Boxing Day Brunch ‘Kedgeree’

A delicious dish using leftover Christmas meats and rice, perfect for filling up the family after a holiday walk.

Turkey Leftovers Christmas Rice Brunch

Estimated Nutrition

Calories

788.6

kcal / serving

3154.5 kcal total

Carbs

60.5g

per serving

242.1 g total

Fat

39.1g

per serving

156.4 g total

Protein

48.6g

per serving

194.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

piece

Egg

free-range

GrainsCereals

300

Rice

long-grain or basmati, washed and drained

Liquids

700

Chicken Stock

or turkey stock

Meat

200

Turkey

cooked leftover leg meat, cut into pieces

200

Ham

cooked leftover, cut into pieces

200

Sausagemeat

cooked leftover, cut into pieces

NutsSeeds

clove

Garlic

chopped

piece

Bay Leaf

dried or fresh

pinch

Saffron

strands

0.5

tsp

Curry Powder

medium

tsp

Parsley

chopped fresh

tsp

Sage

chopped fresh

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

drizzle

Rapeseed Oil

light

Vegetables

piece

Shallot

finely chopped

piece

Leek

white part only, thinly sliced

stalk

Celery

thinly sliced

Method

Stir in the rice and cook for 1 minute.

Boil eggs for 6 minutes, then peel and quarter them.

Cover the pan and bake in the oven for 12-15 minutes.

Fry shallots, leek, celery, and garlic in oil and butter until softened.

Garnish with lemon and serve.

Preheat the oven to 200°C.

Stir herbs and eggs into the cooked rice and season.

Stir in leftover meats and return to a simmer.

Add stock, bay leaves, saffron, and curry powder and bring to a simmer.