When the feast is over for another year, but you’ve got enough turkey to feed the street, this recipe will come to your rescue! James puts a festive twist on a classic North American Reuben to make the most of your leftovers.
- Leftover meat, use anything you have leftover
For the slaw:
- Fennel (single)
- British Red Cabbage
- Bunched Carrots (350g)
- British Brussels Sprouts (300g)
For the Russian dressing:
- Tracklements Sweet Mustard Ketchup (230ml)
- Tracklements Strong Horseradish Cream (140g)
- Hot Lemon Sauce (150ml)
- Free Range Mayonnaise (248g)
- Turkey Gravy with Madeira and Sage (350g)
- Pumpernickel Loaf (600g)
- Lincolnshire Poacher Cheese, sliced
- British Mixed Petite Leaves (120g)
- Fresh Garlic and Dill Pickles (222g Drained)
- Make your slaw by grating the carrots, finely slicing the fennel and sprouts and shredding the red cabbage. Toss with 1 tbsp of cider vinegar and season with a pinch of salt.
- Make the Russian dressing by combining 1 tbsp Sweet Mustard Ketchup with 2 tsp of Hot Lemon Sauce, 1 tbsp mayo and 1 tsp horseradish sauce. Stir well and leave to one side.
- Warm the turkey gravy through and carve your leftover ham and turkey.
- Build your Reuben on sliced pumpernickel with a handful of slaw, dollop of your Russian dressing, sliced Lincolnshire Poacher, dill pickles and then the sliced turkey and smoked ham. Finish with a side portion of warm gravy for dipping into or simply pouring over this festive feast.