Preparation: <30 mins Cooking: 30-60 mins Serves: Makes 2 Pints Ingredients Turkey Giblets 1 bay leaf 1 sprig of thyme 4 black peppercorns ½ onion, sliced pan juices from the roast turkey 25g/1oz plain flour salt and pepper Directions Place the giblets in a saucepan and cover with 2 pints of water. Add the bay leaf, thyme, peppercorns and onion. Bring to …
Milford Farm, Peckfield, South Milford, Leeds LS25 5LJ
sales@milfordfarm.co.uk
01977 682272
MILFORD FARM
"Everyone likes the taste of a Yorkshire bird"
Preparation: 10 mins Cooking: 30 mins Serves: 4 Ingredients 1 medium green pepper, seeded and diced 25g (1 oz) butter 10ml (2 tsp) oil 100g (4 oz) mushrooms, sliced 25g (1 oz) flour 150ml (1/4 pint) stock 150ml (1/4 pint) fresh milk 350g (12 oz) cooked turkey meat, cut into bite-size pieces 150ml (5fl oz) …
Preparation: 10 mins Cooking: 5 mins Serves: 1-2 Ingredients 4 slice toastie maker 4 Slices of Bread Butter Cranberry sauce Leftover Turkey Stuffing Balls Ham or Bacon bits (optional) Sausage (optional) Blue Cheese Directions Butter the 4 slices of bread, and lay 2 slices butter side down in the toastie maker. Spread cranberry sauce on …
Preparation: 20 mins Cooking: 30 mins Serves: 4 Ingredients 45ml (3 tbsp) vegetable oil 500ml (2 cups) chopped onions 10ml (2 tsp) garlic, crushed 5cm (2 in) fresh ginger, peeled and finely chopped 1 bay leaf 1.25ml (¼ tsp) salt 1.25ml (¼ tsp) turmeric powder 450g (1lb) cooked turkey, cut into bite-sized pieces 2 green chillies, finely chopped …
Preparation: 20 mins Cooking: 25 mins Serves: 6 Ingredients 1 onion, finely seeded and diced 15g (1/2 oz) butter 15ml (1 tsp) curry powder oil 350g (12 oz) jar mango chutney 450g (1lb) Greek-style yogurt 45ml (3 tbsp) mayonnaise 10ml (2 tsp) tomato puree 450g (1 lb) cooked turkey meat, diced cooked rice or pasta …
Preparation: 20 mins Cooking: 30 mins Serves: 4 Directions Image & Recipe credit: Leftover Turkey Casserole
Our traditional, Free Range Bronze Turkeys are free to roam across Milford’s luscious green meadow. They are hand reared and carefully nurtured from pasture to plate. We use slow growing Old English traditional breeds such as the Norfolk Black and Devon Bronze.
Our turkeys are reared here in Yorkshire from one day old, in open air barns flooded with natural light. They have fresh bedding every day and a continuous water and food supply consisting of grain cereals sourced from local farms and made exclusively at Milford.
Mr Quirkey’s Turkey Jurkey is a new extension of Milford Farm created with the purpose of utilising surplus frozen stock post the Christmas Campaign. It aims to shed more light on an incredible meat that is often overlooked…Turkey is no longer just for Christmas!
MILFORD FARM 