Four Leftover Turkey Recipes You Must Try This Christmas – Which One? News

With many of us having smaller gatherings this Christmas, you might end up with more leftover turkey than usual.

But if you’ve had enough of the traditional turkey sandwich, we’ve rounded up four recipes to inspire you, provided by chefs and cooking experts.

Their suggestions include fresh Thai-inspired dishes that will delight your palate after days of heavy eating and a delicious Greek turkey, spinach and feta gratin.

See our best food and drink rated by our consumer tasting panel including sweet potato fries, tomato pasta sauce and gravy granules.

1. Turkey, spinach and feta gratin garnished with filo pastry

Irini Tzortzoglou – MasterChef 2019 winner


For the turkey:

  • 800g cooked turkey (diced)
  • 150 ml bread sauce
  • 1 bunch of parsley (finely chopped)
  • Juice and zest of half a lemon

For the spinach:

  • 1kg fresh spinach (washed, drained and roughly chopped)
  • 1 onion (finely chopped)
  • 3 spring onions (thinly sliced)
  • 3 tablespoons of dill (finely chopped)
  • 50 ml olive oil
  • 200g feta
  • Pinch of nutmeg

For the Bechamel sauce:

  • 750 ml milk
  • 100g butter
  • 100g plain flour
  • 3 egg yolks
  • 50g feta (optional)
  • Pinch of grated nutmeg

To serve (optional):

  • 1 tablespoon of sesame seeds
  • 1 tablespoon of black sesame seeds
  • A few pieces of filo made from one or two sheets of filo (depending on the size), brushed with butter and baked at 180 ° C for 10-15 minutes until golden


  1. Mix the bread sauce with the chopped parsley, lemon juice and zest in a small blender and add it to a bowl with the ground turkey. Salt and pepper and mix well. Stay to the side.
  2. Bring a large saucepan to medium heat and add olive oil. Sweat the white onion for 3-4 minutes until translucent and add the chopped spring onions. Cook for another minute before adding the dill and spinach. You may need to add the spinach in batches. Cover with the lid, reduce the heat and cook for 3 to 4 minutes.
  3. Remove the lid, stir everything well and increase the heat to allow some of the spinach liquid to evaporate.
  4. Pass the spinach through a fine colander, squeezing with a spoon to remove the liquid. You can collect the liquid and set it aside to use in a risotto or soup. Transfer the spinach to a bowl and let cool.
  5. Crumble the feta into the spinach mixture, season with pepper and a little salt, taking into account that the feta is already salty.
  6. To make the bechamel sauce, melt the butter in a medium saucepan, then add the flour and stir with a whisk for a few minutes. Gradually add the milk and incorporate each time before adding more, stirring continuously to avoid lumps.
  7. When the bechamel is bubbling, remove it from the heat. Add the egg yolks, feta, nutmeg, sea salt and freshly ground black pepper to taste, and mix well. Cover the surface with cling film if you do not use it immediately, to avoid skin formation.
  8. Preheat the oven to 190 ° C.
  9. Spread 2-3 tablespoons of bechamel sauce on the bottom of an ovenproof dish. Add half of the turkey pieces and continue with the spinach mixture. Garnish with the rest of the turkey and top with the béchamel sauce. Bake 40-50 minutes until the béchamel is golden brown.
  10. Let cool a bit, sprinkle with crushed filo and sesame seeds and serve.

Find out which foods that you can and cannot freeze.

2. Glass noodle salad with mixed vegetables and turkey in a green chili vinaigrette

Ian Kittichai – chef, restaurateur and cookbook writer

Glass noodle salad with mixed vegetables and turkey in a green chili vinaigrette


For the salad (for one person):

  • 70g Thai glass noodles (soaked in water)
  • 80g turkey (cooked, reheated, cut into bite-size pieces)
  • 30g shimeji mushrooms or any other mild-tasting mushroom (thinly sliced ​​and blanched in boiling water for 15 seconds)
  • 1 tomato salad (in quarters)
  • Half a shallot (finely chopped)
  • 10g Thai or Chinese celery, young or regular (sliced)
  • 1 spring onion (sliced)
  • Sprinkle with mint leaves

For the green chili vinaigrette (12-16 servings):

  • 100 g sweet green peppers
  • Sprinkle with cilantro roots or cilantro stems
  • 3 cloves of garlic
  • 40g of sugar
  • 125 ml lime juice
  • 135 ml of Thai fish sauce


  1. Bring a pot of water to a boil, add the noodles and cook for one minute.
  2. Place the noodles in ice water to stop cooking. Drain and set aside.
  3. Mix all the dressing ingredients together.
  4. In a large mixing bowl, combine the noodles, turkey, mushrooms and three tablespoons of green pepper dressing per serving.
  5. Add the tomato wedges, shallot, celery, scallion and mint leaves; mix until combined.

Use one of our best freezer bags to store your leftovers.

3. Turkey with Thai green curry

Saiphin Moore – chef and founder of Rosa’s Thai Cafe

Thai green turkey curry


  • 500 g boneless turkey (cut into bite-size pieces)
  • 1 tablespoon of vegetable oil
  • 3 tablespoons of Thai green curry paste
  • 400 ml coconut milk
  • 1 tablespoon of palm sugar
  • 2 tablespoons of fish sauce
  • 3 lime leaves (torn)
  • 100g eggplant with peas
  • 100g Thai eggplant cut into quarters (or purple eggplant cut into pieces)
  • 150g cooked bamboo shoots (cut into small pieces)
  • Pinch of sea salt
  • A handful of basil leaves

To serve:

  • Steamed rice
  • 2 red chili peppers (sliced ​​diagonally)
  • sprigs of basil


  1. Heat the oil in a saucepan over high heat and add the curry paste. Sauté for 10 seconds until fragrant.
  2. Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the oil splits and rises to the surface.
  3. Add the rest of the coconut milk, palm sugar and fish sauce, and season with a pinch of salt. Stir in the lime leaves and add the turkey to the pan. Add the pea eggplant, Thai eggplant and bamboo shoots. Cook over medium heat for 5-7 minutes.
  4. Stir in the basil leaves.
  5. Pour into serving bowls, garnish each with a little sliced ​​pepper and a sprig of basil. Serve with steamed rice.

See all our best food and drink.

4. Baked turkey platter with fragrant spices

Jeff Baker – Executive Development Manager Farmison & Co

Baked turkey platter with fragrant spices

Ingredients for 4 persons)

  • 750 g sweet potatoes (peeled and cut into 1-inch pieces)
  • 500g butternut squash (peeled and cut into 1-inch pieces)
  • 400g cooked turkey meat (white and brown)
  • 1 bunch of spring onions (sliced)
  • 2 tsp sweet paprika
  • 1 teaspoon of ground cumin seeds
  • 1 tsp of fennel seeds
  • 1 teaspoon of cinnamon
  • Pinch of saffron (optional)
  • Finely grated zest and juice of 2 limes
  • 2 garlic cloves, crushed
  • Sea salt
  • 150 ml light poultry stock
  • 2 tablespoons of chicken schmaltz (melted fat) or olive oil
  • Small bunch of coriander
  • Sour cream for serving


  1. Preheat the oven to 200 ° C ventilated or 220 ° C without ventilation.
  2. Place the sweet potatoes, squash and spring onions in a large, shallow roasting pan and sprinkle with the spices, lime zest, garlic, salt and broth.
  3. Drizzle with chicken schmaltz or olive oil, then bake for 45 minutes or until just cooked through.
  4. Combine the turkey and lime juice in the pan, mix everything together thoroughly, then cook for another 10 minutes, making sure the turkey is piping hot.
  5. Finish with a pinch of cilantro and a spoonful of sour cream.

See the best expert advice on how to get the most out of leftover food including Yorkshire puddings, cakes and tortilla chips.