Christmas is done and dusted, but despite all the sandwiches and bubble and squeak you’ve made you’re still left with lots of leftover tasty turkey. Not sure what to do with it? Check out these delicious (and nutritious) leftover Christmas turkey recipe ideas from Gousto.
Leftover Christmas Turkey Nuggets
Serves: 6
Ingredients
• 250g cooked turkey can be white or dark meat or a mix of the two
• 2 slices white bread
• 50ml milk
• 5g parsley
• 1 shallot
• 1 garlic clove
• 1 egg
• 50g flour
• 60g panko breadcrumbs
• Vegetable oil (for frying)
Method
- Place the slices of bread in a dish and pour over the milk and set to one side. Peel and finely chop the garlic and shallot and finely chop the parsley. Heat a pan with a small amount of oil over a medium heat and fry the onion and garlic for 2-3 minutes until translucent.
- Add the soaked bread, onion and garlic mixture, parsley and cooked turkey with a pinch of salt and pepper to a food processor and blend until almost smooth.
- Crack the egg into a shallow bowl and mix well. Add the remaining flour to a plate and season with salt and pepper, then add the panko breadcrumbs to another plate.
- Remove 1/6th of the mixture at a time and form into a rough nuggets shape. Coat each nugget in the flour, tap off the excess, then add to the beaten egg and finally press it into the breadcrumbs firmly to evenly coat all over.
- Heat a wide non- stick frying pan (with a matching lid) with 1 inch of vegetable oil. Fry the nuggets for 2-3 minutes on each side until golden brown and crisp. Remove from the oil and drain on a cooling rack over kitchen roll. Alternatively, you can place them on a baking tray with a drizzle of oil and bake in an oven preheated to 200C/180 Fan/Gas 6 for 20 minutes.
Christmas Leftovers Pot Pie
Serves: 6-8
Ingredients
• 320g ready-rolled puff pastry
• 1 egg, beaten
• 400-500g cooked turkey meat, torn into bite-size pieces
• 400-500g mixed roast vegetables, such as potatoes, peas, carrots, parsnips, cabbage, and sprouts
• 200-300g cooked ham, diced
• 1 generous handful mixed herbs, such as parsley, thyme, rosemary or tarragon, roughly chopped
• 45g butter
• 2 leeks, washes and roughly chopped
• 2 tbsp plain flour
• 250ml leftover gravy and 250ml chicken stock or 500ml chicken stock
• 3 tsp dijon mustard
• 200ml pouring cream
• Salt and freshly ground pepper
Method
- Preheat the oven to 180ºC (fan).
Make the sauce
- Melt the butter in a large saucepan over a medium heat, and add the leeks and a little salt.
- Cook, stirring regularly for about 7 minutes until the leeks have softened.
- Add the flour and stir for another minute .
- Add the stock mixture and mustard a little at a time so your sauce doesn’t go lumpy. Then bring to a simmer, stirring continuously for 2 minutes until slightly thickened.
- Remove from the heat, add the pouring cream and season to taste. Then set aside to cool.
To assemble
- Once the sauce is cooled, combine the filling ingredients in a 25cm pie dish and mix well. Pour over the sauce and stir again to mix through.
- Dust your countertop with a little flour and roll out the pastry a little thinner so it’s a bit bigger than the top of the pie dish.
- Lightly brush the edge of the pie dish with egg wash and gently lay the pastry over the filing. Trim the overhang with a sharp knife and use a fork to gently press around the edge, securing the pastry to the dish.
- If you prefer, roll the off-cuts a little thinner, and use them to decorate the top of the pie. Brush the pie top with egg wash and make several small holes with the tip of a sharp knife for steam to escape.
- Place the pie on a baking tray and bake for 35-45 minutes until the pastry is well risen and golden.
Shredded Hoisin Turkey Wraps
Serves: 2
Ingredients
• 1 small cucumber
• 1 tbsp soy sauce
• 6 plain tortillas
• 40g hoisin sauce
• 350g turkey meant (approximately)
• 1 tsp toasted sesame seeds
• 1 gem lettuce
• 2 spring onions
Method
- Wash and shred the gem lettuce
- Slice the cucumber into discs. Slice each individual cucumber disc into matchsticks.
- Trim, then slice the spring onions lengthways into thin strips.
- Add the tortillas to a baking tray. Put them in the oven for 2-3 min or until they're warmed through.
- Place the turkey leftovers on a clean board and shred them apart, using two forks – this technique is known as 'pulling' – this is your shredded turkey.
- Place the shredded turkey in a large, wide-based pan with the hoisin sauce and the soy sauce and cook for 2 min or until warmed through – this is your shredded hoisin turkey.
- Assemble the wraps by dividing the shredded lettuce, spring onion strips, cucumber matchsticks and shredded hoisin turkey between the warmed tortillas.
- Garnish with the toasted sesame seeds and enjoy!
Turkey Pad Thai
Serves: 2
Ingredients
• 80g mange tout
• 100g Thai rice noodles
• 175g turkey (approximately)
• 1/2 tsp dried chilli flakes
• 15ml fish sauce
• 15ml tamarind paste
• 8ml Sriracha hot chilli sauce
• 2 garlic cloves
• 8ml soy sauce
• 1 bag of roasted peanuts
• 1 carrot
• 1 lime
Method
- Boil a kettle. Cut the turkey into bite-sized pieces
- Place the Thai rice noodles into a bowl and cover with boiled water. Set aside for 12-15 min to soften. Once softened, drain the noodles and set aside.
- Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
- Slice the mange tout in half. Peel and finely chop (or grate) the garlic, then peel and grate the carrot.
- Add the chopped garlic to the pan and cook for 1 min or until fragrant. Once fragrant, add the sliced mange tout and cook for 3-4 min or until starting to soften. Then combine the soy sauce, fish sauce, Sriracha hot chilli sauce, tamarind paste, 1 tbsp sugar and the juice of 1/2 lime – this is your sauce.
- Once the mange tout has softened, add the turkey pieces, the drained Thai rice noodles and the sauce to the pan and cook for 1-2 min further, stirring until everything is evenly coated in the sauce. Stir through the grated carrot – this is your turkey pad Thai.
- Crush the peanuts in the bag with a rolling pin. Cut the remaining lime into wedges.
- Serve the turkey pad Thai with the crushed peanuts and dried chilli flakes (go easy if you're not a fan of spice) on top
- Garnish with a lime wedge and enjoy.
10-Min Speedy Sweet & Sour Turkey
Serves: 2
Ingredients
• 250g shredded turkey breast (or whatever you have left)
• 80g mange tout
• 1 red pepper
• 25g chilli jam
• 10 ml tomato ketchup
• 1 tbsp ginger & garlic paste
• 1 tbsp rice vinegar sachet
• 1 tbsp soy sauce sachet
• 3g cornflour
• 300g steamed brown basmati rice
• Salt, sugar, vegetable oil
Method
Step 1
Before you begin...
Get all your ingredients and equipment ready
Wash your fruit and veg
- Deseed the red peppers and cut into thin strips. Heat a large, wide-based pan with a drizzle of vegetable oil over a medium-high heat and boil half a kettle.
- Once hot, add the turkey, red pepper strips and mange tout with a pinch of salt and cook for 2-3 min or until starting to soften.
- Combine the cornflour with 100ml boiled water. Add the tomato ketchup, chilli jam, soy sauce, rice vinegar and 1 tbsp sugar and whisk until smooth – this is your sweet & sour sauce.
- Add the ginger & garlic paste to the pan and cook for 1 min.
- Add the sweet & sour sauce and cook for 2-3 min or until thickened and sticky.
- Meanwhile, squeeze the pouch of steamed brown basmati rice to separate the grains and microwave for 2 min or until piping hot (or make your own).
- Serve the sweet & sour chicken with the steamed brown basmati rice to the side.
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