Christmas dinner leftovers are always a must on Boxing Day and the days that follow.
But it can be a challenge to create new dishes with the ingredients you have and with mounds of turkey going spare the thought of the amount of sandwiches you'll need to get through is unbearable.
Instead inject some colour and exciting flavours into leftovers with these delicious dishes - they take no time at all and are a
handy way to use up the spare meat.
Preparation time: 5 minutes
Cooking time: 10 minutes
300g plain corn tortilla chips
450g leftover turkey, shredded
150g Branston pickle
200g cheddar cheese, grated (suggest Pilgrims Choice)
6 spring onions, finely sliced
1 red chilli, finely chopped
small handful of coriander, to serve
lime wedges, to serve
guacamole, to serve
- Heat the oven to 200°C/180°C fan/Gas mark 6.
- Spread half the tortilla chips over a large oven proof dish, then scatter over half the turkey, spring onions and chilli.
- Dot with half the Branston pickle and scatter over half of the quantity of cheese.
- Repeat with the remaining ingredients then bake in the oven for 8-10 minutes.
- Garnish with coriander and serve with the lime wedges and guacamole.
Turkey & Leek Pie
Serves 4 people
Prep time 15 minutes
Cooking time 40 minutes
1 465g Pack Ready To Cook Turkey Breast
1 Quixo chicken stock cube
250ml boiling water
1 teaspoon Bramwells English mustard
30g Greenvale salted butter
30g The Pantry plain fllour
3 teaspoons Stonemill dried parsley
1 teaspoon Stonemill white pepper
100ml double cream
1 x 375g sheet Greenvale ready rolled puff pastry
1 500g pack sprouts
1 x 4-pack Bannister frozen jacket potatoes
A little milk
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Put the jacket potatoes on a baking sheet and put in the oven for 40 minutes.
- Meanwhile cut the turkey into bite size pieces and put into a medium size saucepan.
- Cut the leeks into slices and wash well, then put in with the turkey.
- Crumble the stock cube in the boiling water, add the pepper and stir to dissolve the stock cube, pour over the turkey and bring to the boil, simmer for 5 minutes.
- Melt the butter in a small saucepan, add the flour and cook for a minute, stirring.
- Drain the liquid from the turkey, add this to the flour and butter and stirring bring to the boil, add the double cream, mustard and the parsley.
- Put the turkey and leeks in the oven proof dish and pour over the sauce.
- Unroll the pastry and put on top of the filling, trim the pastry to fit.
- With a pastry brush, brush the top of the pastry with a little milk, make a few holes in the top of the pastry to allow the steam to escape and bake in the oven for 25 minutes – till the pastry is golden.
- While the pie is cooking, trim the sprouts and cook in some salted boiling water for 5 minutes – drain and serve with the pie and jacket potato.
Handful spinach leaves (about 30g)
Handful kale, stalks removed (about 30g)
1tbsp extra virgin olive oil
Leftover turkey meat, chopped or sliced (about 100g)
½ medium avocado, peeled and sliced
3-4 Haywards Sweet & Mild Silverskin Pickled Onions, halved
Handful watercress, torn or baby watercress (about 20g)
2 tbsp pomegranate seeds
- Toss the spinach, kale and oil in a bowl. Season, and scatter onto a plate.
- Add the cooked turkey, avocado, onions and watercress to the salad. Scatter over the pomegranate seeds and serve.
Creamed pea soup with leftover turkey
Prep time: 5 minutes
Cook time: 10 minutes
1 small onion - peeled and finely chopped
2 cloves garlic - peeled and chopped
300ml turkey of chicken stock
2 tins Batchelors Marrowfat ‘Bigga’ peas - drained and rinsed
100ml double cream
Pepper and salt to taste
50g bacon lardons - or two rashers cooked until crispy
75g cooked turkey - chopped
Fresh herbs - chives or parsley - finely chopped
- Place the butter into a saucepan and allow to melt over a gentle heat. Add the onion and garlic and fry until translucent and starting to turn golden.
- Add the stock and the peas, reserving a few for garnish, and gently simmer for 5 minutes.
- Blend the soup in a jug blender or whizz with a stick blender until silky smooth.
- Season to taste.
- Return to the pan, add the cream and gently reheat to a simmer.
- Serve immediately, stirring in the turkey, and garnishing with the bacon, herbs, reserved peas and a little extra cream.