A Turkey Isn't Just For Christmas
22nd December 2015
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If your Christmas is anything like ours, then it’s a time for eating, drinking and making merry.  Every year we contemplate what to eat on Christmas Day, and like most people we opt for a nice bit of turkey.

Now, it’s always delicious, but later on it always leads to the same Christmas conundrum – what to do with all those leftovers.

It’s fair to say that I’m a big fan of the turkey sandwich (it just wouldn’t be Christmas without one to be honest) but there’s only so many you can eat – and believe me I’ve tried.

Well, we want you to make the most of the big bird this Christmas, and as well as top tips on keeping it at its tastiest; we’ve also included a few recipes for you as well (because we’re good like that) to help you transform that turkey into something amazing.

It’s always important to keep your leftover turkey at its absolute best, and to do that it has to be left to cool completely before you put it in the fridge. Once it’s cooled you need to get it in there as soon as possible. If you leave it hanging around all afternoon it could become unsafe to eat, so please bear that in mind before you slip into the inevitable Christmas induced coma listening to the Queen’s speech.

Always store it on the middle shelf of the fridge, away from the raw meat and fish you have in there. I know this means having to shuffle things around (putting things in our fridge over Christmas can seem like a game of Tetris) but that’s where it’s safest.

Your cooked turkey should be eaten within two days, but the chances are you won’t get through all of it, so portion up those leftovers and pop them in the freezer for a later date!

Here are a few recipes to help you make your turkey a bit more perky!

Enjoy, and have a fabulous Christmas and New Year everyone!


Delicious Christmas Pizza

This is quick and easy (it takes about 15 mins to prep and 12 mins to cook)

Ingredients (serves 2)

145g pizza base mix

6 tbsp tomato pasta sauce

Large handful (about 100g) leftover stuffing (a sausage stuffing works well for this)

Large handful (about 100g) leftover shredded cooked turkey

100g sliced mozzarella, 

Small pack sage leaves

1 tbsp olive oil



  1. Heat your oven to 220C/200C fan/gas 7. Prepare the pizza base mix as per pack instructions. Once rolled out, leave to rest for 10 mins, top with the pasta sauce.
  2. Scatter over the stuffing and turkey, top with the mozzarella. Toss the sage leaves with the oil, and scatter over the pizza, drizzling over any remaining oil. Bake for 10-12 mins until the crust is crisp and the cheese has melted.


Leftover Turkey Casserole

A real one pot wonder, this uses leftover veg too!

(Prep time 15 mins – cooking time approx. 25 mins)

Feeds 4


2 finely chopped onions

2 tbsp olive oil

1 eating apple, chopped and cored

1 tbsp dried sage

300ml veg stock

2 tbsp plain flour

2 tbsp runny honey

2tbsp wholegrain mustard

Approx 500g shredded turkey

Roughly 350g of any leftover roasted veg, diced



  1. Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, and then stir in the flour. Gradually stir in the stock followed by the honey and mustard.
  2. Bring to a simmer and stir in the turkey and roasted vegetables. Cover and gently simmer for 15 mins until turkey is piping hot. Season to taste.


Turkey Soup

Here’s a recipe for a spicy soup, nice and filling without leaving you feeling stodgy.

It takes 25 mins and feeds 4 people. Once it’s cooled it can be frozen for up to 1 month.


1 large onion thinly sliced

1 tbsp olive oil

1 red pepper thinly sliced

½ tsp chilli flakes

2 tsp ground coriander

3 tbsp Basmati Rice

1 ½ litres of hot Chicken Stock

250g of Turkey (leg meat is more flavoursome, but breast will do)

1 Can of Chick peas


Heat the oil in a large pan, add the onion and fry for 5 minutes until it softens.

     2. Add the red pepper, ground coriander, chilli and rice and stir round          the pan for about a minute. Pour in the hot stock, stir in the                  turkey and chickpeas and season well. Bring to the boil, cover                  and simmer for 8-10 minutes, until the vegetables and rice are              tender

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