Perfect in sandwiches or as part of a cold buffet on Boxing Day
Overview
Ingredients
2 tsp honey
4 tbsp mixed chutneys e.g. mango & tomato
2 tsp curry powder or paste
Small glass of white wine
300ml double cream (or half crème fraiche & half double cream)
300ml good quality mayonnaise
1kg cold cooked turkey cut into bite sized pieces
fresh parsley or paprika
Cooking Instructions
This recipe comes from the Copas family (where we source our stunning Free Range Bronze Turkeys). It’s the favourite choice of the whole family on Boxing Day and is perfect in sandwiches and as part of a cold buffet. Tom’s tip: prepare this the day before and leave to marinate overnight in the fridge for the best flavour.
1. Mix all the sauce ingredients together. Add the diced turkey to the sauce, mixing thoroughly. Stored overnight in the fridge.
2. Turn into serving dish and garnish with parsley or paprika just before serving.
