Savvy Saver Magazine
Savvy Saver Magazine

3 great recipes for left-over turkey

3 great recipes for left-over turkey
December 23, 2013
If you find yourself on Boxing Day with a mountain of turkey left over with no idea what to do with it, read on. We’ve put together three simple recipes that will tickle your taste buds and show off your culinary skills. Each turkey recipe should be enough to feed four adults so double or half the ingredients if needed.

Turkey Curry Recipe

Ingredients for making Turkey Curry
  • 500ml of vegetable, chicken or turkey stock
  • A few handfuls of turkey breast (chopped) or thighs
  • 1 onion (diced)
  • 4 medium potatoes (peeled and cubed)
  • Curry powder or chillies
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander seeds
  • 1 tbsp of garam masala
  • 150ml of plain yoghurt
  • A splash of oil
  • Further spices based on your personal taste
Our simple method making Turkey Curry
1) Heat a little oil in a large non-stick pan and add the diced onion
2) Add in the cumin, coriander, chilli and garam masala and cook over a medium heat until the onion begins to soften
3) Add in the potatoes and stir until they are covered with the spices
4) Add in your stock and bring the pan to the boil, stirring continuously
5) Do a quick taste test and add any more seasoning or spices if required
6) Reduce the heat and leave to simmer for around 15-20 minutes until the potatoes are soft
7) 5 minutes before you’re ready to serve, add in the yoghurt and turkey
8) Serve on a bed of rice with a further spoonful of yoghurt on top of each portion of the turkey curry

Turkey Pie Recipe

Ingredients for making a Turkey Pie
  • 400ml of vegetable, chicken or turkey stock
  • 3 handfuls of turkey breast (chopped) or thighs
  • Ready rolled puff pastry
  • 2 large carrots (sliced)
  • 2 small leeks (sliced)
  • 60g of butter
  • 50g of plain flour
  • A pinch of salt and pepper
Our simple method for making a Turkey Pie
1) In a large pan, slowly melt the butter and stir in the flour so it forms a paste.
2) Gradually add in the stock, in small amounts so that you create a smooth mixture the consistency of a thin sauce, and continue to stir until the sauce has fully thickened
3) In a separate pan, sauté the leeks and carrots in a little butter, being careful not to burn
4) Add the leeks and carrots after about 5 minutes to the main pan which contains the stock, flour and butter
5) Stir in the turkey and heat gently for a further 2 – 3 minutes.
6) Pour the mixture into a large oven-proof dish and cover with the puff pastry. You can cut the top by finding a plate larger than the oven dish and then using a knife to cut around it
7) Make sure the top is sealed and then make a few slits with a sharp knife
8) Cook your turkey pie in the oven for around 30 – 35 minutes as 180 degrees Celsius until the top is gorgeously brown and the mixture is starting to bubble out

Turkey & Vegetable Soup Recipe

Ingredients for making Turkey & Vegetable Soup
  • 1.2l of vegetable, chicken or turkey stock
  • Turkey breast, pulled using a fork to create strands
  • 2 large carrots ( peeled and chopped into 2cm chunks)
  • 2 sticks of celery
  • 200g of sweetcorn (half a large tin)
  • 150g of frozen peas
  • 3 medium potatoes (peeled and cubed)
  • A pinch of salt and pepper
Our simple method for making Turkey & Vegetable Soup
1) Pour the stock into a large pan and add in the potatoes.
2) Bring to the boil and then reduce the heat and simmer for around 10 minutes
3) Add in the carrots and celery, and then simmer for a further 10 minutes
4) Add the salt and pepper, together with the turkey, frozen peas and sweetcorn.
5) Heat for a further 5 – 10 minutes until the potatoes, carrots and celery are all soft and tender.
6) Serve with some crusty bread and add any further salt or pepper needed for taste.

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