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Using up leftover turkey

Using up leftover turkey

Make sure you pick over the carcase thoroughly

I think one of the best things about having a roast turkey is that a large bird always provides generous pickings of leftover meat. Make sure you pick over the carcase thoroughly. I think it’s a shame when people miss those little bits of tucked away meat. It can be used up in so many ways. Wrap it up well in cling film or place in a Tupperware box and keep in the fridge for up to 3 days.

  1. Boxing Day sandwich: take a slice of bread – granary, white, crispy baguette; whichever you prefer and spread it with mayonnaise. Layer finely sliced cold turkey (leg and breast meat), cooked ham, sliced leftover stuffing and sliced cooked chipolatas. Top with a dollop of Cranberry Sauce and Bread Sauce, sandwich with another slice of bread and tuck in!
  2. Turkey pie is another delicious way of using up the leftover bird, so make sure you have some puff pastry in the freezer, ready to defrost as needed. Make a chicken sauce by melting 20g of butter over a low heat, add in one and half tbsp flour, mix well and cook gently for 1–2 minutes. Then stir in 300ml of Knorr Chicken Stock, stirring until the sauce boils and thickens. In a frying pan gently fry a little chopped onion and celery in oil until softened, add in chopped up turkey meat and a splash of leftover white wine or sherry and then cook gently for 5 minutes.
  3. To make the pie go further mix in chopped up leftover vegetables such as leeks, carrots, potatoes, peas or green beans. Fold the turkey mixture into the chicken sauce, add in plenty of finely chopped parsley, season with freshly ground pepper and a pinch of ground nutmeg. Place in a pie dish and set aside to cool. Once cool, cover with a lid of rolled out, defrosted puff pastry and bake in a medium oven for 30–40 minutes until golden-brown.
  4. If you’re looking for a touch of spice, then why not make a fragrant turkey korma? Simply fry chopped onion, root ginger and garlic until fragrant. Add in a tsp of ground cumin, coriander and half a tsp of ground turmeric or 2 tsp Garam Masala. Mix well. Then add in 300–400g of roughly chopped cooked turkey meat. Pour in 300ml of Knorr Chicken Stock, bring to the boil, then reduce the heat and simmer for 20 minutes, stirring now and then. Thicken by stirring in 4 tbsp of fromage frais or double cream. Garnish with chopped coriander if you have it, and serve with basmati rice and lashings of mango chutney.

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