Turkey Drummers

So. As if anyone needed anymore proof that hubbie and I are just big kids, a few weeks ago he asked me if we could try making turkey drummers (having pre-Slimming World been fans of the Bernard Matthews variety) using lean turkey mince.

Always up for a challenge!

These bad boys are just 2 Syns each (compared to 3.5 each for the real thing) and also about double the size. Win!

You can get lean turkey mince in most supermarkets, but if you’re struggling Isuggest heading to your nearest butcher, who can easily mince lean turkey breast for you.

We buy most of our meat in bulk from a local butchers in town – Simmonite – on Division Street in Sheffield. I can certainly recommend them if you’re local. They sell 5% beef mince as standard and will also mince meat to order, so if you want to be sure of a really lean joint pre-mincer you can select your own and ask them to mince it. We do this all the time with turkey crowns (skin removed) and boneless leg of lamb.

On a complete side note they also do huge packs of chicken breasts for £20 and whole fillets of beef for approx £28 (which for us usually do three steak dinners with lovely thick steaks and one stir fry made with the tail end for two of us i.e. 8 dinners = approx. £3.50 per fillet steak – definitely cheaper than supermarkets!).

Anyway, given the fat content I assume ‘normal’ turkey drummers contain, I have to say, these turned out really well! Definitely recommended for kids both big and small 🙂

Turkey Drummers

Serves 3

2 Syns per drummer

Ingredients

  • 500g lean turkey mince (5% fat or less)
  • Henderson’s Relish (or Worcestershire sauce if you must)
  • 1 chicken stock cube
  • 4 slices wholemeal bread from a 400g loaf
  • Salt and pepper
  • 1 tbsp mixed herbs
  • Frylight

Method

  1. Preheat the oven to 200 degrees
  2. Put the 4 slices of bread, the mixed herbs and some salt and pepper in a food processor and blitz until you have medium breadcrumbs
  3. Tip the breadcrumbs into a bowl
  4. Split the turkey mince into two portions and place one half in a large mixing bowl
  5. Place the other half in a food processor together with plenty of salt and pepper, the chicken stock cube and a good splash of Henderson’s (or Worcestershire sauce)
  6. Pulse until smooth, then add to the mixing bowl
  7. Season again with salt and pepper (trust me you want to season them well) and add 4 tbsps of the breadcrumbs to the mixture
  8. Mix well with a spoon to combine
  9. Spread some of the breadcrumbs over a small sheet of foil, making sure to cover an area big enough for your drummers (about the size of your hand to make sure)
  10. Use a dessert spoon to place a large spoonful of the mixture at one end of the breadcrumbed foil. Then use two spoons to shape a quinelle out of the mince mixture and place it underneath the spoonful to get the ‘drummer shape’. Use the back of the spoon to smooth the two bits together. Don’t worry if it’s quite messy at this stage
  11. Sprinkle more breadcrumbs over the top of the mixture, making sure to cover it completely
  12. You can now use your hands to neaten the shape without the mixture getting stuck to your hands!
  13. Spray a baking tray with Frylight and gently place the drummer on the tray (you might need to use a spatula to help move it)
  14. Repeat steps 10-12 another 5 times to create your 6 drummers (you can make smaller ones but remember to adjust the Syns accordingly)
  15. Bake in the oven for 20-25 minutes or until cooked through (they will be completely firm and a knife will come out clean)
  16. Serve with Slimming World chips and lots of speed veggies
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