Top 7 Leftover Turkey Recipes!
What’s for Dinner?
Knowing what to do with your Christmas dinner leftovers is like finishing your last pig in blanket on your plate after eating so much you think you need a nap! It’s not often we eat turkey unless it’s for Christmas, so knowing what foods to pair it with other than a roast potato and a bit of stuffing is hard, especially when you have enough left to do Christmas Dinner take 2!
Worry not, we have a handy list of easy yet delicious recipes that you can enjoy on boxing day or freeze for an emergency dinner throughout the year! It’s time to put a twist on the traditional turkey!
Turkey and Mushroom Pie
Nothing says winter quite like a heartwarming pie, this turkey and mushroom pie is perfect for serving up after an afternoon of sledging!
Ingredients- Serves: 6
1 knob butter
325g mushrooms, chopped
275g leftover roast turkey, chopped or shredded
450ml turkey gravy
1 sheet shop-bought pastry
Preheat oven to 180 C / Gas mark 4.
In a large pan, saute the mushrooms in the butter over medium high heat. Once they've lost some liquid, add the turkey and gravy. Pour into a pie dish. Cover with pastry. Pinch the pastry around the edge of the pie dish, and cut slits in the top to release steam.
Place pie on a baking tray to prevent the gravy from overflowing onto the bottom of your oven. Cook in the centre of the oven until pastry is golden brown, approximately 45 minutes.
Turkey and Chorizo bake
This bake is a fantastic way to use up your leftover veg whilst adding a Spanish flair to your meal, serve on top of rice, pasta and pair with some delicious greens.
80g chopped chorizo
1 onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
3 sticks celery, finely chopped
salt and pepper to taste
1 (400g) tin chopped tomatoes
400g leftover cooked turkey, cut into large chunks
1 teaspoon rosemary, finely chopped (optional)
2 tablespoons half fat creme fraiche
3 large potatoes, peeled and quartered
1 large or 2 small sweet potatoes, quartered
1/2 a celeriac cut into large cubes
15g / 1 knob of butter
Put the chorizo into a wide pan and heat gently with 1 tablespoon water until the fat starts to come out and the red colour is beginning to cover the base of the pan. Add onions, peppers, celery and turn up to medium and fry gently until the onions and peppers have softened. There should be enough fat from the chorizo but if the veg is sticking to the bottom of the pan add 1 tablespoon water and keep stirring.
Add the tin of tomatoes and bring to a boil, then simmer for 10 minutes until the sauce has reduced somewhat. Add the rosemary if using, and check for seasoning, add salt and pepper to taste. Turn heat down to a gentle simmer and add turkey meat, heating it without the meat falling apart. Turn off heat and stir through creme fraiche, then pour into a large rectangular casserole dish.
Meanwhile put potatoes, sweet potatoes and celeriac into a pan and cover with water and boil till soft. Drain then mash with a knob of butter and salt and pepper.
Spoon the warm orange mash over the turkey mixture then either bake at 180 C / Gas 4 for 20 minutes to crisp the top or chill till required. Once needed, bake for 30 minutes from cold at 180 C / Gas 4. Serve with a green vegetable like cabbage or broccoli.
Turkey on Sesame Spring Onion Toast
This Asian inspired dish is a quick and easy yet tasty way to use up some of those turkey leftovers, ideal for a quick lunch or light dinner.
6 tablespoons hoisin sauce
4 tablespoons barbecue sauce, such as Jardine's
1 tablespoon minced fresh root ginger
2 tablespoons sesame oil, divided
500g cooked, chopped turkey
salt and freshly ground black pepper to taste
3 spring onions, divided and diced
4 wholemeal muffins, split
Preheat the grill.
In a large saucepan over medium heat, whisk together hoisin sauce, barbecue sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and 2 spring onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining spring onions. Brush the cut sides of the muffins lightly with the mixture. Place the muffin halves face up on a medium baking tray.
Grill muffins for 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
Lasagne is a household favourite, the Italian inspired dish is having a bit of a makeover by replacing the mince with turkey!
Ingredients- Serves: 4
1 onion, chopped
2 sticks celery, chopped
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
280g cooked turkey, sliced
100g cooked broccoli
2 tablespoons butter
4 tablespoons plain flour
salt and freshly ground black pepper, to taste
450g lasagne sheets
120g mozzarella cheese, grated
Preheat oven to 180 degrees C /gas mark 4.
In a medium frying pan gently cook the chopped onion, celery and garlic in oil until soft and tender. Add turkey and broccoli. Set aside.
For the white sauce: In a small saucepan over low heat melt butter. Remove from heat and add flour, salt and pepper; blend well. Return to low heat, whisk in milk and cook until thick.
To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of lasagne sheets. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 of the grated mozzarella cheese. Repeat the layering process with the turkey mixture and sauce. Top with the remaining mozzarella cheese.
Bake for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.
A spin on the classic stroganoff this turkey version is the perfect use for leftovers and can also be used to make a delicious hearty pie too!
1 tablespoon olive oil
1 knob butter
1 onion, thinly sliced
6 mushrooms, cleaned and sliced (optional)
100ml white wine
500 to 700g leftover breast and brown turkey meat
3 to 4 spring onions
1 (284 ml) carton double cream
1 or 2 teaspoons Dijon or wholegrain mustard
a few sprigs of fresh thyme stems removed
salt and pepper
a few sprigs of fresh parsley, chopped
Heat the oil and a knob of butter in a deep-sided frying pan. Add onion and cook over medium heat until lightly browned and soft. Stir in mushrooms and cook until softened.
Pour in the wine and let the mixture simmer for a few minutes before turning the heat down to low. Stir in the turkey, spring onions, cream, mustard and thyme and continue to cook gently for another 5 or 10 minutes.
Season with salt and pepper and garnish with fresh parsley.
Delicious served with white, brown or wild rice and a crisp green salad on the side. If you need a quicker fix, serve on a toasted baguette.
Turkey Pasta bake
The classic pasta bake is a go-to in any household when you need a quick easy yet healthy meal. This pasta bake will turn your turkey from Christmas only to enjoying throughout the year!
1 celery stalk, chopped
1 small onion, chopped
1 (100g) tinned mushrooms, sliced
1 tin cream of chicken soup
55g mature Cheddar cheese, grated
2 tablespoons dry sherry
Salt and freshly ground black pepper, to taste
225g cooked, diced turkey
Grated Parmesan cheese
Preheat the oven to 180 C / Gas mark 4.
Cook the spaghetti according to package directions; drain and place in an ovenproof casserole dish.
Melt the butter in a frying pan over medium heat. Cook the celery, onions and mushrooms until tender, about 5 minutes. Add the soup, milk, sherry, cheese and season with salt and pepper. Cook over low heat until the cheese has melted, about 3 minutes.
Add the turkey to the sauce; pour over the spaghetti and stir well. Sprinkle with Parmesan cheese.
Bake in the preheated oven until bubbly and the cheese has melted for 20 to 25 minutes.
Turkey and Potato Hash
Served with an egg on top this turkey hash is an ideal boxing day breakfast or light lunch. Spruce it up a bit by adding various veg
4 sweet potatoes or normal, peeled and diced
3 tablespoons vegetable oil, divided
1 large Spanish onion, chopped
2 large green peppers, diced
1/2 teaspoon ground cumin, or to taste
salt and pepper to taste
275g cooked turkey, cubed
Bring a large pot of water to the boil. Add potatoes and cook for about 5 minutes, or until tender. Drain and set aside.
While the sweet potatoes are boiling, heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the onion and green pepper until tender. Season with cumin, salt and pepper.
In a large bowl, toss together the sweet potatoes, onion mixture and cooked turkey. Heat remaining 2 tablespoons oil in a large pan over medium heat. Place the sweet potato mixture in the pan; flatten with a large spoon or spatula and cook until the bottom is crisp. Carefully turn and cook the other side until crisp. Serve warm.
Which one are you making?
No matter which one you choose to make, turkey is a highly versatile meat that is both healthy and full of flavour! There are many recipes you can replace with turkey! For more recipes and our top tips on cooking the perfect turkey for this Christmas visit our blog on our website!