Traditional turkey gets unconventional makeover from chef Rachel Green

The Traditional Farmfresh Turkey Association (TFTA) has been working with award-winning chef Rachel Green to develop non-traditional turkey recipes out of leftover dishes. 

With Christmas fast approaching, it won’t be long until we pack up our barbecues and start pondering what meat we’ll be serving during the festive season.

Alternative recipes to the traditional turkey dishes that have been developed include roast turkey crown with Parma ham, sausage, almond, and fig loaf. More uncommon recipes include turkey strudel with wild mushrooms and chestnuts, turkey and creamy stilton pies and turkey lasagne with butternut squash and spinach, among others.

All of the turkeys are produced by TFTA members and are supported by the Golden Quality Assurance Guarantee.

Known as Golden Turkeys, these birds are raised on local feed and grown to full maturity, dry-plucked – usually by hand – and left to hang like a game bird for at least seven days.

Keeping with the home-grown image they represent, these turkeys are exclusively marketed through farms shops and quality butchers, aimed specifically at the Christmas market.

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