Drumstick turkey roll ham salad potato and turkey rice

On Christmas day, extremely hot day with temperature at 39 degrees and going up. Worst day for me the aircon is not working, it stops blowing cool air after 20 minutes. I gave up switching on every 20 minutes. Just sharing my leftovers and tao pao.

At least I still have a box fan which is not enough to cool down. Luckily, I packed some leftovers from our Christmas Eve celebration dinner. I just warm up the leftovers roast chicken with turkey rice that I made, my sister gave me some turkey roll pieces and another sister gave me some ham in the microwave.

I have added leftover salad after microwaving the meat and rice. Addition to it I have some apple sauce over my ham. I can only share my roast chicken with turkey rice stuffing. I have added the link of my salad tapenade recipe below. You got to make your own turkey and ham. Let’s eat!!!


Roast chicken

1 whole chicken size 16, about 3 lb; big enough for stuffing

Skin Coating

60 g softened butter for pushing in the skin
30 g butter
1 Tsp honey (opt)
black pepper
oil for brushing


4 cups uncooked washed rice; long grain
5 Tbs olive oil
20-25 g butter
4-6 finely chopped garlic
1 L duck stock see Note below
2 chicken cubes or 2 Tsp powder stock 
1 1/2 thumb of ginger cleaned sliced into matchsticks or finely chopped
1 Tbs olive oil
1 1/2 Tsp salt to taste
use duck neck and bishop nose for extra fat and flavour (opt)

Turkey stuffing to go with cooked rice

80 g dried apricots, cuts into 4 pieces
14-16 medium size button mushrooms, cut into 4 pieces
350 g cooked turkey meat, cut into bite size
1/2 c finely chopped parsley
1/4 c finely chopped spring onions
120 g pine nuts, toast in frying pan until lightly brown
3 Tbs melted butter
1 Tbs olive oil
1 1/2 salt to taste
4 dashes white pepper


To cook rice

Heat oil in saucepan for 1 minutes, then add butter until melted; fry ginger and garlic till fragrant and golden. Then add rice and stir well to coat in oil and butter. Transfer rice mixture to rice cooker. Next add duck stock, chicken cubes, duck neck and bishop nose cleaned, 1 Tbs oil and salt into rice mixture. Cook according to rice cooker’s manual instruction. (Note: make sure enough water). Once cooked open the cover of rice cooker to cool the cooked rice and set aside.

Prepare turkey stuffing with cooked rice

Toast pine nuts in saucepan until light brown. Set aside. Next cut apricots, mushrooms, and turkey meat. Then finely chopped parsley and spring onions. Now spoon the rice into a big deep tray and mix well. Season well with melted butter, oil, salt and pepper. Set aside until needed.

Heat up the oven to 200 degrees C. Place butter, honey, salt and pepper in a bowl and stir to combine. Set aside. Clean the chicken with water and pat dry inside and out. Wash hand clean and gently loosen skin from chicken meat and push softened butter under.

Put on gloves and place the chicken in a stand on roasting pan; use hand stuff as much of turkey stuffing with cooked rice into the cavity use safety pins clip the end so the stuffing will not fall out. Brush with skin coating. Roast for about 40 minutes.

After 40 minutes and turn the other side cover with lightly greased aluminium foil and roast further for 20-30 minutes. Now place the remaining turkey stuffing with cooked rice in tray and into the oven to collect some drippings from the chicken. Remove chicken from oven and foil then brush chicken with skin coating mixture. Continue to roast chicken for about 10 minutes or until golden brown.

Remove turkey stuffing with rice from oven once it’s hot. Transfer to a big bowl and cover with foil. Then remove chicken when it’s cooked through, let cool. Remove the turkey stuffing inside chicken and place together with the remaining turkey stuffing. Then chop up chicken, place on top of the turkey stuffing and serve immediately with other festive food. Enjoy!!!!

Note: Place roast duck carcass in the boiling water for about 2-3 times: boiling and discard water. This is to clean the gunk. Then rinse with cold water and place carcass in fresh boiling water for 35-45 minutes with 1 small thumb of ginger, cleaned, 1 carrot and 1 stalk celery roughly chopped; 1 medium size onion with 4 cloves inserted in onion; salt and black peppercorn; chicken cubes, neck and bishop nose, also duck neck and bishop nose washed and clean.

Lower the heat to gentle simmer cover and uncover don’t want over boiled and spilled. Taste to see enough seasoning. Now discard all the ingredients except duck neck and bishop nose, strain and save 1 L stock for cooking chicken rice, and extra if needed more.

You may need more or less time to cook chicken as temperature vary. You may use chicken stock instead of duck stock. You may use turkey instead of chicken. I use chicken as its easier to handle and make use of my leftover turkey and ham from Christmas dinner to create a new meal.


My salad tapenade recipe: https://helenscchin.com/2021/12/29/salad-tapenade/