Six ways to liven up your turkey leftovers

It’s that time of year when left over turkey gets your guests groaning. Expert chefs offer up inspiration with some of their favourite turkey recipes that will have you wishing you’d bought a bigger bird

Ten-minute leftover British turkey with peas and leeks

Serves 4

The recipe name says it all! Serve in bowls with crusty bread or rice to mop up all the delicious sauce.

Preparation time 10 minutes

Cooking time 10-12 minutes

Per serving 387 kcals / 12g fat

300ml turkey or chicken stock
400g cooked British turkey breasts, cut into 1-2cm strips
1 large leek, rinsed and finely chopped
300ml double cream
1 tbsp wholegrain mustard
1 tbsp parsley, chopped
225g frozen peas, cooked
Salt and freshly ground black pepper

1. Pour the stock into a saucepan and bring to the boil. Simmer rapidly until reduced by two thirds.

2. Meanwhile, cook the leek in a pan of boiling salted water for 3-4 minutes, or until just tender. Drain well and keep warm.

3. Add the cream, mustard, parsley and peas to the reduced stock. Then stir in the cooked turkey and leeks and heat gently to warm through.

4. Season well with salt and pepper and serve straight away in bowls, with boiled potatoes.

British turkey and mange tout salad

Serves 4

The vibrant mint dressing and wonderful fresh pea taste really lifts the flavour of this delicious salad. It's super healthy too.

Preparation time 10 minutes

Per serving 214 kcals / 4g fat

225g mange tout, cooked and refreshed

Bunch of spring onions, trimmed
175g cherry tomatoes
300g leftover British turkey breast, cooked
2 tbsp cider vinegar
Pinch caster sugar
1 tsp Dijon mustard
4 tbsp sunflower oil
1 tbsp chopped fresh mint
4 small little gem lettuces, finely shredded
Salt and freshly ground black pepper

1. Cut the spring onions lengthways into very thin strips then slice the turkey into long pieces. Keep at room temperature.

2. Whisk together the cider vinegar, sugar and mustard in a large bowl. Season, then slowly trickle in the oil in a thin stream, whisking all the time, to give an emulsified dressing.

Add the mange tout, cherry tomatoes and mint and stir well
to coat.

3. Arrange the turkey around the serving plates and sprinkle the spring onions over the top. Add the lettuces to the mange tout mixture then toss gently to coat. Pile mange tout salad on top of the turkey and spring onions and serve straight away.

British turkey, mushroom and pepper pie

Serves 4

Liven up the classic combination of turkey and pastry

Preparation time 12 minutes • Plus 30 minutes chilling •

Cooking time 1 hour

2tbsp sunflower oil
450g/1lb leftover cooked British Turkey thigh meat, diced
1 red pepper, deseeded and chopped
225g/8oz chestnut mushrooms, quartered
1tbsp cornflour
150ml/1/4pt chicken stock
250ml/9fl oz apple juice
2tbsp tomato puree
Salt and pepper
250g/9oz chilled puff pastry
Beaten egg, to glaze

1. Heat the oil in a large deep frying pan, add the pepper andmushrooms and fry for 5 minutes. Mix the cornflour with the stock until smooth and pour into the pan with the apple juice.

2. Add the tomato puree and bring to the boil, stirring until thickened and smooth.

3. Stir the cooked turkey into the pan, season with salt and pepper, cover and simmer gently for 10 minutes. Allow to cool.

4. Drain the turkey and vegetables from the pan, reserving the cooking sauce, and spoon into a 1.1 litre/2pt pie dish or individual pie dishes.

5. Roll out the pastry on a lightly floured surface and use to cover the pie. Cut any pastry trimmings into leaves, dampen and press on top. Chill for 30 minutes.

6. Preheat the oven to 200C/400F/Gas 6. Brush the pastry with beaten egg to glaze and stand the pie on a baking sheet. Bake for 40-45 minutes or until the pastry is puffed and golden brown  (25 minutes for individual pies). Heat the remaining sauce.

7. Serve the pie hot with vegetables and the cooking sauce.

Individual turkey and Stilton pies

Makes 4

Preparation time 25 minutes

Cooking time 45 minutes

Per serving 520 kcals / 15g fat

50g butter
1 tbsp olive oil
3 sweet potatoes cut into chunks
225g chestnut mushrooms
400g leftover cooked British turkey breast, cut into chunks
2 garlic cloves, crushed
2 sprigs fresh thyme, leaves only
1 tbsp brandy
100ml chicken stock
150ml double cream
75g Stilton, crumbled
375g pack ready rolled puff pastry
1 small egg, beaten
Rock salt

1. Heat the butter and oil in a large frying pan and fry the sweet potatoes and cook over a low heat for 8-10 minutes until just beginning to soften. Stir in the mushrooms, cooked turkey, garlic and half the thyme and cook for a further 4-5 minutes.

2. Preheat the oven to 200C/Gas 6. Pour the brandy over the turkey mixture and allow to bubble for 1 minute, then add the stock and cream and warm through gently. Remove from the heat and stir in the Stilton.

3. Unroll the pastry. Cut 4 pastry lids slightly larger than the 400ml dishes you are using. Divide the filling between the 4 dishes. Wet the rim of the dishes with water. Lay the pastry circles over the top and press to the rim firmly. Brush with beaten egg and scatter with rock salt and remaining thyme.

4. Bake for 20 minutes until golden.

Creamy British turkey korma

Serves 4

Enliven your tastebuds with this lightly spiced alternative.

Per serving 458kcals / 34g fat (14g saturated fat)

2 tablespoons vegetable oil
500g leftover British turkey, diced
1 red onion, peeled and thinly sliced
1 red pepper, deseeded and chopped
1 courgette, sliced or chopped
2 garlic cloves, peeled and crushed
2 tablespoons korma curry paste
1/2tsp chilli paste or powder
230g can chopped tomatoes
150ml chicken stock
150ml double cream
50g creamed coconut, chopped
Salt and pepper
1 bunch of leaf coriander, chopped
To serve: Naan or rice, Mango chutney

1. Heat the oil in a large pan and fry the turkey in batches for 2-3 minutes until lightly browned. Drain from the pan and set aside.

2. Add the onion and fry for 5 minutes until softened. Add the red pepper, courgette and garlic and fry for 5 minutes, stirring occasionally.

3. Stir in the curry paste and chilli, add the tomatoes and stock and bring to a simmer. Return the turkey to the pan and cook gently for 10 minutes.

4. Stir in the cream and chopped coconut and cook for a further 1-2 minutes or until the coconut has melted and the sauce is bubbling. Season and serve with the coriander sprinkled over.

Accompany with naan bread or rice and mango chutney.

Spicy British turkey tacos

Serves 4-6

Fast and funky, great for younger guests!

Preparation time 3-4 minutes

Cooking time 13-15 minutes

Per serving 168 kcal / 3.6g

450g/11b British turkey, cooked and minced oil
1 teaspoon chilli powder
1 green pepper, deseeded and cut into small strips
400g/14oz canned chopped tomatoes
1 tablespoon freshly chopped oregano or 1 teaspoon dried oregano
220g/8oz canned red kidney beans, rinsed and drained
6 spring onions, trimmed and chopped
To serve
12 taco shells
¼ iceberg lettuce, shredded
8 tablespoons 0% fat fromage frais
50g/2oz half-fat Cheddar cheese, grated

1. Fry the chilli powder in the oil for 2 minutes.

2. Add the green pepper with the chopped tomatoes and their juice with the herbs and red kidney beans.

3. Bring to the boil. Add the turkey and simmer for 8-10 minutes or until the turkey is thoroughly heated.

4. Stir in the spring onions. Meanwhile heat the taco shells as directed in a preheated oven 180C/350°F/Gas 4 for 2 minutes or in the microwave as directed on the packet.

5. Place a spoonful of shredded lettuce in the taco shells, top with the turkey mince, a spoonful of fromage frais and sprinkle with the grated cheese, then eat.

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