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Ideas for Boxing Day turkey leftovers


What can you do with leftover turkey? A turkey sandwich I hear you cry!  Well, yes; and lovely as that may be there are plenty more ways of turning leftover turkey into another meal. Here we bring you three easy recipes that are so tasty they may even become Christmas traditions in their own right!

Why turkey is good for us

Turkey is very low in fat which is great for managing weight and maintaining good health, especially for the heart.  It is also rich in vitamin B6, B12 and zinc.  B vitamins are essential for enabling our bodies to get energy from our food and they also help to make blood cells that carry oxygen around our bodies.  Zinc is great for giving our immune systems a boost, especially important in these virus filled winter months.

Points to note when using leftover turkey

Always make sure that any leftovers, especially turkey, is steaming hot all the way through before you eat it.  And it is not advisable to reheat more than once.

Turkey and walnut salad (for 4 people)

What you will need:

  • 400g leftover cooked turkey (shredded)
  • 100g Greek yoghurt
  • 150g mayonnaise
  • 4 celery stalks, chopped
  • 80g dried cranberries
  • 50g walnuts
  • 300g Mixed salad leaves
  • Juice of 1/2 lemon
  • Black pepper (to taste)

What to do:

Whisk together the Greek yoghurt, mayonnaise, celery and pepper into a bowl.  Then, mix in the dried cranberries, leftover turkey and walnuts.

Toss the mixed salad leaves with the lemon juice.

Place the turkey mixture on a bed of the mixed salad leaves and serve.

Turkey and butternut squash curry (for 4 people)

Approx. 30 minutes cooking time

What you will need:

  • 400g diced butternut squash
  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 tsp chilli flakes
  • 2 crushed cloves of garlic
  • Approx 1 thumb sized piece of ginger (grated)
  • 2 tsp garam masala
  • 300ml coconut milk
  • 200g tinned chickpeas
  • 400g leftover cooked turkey (shredded)
  • 4 lime wedges (optional)
  • Prepared rice (optional)

What to do:

Pre-heat your oven to 220 ºC.  Place the butternut squash into a roasting tin, brush lightly with ½ tbsp of olive oil and roast for 15 minutes.

Meanwhile, heat 1/2 tbsp olive oil in a frying pan and add the onion, chilli flakes, garlic, ginger and garam masala. Cook for around 3 minutes.

Then pour the coconut milk into the frying pan, mixing well.

Take the roasted butternut squash from the oven and add to the frying pan, along with the chickpeas and leftover turkey.  Bring to the boil and simmer for 10 minutes making sure that the dish is piping hot and the turkey is heated through.

Serve with brown rice and a lime wedge.

Turkey pizza (makes 2 pizzas)

30 minutes cooking time

What you will need:

  • 2 large wholemeal tortillas
  • 200g tinned chopped tomatoes
  • 40g washed spinach (washed)
  • 75g mozzarella cheese
  • 200g leftover cooked turkey (shredded)
  • 50g dried cranberries

What to do:

Pre heat the oven to 220 ºC.

To prevent the pizzas sticking, spray two large baking with olive oil and place a tortilla wrap, one on each tray.

Halve the chopped tomatoes and spread equally over the wraps making sure to leave a 1cm gap around the edge.  Divide the spinach, chopped mozzarella, leftover turkey and cranberries evenly across the tortillas wraps.

Place both trays in the oven for 4-5 minutes, until the cheese has melted and the edges of the wraps turn golden brown.

Remove from the oven and serve.

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