Three days after the big feast and all the turkey is gone.
To finally vanquish the bird that would not disappear I made a Turkey version of that great Cuban dish Ropa Vieja.
First, in a large saucepan, I sauteed an onion, garlic, tomato and red pepper together for 10 minutes to make a sofrito. Next I added the leftover turkey – breast and dark meat together, shredded – and mixed all together in the thick sauce. For good measure I sliced up a mild Galician chorizo and added it to the pot.
Then I added half a cup of boiling water, a large dash of Manzanilla sherry and a quarter cup of fresh turkey stock and brought the liquid to a boil before turning down and leaving to simmer over a low heat for one hour.
By that time the turkey was soft and string-like. I served it with rice and garlic-sauteed Brussels sprouts to create a latin red and white and green platter that even my increasingly picky-eating kids couldn’t refuse.