{"id":122312,"date":"2017-12-16T12:29:32","date_gmt":"2017-12-16T11:29:32","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=122312"},"modified":"2017-12-16T12:44:36","modified_gmt":"2017-12-16T11:44:36","slug":"paul-rankin-leftover-turkey-with-chestnut-and-apple-stuffing-pie-recipe","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/122312\/paul-rankin-leftover-turkey-with-chestnut-and-apple-stuffing-pie-recipe\/","title":{"rendered":"Paul Rankin leftover turkey with chestnut and apple stuffing pie recipe"},"content":{"rendered":"

Paul Rankin served up a leftover turkey with chestnut and apple stuffing pie on Saturday Mornings with James Martin.<\/p>\n

The ingredients for the pie: puff pastry (all butter) – 2 sheets, 600g leftover turkey meat, skin removed, cut into 4cm chunks, 150g cooked ham, 150g chestnuts, cooked, 300g pork sausage meat, 100g fresh bread crumbs, 1 medium red onion, 2 cox apples, peeled, cored and diced, 8 tbsp fresh parsley, chopped, 1 egg, freshly ground black pepper, Egg yolk to glaze and gravy to serve.<\/p>\n

For the beetroot cranberry puree: 350g cooked beetroot, cut into wedges of large dice, 1 medium onion, 1 garlic clove, 3 tbsp red wine vinegar, \u00bd can chopped tomatoes, 1 tsp sugar, Salt and pepper and a handful of cranberries.<\/p>\n

For the potato salad: 400g salad potatoes (ratte or charlotte), 2-3 eggs, hard boiled and chopped, 150g store bought mayo, 3 tbsp extra virgin olive oil, 1 tbsp Dijon mustard, 2 spicy onions, finely chopped, Salt and pepper.<\/p>\n

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