Christmas Leftovers

 

Winter Warming Recipes and for those who celebrate Christmas, what to do with the leftovers

We all love a Christmas dinner – the turkey, the stuffing, the gravy – even the sprouts!

But what about that age old question – what to do with the mountain of leftover turkey?

Well have no fear! Turkey is lean meat is low in fat and an excellent source of protein, so don't let it go to waste.

But you don't have to settle for another boring turkey sandwich. We have put together a series of tasty recipes that will use up those leftovers in no time!

 

 

Turkey Casserole Turkey Casserole

This one pot stew uses up all your dinner leftovers in one go!

Ingredients

  • 2 onions, finely chopped
  • 1 eating apple, cored and chopped
  • 2 tbsp olive oil
  • 1 tsp dried sage, or 5 sage leaves, chopped
  • 2 tbsp plain flour
  • 300ml vegetable or chicken stock
  • 2 tbsp wholegrain mustard
  • 2 tbsp runny honey
  • 400g-500g leftover turkey, shredded
  • about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

Method

  1. Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
  2. Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

 

 

Turkey & Parsnip Curry Turkey Curry

This post-Christmas curry is full of flavour and easy to make – plus its cooked in one pot, saving on washing up!

Ingredients

  • 2 tbsp vegetable oil
  • 2 onions, halved through the root and thinly sliced
  • 500g parsnips, peeled and cut into chunks
  • 5 tbsp Madras curry paste
  • 400g can chopped tomatoes
  • 500g/1lb 2oz boneless cookedturkey, cut into chunks
  • 150g pot low-fat natural yogurt

Method

  1. Heat the oil in a saucepan, add theonions and fry gently for 10 minutes until they are softened and lightly coloured. Add the parsnips and stir well.
  2. To make the curry, stir in the curry paste, then add the tomatoes with a little salt, and stir well. Add 1½ canfuls of water and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, until the parsnips are just tender.
  3. To finish, stir in the turkey chunks, cover the pan again and simmer for a further 5 minutes until the turkey is heated through. Remove from the heat. (The curry can now be cooled and frozen for up to 2 months.) Lightly swirl in the yogurt and serve with basmati rice.

 

 

Turkey noodle soup Turkey Soup

Healthy, cheap and quick.

Ingredients

  • 1.2l sodium chicken stock
  • Leftover carrots
  • 140g medium egg noodles
  • 200g/7oz leftover turkey
  • 200g frozen peas
  • 1 bunch spring onions, sliced, white and green parts separated

Method

  1. Bring the stock to the boil and throw in the carrots.
  2. Boil for 4 mins, then add the noodles and simmer for 3 mins.
  3. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through.
  4. Ladle into bowls, scatter with the green part of the onions to serve

 

These simple recipes are also great all year-round – you can find turkey cuts at your local supermarket, and they are often cheaper than their chicken counterparts!