Any leftover Turkey meat, chopped into bite-sized pieces
Any leftover stuffing mix, chopped into bite-sized pieces
And anything else you want to use up
50g butter
Oil for frying
Seasoning
For the dressing:
1 tbsp smooth cranberry sauce, plus some extra for drizzling
1 tbsp water
1 tsp red wine vinegar
50-100ml vegetable oil
Seasoning
Method
In a pan on a medium heat add a splash of oil and a 1/4 of your butter. When the butter is foaming add the chestnuts and cook until golden and just before removing them from the pan add the sage leaves until they are crispy and then transfer everything on to a plate and leave until later.
In that same pan on a medium heat add some more oil if you need it then add the sprouts in, cut side down and season.
After a couple of minutes add the leeks into the pan on the flat side too.
Add in the reaming butter and leave everything to brown nicely. Season well.
Flip over your greens and cook on the other side.
Once golden in both sides leave them in the pan but turn the heat off.
In a food processor or using a hand blender add the cranberry sauce and water and blitz together.
Then blitz in the vinegar and slowly start to pour in the oil until the texture is velvety, season to taste.
In a mixing bowl add the Florette ‘Merry’ crispy salad leaves, your leftover Turkey, stuffing, 3/4’s of the chestnuts and 3/4’s of your sprouts and leeks.
Season and drizzle over some of you dressing, make sure to toss the salad well.
Serve into salad bowls and sprinkle over the reaming chestnuts, leeks, sprouts and sage leaves. Then drizzle on some more cranberry sauce for good measure.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
