10 To make the lasagne, blanch the lasagne sheets in boiling water for 2min, then transfer to a bowl of ice-cold water, then carefully onto a dry tea towel.
11 Preheat oven to 180 deg C.
12 Place one lasagne sheet into a square or rectangular oven-proof dish. Top evenly with a layer of turkey ragout. Do this two more times, then spread the bechamel sauce evenly over the top.
13 Sprinkle the cheese over and bake for 10min. Place under the grill for 3min, until the top is golden brown and crisp.

TURKEY PIE
Shred the turkey meat, mix with sauteed mushrooms, cream sauce and shredded cheddar cheese, wrap in puff pastry and bake it as a turkey pie, says Andrea Sacchi, executive chef at The Fullerton Hotel and The Fullerton Bay Hotel Singapore.

BRAISED TURKEY
Braise the meat in leftover turkey gravy or brown sauce and serve with mashed potatoes, says Tony Khoo, executive chef of Marina Mandarin Singapore.

TURKEY LINGUINE WITH TOMATO CREAM
Serves 4

INGREDIENTS
200g linguine
1 tbsp vegetable oil
1 small onion, chopped
20g garlic, minced
340ml tomato puree
200g turkey meat, sliced
15g spring onions, sliced
Salt, pepper and sugar, to taste
100ml heavy cream

DIRECTIONS
1 Cook the linguine until al dente. Run under tap water to cool then set aside.
2 Heat the oil in a pan over medium heat. Add the onion and fry until fragrant, then add the garlic and fry until golden brown.
3 Lower the heat and add the pasta. Add the tomato puree, turkey and spring onions and mix well.
4 Season with salt, pepper and sugar. Stir in the cream quickly, turn off the heat and serve.