Turkey with Bacon, Peas and Cream is a traditional British recipe for a classic dish of a mix of bacon, cooked turkey, onions and peas in a cream sauce base that's served with pasta and is excellent to make use of leftover Christmas or Thanksgiving turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Turkey with Bacon, Peas and Cream.
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This is another excellent dish to make use of your leftover turkey after Christmas or Thanksgiving.
Ingredients:
3 slices of pancetta (or rashers of streaky bacon), finely diced
olive oil for frying
1 medium onion, chopped
1 garlic clove, chopped
leftover turkey, finely chopped
150g fresh or frozen peas
3 tbsp double cream
salt and freshly-ground black pepper, to taste
freshly-grated Parmesan cheese to garnish
Method:
Heat a non-stick frying pan over medium-high heat. Add the pancetta or bacon and dry fry until just crispy.
Add a little oil, if needed, then reduce the heat, add the onion and garlic and sweat down gently for about 10 minutes, or until soft but not coloured.
Add the peas and about 4 tbsp water and bring to a boil. Cook for 2 minutes, or until the pan is almost dry then add the turkey meat and cook until heated through.
Stir in the cream and season to taste with salt and black pepper. Bring to a simmer and cook until the cream has thickened slightly (the sauce should be thick enough to coat the back of a spoon).
In the meantime, cook pasta according to the packet instructions (tagliatelle or farfalle are good). Toss the pasta with the sauce then turn out into a serving dish. Garnish with grated Parmesan cheese and serve immediately.
