It’s hard to get excited by endless rounds of turkey sarnies so try these tasty ideas instead — those leftovers will soon be polished off.
1. A feast from the East
For a delicious salad, toss together shredded red and green cabbage, grated carrot, chopped fresh coriander, a finely chopped chilli and some shredded turkey breast. Splash with a ginger and soy salad dressing and garnish with toasted sesame seeds.
2. Spicy wraps
Combine a handful of shredded turkey with a little reduced-fat mayonnaise mixed with 1/2 teaspoon curry paste then spread on a wrap. Top with tomato, lettuce, cucumber, chopped chilli and fresh coriander then roll up.
3. Take comfort
Throw some chopped onion, leek, carrot, potato and garlic into a casserole pot with salt-reduced chicken stock, a bay leaf and black pepper. Cook in a medium-hot oven for about 30 minutes then add leftover turkey and some frozen sweet corn. Return to oven for 15 minutes then pour into bowls. Serve with wholemeal bread.
4. Herby canapés
Top small pieces of baked pita bread with spoonfuls of diced turkey mixed with pesto. Garnish with fresh basil to pass around.
5. Instant pizza
Mix bite-sized turkey pieces with some barbecue sauce in a bowl. Top a thin pizza base with a little more barbecue sauce, thinly sliced red onion, chopped tomatoes, some reduced-fat mozzarella cheese and turkey. Bake in oven until heated through. Serve sliced.
6. Make it Mediterranean
In a bowl combine chopped turkey with cooked couscous, chickpeas, chopped tomatoes and celery. Drizzle with a little olive oil and lemon juice, and season with black pepper.
7. Beat snack attacks
Scatter turkey slices, grated reduced-fat cheese and finely diced red pepper on a wrap and top with another wrap. Press down sides to form a parcel then cook in a non-stick frying pan over a medium-hot heat for a couple of minutes on each side until cheese has melted. Cut into wedges and serve with reduced-fat sour cream and guacamole.
8. Satisfying spuds
Mix turkey breast with grilled lean bacon, chopped avocado, a little lemon juice, reduced-fat sour cream and season with black pepper. Serve with hot jacket potatoes.
9. Oodles of noodles
Make a tasty salad by combining cooked noodles with a handful of sliced turkey, some sweet chilli sauce, finely chopped chilli, a handful of fresh coriander, roasted peanuts and a dash of lime juice.
10. Faster pasta
To make a healthy pasta bake, simply mix together diced turkey, cooked whole-wheat pasta, steamed broccoli and salt-reduced tomato sauce. Transfer to a baking dish, top with a little grated reduced-fat cheese then bake until top is golden brown.
Take stock – it’s easy!
Instead of just binning the carcass, use turkey bones to make your own low-salt turkey stock. Strip the bones of meat then place them in a baking tray with 2 sliced carrots, 1 sliced onion and 2 sliced celery sticks. Roast in a hot oven for 30 minutes then transfer to a large pan with about 3 litres water, 1 teaspoon crushed peppercorns and 2 bay leaves. Bring to the boil, reduce the heat then simmer for 1 1/2 to 2 hours. Cool, strain through a sieve then freeze in freezer bags for up to three months.
Be safe: Keep it chilled
Avoiding foodborne illness is easy if you remember the 4Cs: Cook, Clean, Cover and Chill. To keep leftover turkey safe, follow these guidelines:
- Leftover meat should be taken off the bone, cut in small pieces and stored in a covered shallow dish and refrigerated within two hours of serving.
- Once refrigerated, turkey should be eaten within three days.
- If you are reheating turkey, make sure it is steaming hot all the way through.