Leftover Turkey?

Whether its a quick salad with a twist, a  one pot dinner, something a little bit special, or anything to use up the leftover turkey, we have some delicious and quick recipes

For more recipes (and great leftover ideas)  please visit

Quick Coronation Turkey Salad


  • 500g leftover roast turkey meat
  • 60g natural yoghurt
  • 40g mayonnaise
  • 50g mango chutney
  • Juice of half a lemon
  • Pinch of mild curry powder to taste
  • Handful of dried sultanas (optional)
  • Bag of mixed salad leaves
  • To serve (optional): toasted flaked almonds, fresh coriander, chopped spring onions


Chop up the leftover turkey into bite size pieces removing any skin and bones. Put to one side.

Place the yogurt, mayonnaise, mango chutney, lemon juice, curry powder and sultanas (if using) in a large bowl. Mix until well combined.

Add the chopped turkey to the bowl and mix well until the turkey pieces are all coated with the sauce.

Serve over mixed salad leaves topped with toasted flaked almonds, fresh coriander sprigs or chopped spring onions if desired.

Serves: 4

Prep Time 10 mins

Cook Time 0 mins


One Step Creamy Turkey Bake



  • 300g tub of full fat crème fraiche
  • 3 tbsp milk
  • 2 cloves garlic, peeled and crushed
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh sage (or 1 tsp dried)
  • Salt & pepper to taste
  • 600g fresh British Turkey breast, diced
  • 1 head of broccoli, cut into thumb sized florets
  • 250g mushrooms, sliced
  • Boiled new potatoes or crusty bread to serve


  1. Pre-heat the oven to 180 C / 160 fan / gas mark 4.
  2. In a large bowl, combine the crème fraise, milk, garlic, mustard and sage. Season well to taste with salt and pepper and mix until smooth.
  3. Add the diced turkey, small broccoli florets and mushrooms to the sauce and mix together really well so everything is coated with the sauce.
  4. Pour into a large oven dish and bake for around 45 minutes until the turkey is cooked through and the broccoli is tender. If the sauce splits a little, give it a mix when it comes out of the oven, and it will come together again.
  5. Garnish with a few crispy-fried sage leaves (if desired), and serve with new potatoes or crusty bread.

Serves: 4

Prep Time 15 mins

Cook Time 45 mins

Sticky Honey Soy Turkey



  • 1 tablespoon vegetable oil
  • 420g turkey steaks, cut into 1cm strips against the grain of the meat
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 2 cloves crushed garlic
  • 2 teaspoons grated fresh ginger / pinch ground ginger
  • Roughly 250g green beans, cooked (frozen are fine)
  • 300g cooked rice to serve


Heat the oil in a large frying pan and fry the turkey strips for 4-5 minutes until golden and cooked through. Removed from the pan and keep warm.

Add a tiny splash of oil in the pan and add the garlic and ginger. Cook for around 1 minute stirring frequently so it’s cooked and soft but not brown or burned.

Add the honey and soy sauce to the pan and stir well over a medium heat. Simmer gently for around 2 minutes so it reduces slightly.

Return the turkey to the pan and mix it well so it’s all coated with the sauce. Add a splash of hot water if you think it’s too dry. Finally stir through the green beans and serve with rice.

Serves: 4

Prep Time 5 mins

Cook Time 15 mins

Hearty Leftover Turkey Broth




  • 25g butter
  • 1 leek, trimmed and chopped
  • 1 onion, chopped
  • 300g cooked leftover British turkey diced
  • 2 large carrots, diced
  • 1 large potato, peeled and diced
  • 900ml fresh turkey or chicken stock
  • 3 tbsp cornflour
  • 500ml milk
  • 198g can sweetcorn, drained
  • small handful chopped flatleaf parsley
  • 1 tbsp olive oil
  • 8 rashers smoked streaky bacon, chopped
  • 1 thick slice bread, crusts removed and cubed


Melt the butter in a large saucepan and fry leek and onion for 4-5
minutes until the vegetables begin to soften. Stir in the turkey, carrot, potato and stock, bring to the boil and simmer for 15 minutes or until the vegetables are just tender.

Mix the cornflour with 2 tbsp of the milk and stir into the soup with the remaining milk and sweetcorn, simmer stirring until thickened. Add the parsley and season to taste. Keep warm.

Heat the oil in a large frying pan and fry the bacon until crisp – add the bread cubes and cook in the bacon fat until crisp. Scatter over the soup to serve.

Serves: 6

Prep Time 25 mins

Cook Time 30 mins


Thank you to the British Turkey website for allowing us to use these recipes.