Crowd-Pleasing Recipes for Turkey Leftovers

By on 14th December 2016 (updated: 10th March 2020) in Latest News

Christmas turkey

Turkey doesn’t have to end at the Christmas Day dinner table. Despite supermarkets’ and butchers’ best efforts to advise us on turkey size, every year without fail there always seem to be leftovers. With that in mind, we’ve put together a list of our favourite turkey leftover recipes to use.
No more boring cold cuts or excess waste: these recipes suit a variety of palettes, with flavours from Thailand all the way to Mexico. Leftover food has never been so good!

Turkey Croque Monsieur Sandwich
Take your sandwich to the next level with this delicious cheesy twist.

turkey croque monsieur
Ingredients (serves 1):
100g leftover cooked turkey
2 slices of bread
40g cheese (Gruyère and Stilton work best)
10g butter
10g plain flour
100ml milk
1 teaspoon of mustard
Cranberry sauce
1) Preheat oven to 200ºC.
2) Heat saucepan to low heat and melt butter. Add flour and stir to make a roux. Pour milk and stir/whisk until smooth.
3) Increase the heat on the pan and simmer. Remove from the heat and stir in the cheese, mustard and any preferred seasoning.
4) Spread cranberry sauce onto bread and top with cheese sauce.
5) Top with turkey and sandwich together.
6) Top with remaining grated cheese and bake in oven until golden brown.



Thai Coconut Curry with Turkey Meatballs
Spice up your life with a taste of the Far East.

Thai coconut curry with turkey meatballs
Ingredients (serves 4):
500g turkey mince
600g stir-fry vegetables
400g cooked noodles (egg or rice)
800ml coconut milk
1l stock (chicken or vegetable)
2 garlic cloves
2 tablespoons fish sauce
4 tablespoons red Thai curry or tom yum paste
2 limes (juice and zest)
Chopped coriander
1) Blend coriander and garlic in food processor until finely chopped.
2) Add turkey and a tablespoon of fish sauce and blend.
3) Use ingredients to roll into meatballs around 3cm in diameter.
4) Heat saucepan and add tom yum or red Thai curry paste with a tablespoon of water for 2–3 mins. Pour in coconut milk, chosen stock, lime zest and juice and the remaining fish sauce and bring to a simmer.
5) Add meatballs and cook for approximately 3 mins.
6) Throw in the stir-fry vegetables and cook for 5 mins more or until meatballs are cooked all the way through.
7) Add noodles and cook until warm. Season and serve!
Turkey Enchiladas
Get together round the table with this rich and tasty tear-and-share dish.

Turkey enchiladas
Ingredients (serves 4):
500g turkey mince (grind leftovers in food processor)
1 medium onion
1 pepper
400g chopped tomatoes
400g red kidney beans
1 tablespoon lime or lemon juice
2 tablespoons coriander
Flour tortillas
Grated Cheddar cheese
Side salad
1) Preheat oven to 200ºC.
2) Heat oil in a large frying pan and add turkey mince, chopped onion and pepper. Stir regularly.
3) Once ingredients are broken up, add chopped tomatoes and kidney beans.
4) Simmer and cook for 10 mins.
5) Stir and remove heat, adding lime juice, coriander and preferred seasoning.
6) Grease dish for oven and add oil. Place tortilla in pan and fill generously with mixture. Roll and push to the side and repeat with remaining tortillas.
7) Sprinkle with grated Cheddar cheese and bake in oven for 15 mins.
8) Serve with a green side salad.


Warming Wintery Pasta
Please the masses with this quick and easy Italian-inspired recipe.

Warming wintery pasta salad
Ingredients (serves 6–8):
300g turkey leftovers
500g pasta (farfalle, penne or fusilli work best)
300g mushrooms
200g fresh spinach
3 tablespoons crème fraiche or cream cheese
2 garlic cloves
1 lemon
Fresh thyme
Parmesan cheese
1) Peel and crush garlic, chop mushroom and shred turkey leftovers.
2) Cook the pasta in a pan.
3) Heat oil in a large pan and add garlic. Cook for 1 min until golden before adding thyme leaves, mushrooms and salt and pepper for seasoning. Fry for 5–10 mins.
4) Add turkey and cook for a further 5 mins.
5) Stir in crème fraiche and remove from heat whilst stirring ingredients.
6) Add drained pasta and toss the pasta into sauce and stir.
7) Add spinach, grated cheese and a squeeze of lemon. Give the mixture one last big stir before serving.


Traditional Turkey and Mushroom Pie
Keep up tradition with a classic pie. A dish that you can’t go wrong with!

Turkey and mushroom pie
Ingredients (serves 6):
300g turkey leftovers
350g mushrooms
500ml turkey gravy
1 sheet pastry
1) Preheat oven to 180ºC.
2) Chop the mushroom and shred the turkey leftovers.
3) Heat a large pan and sauté mushrooms with butter.
4) Add turkey and gravy and stir.
5) Pour ingredients into a large pie dish and cover with pastry. Shop-bought pastry works perfectly well, but feel free to make your own if preferred.
6) Pinch pastry around the edge of the dish and cut slits for steam to escape when cooking.
7) Bake pie for 45 mins and ensure you place dish on a baking tray to catch any overflowing gravy.
8) Serve with chunky fresh vegetables.
Voilà! There you have five tasty turkey leftover recipes that are sure to please the crowds!

Rik Hellewell is the Founder & Managing Director of Ovenu and a member of the Approved Franchise Association. He established Ovenu in 1993, cleaning 4,000 ovens and proving his concept over five years before starting the franchise business. Since then he has helped over 200 franchisees achieve their dreams of running successful businesses of their own. Established for over 25 years, the Ovenu concept has proven successful across the UK, New Zealand, Australia and the USA.