Three ways with leftover turkey

5 December 2023

Leftover turkey needn't be just for turkey sandwiches after the festive feast. We've got some great, easy recipes which means you can enjoy turkey again and again!

Discover more recipes

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Bubble & squeak cakes

Cottage pie with fiery parsnip mash

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Nutritional highlights

Turkey is a lean meat that is a rich source of protein, vitamin B6, B12 and zinc.

B vitamins - are important when it comes to getting energy from our food, along with helping in the formation of blood cells that carry oxygen around the body.

Zinc - helps boost that immune system, something that's particularly important throughout the winter months!

Turkey is also very low in fat, something which can contribute to maintaining good heart health and managing weight.

Note: When reheating leftover turkey, always make sure that its steaming hot all the way through before you eat it. Don’t reheat more than once.

Turkey and walnut salad

(Makes 4 servings)
Preparation time: 15 minutes


  • 100g Greek yoghurt
  • 150g mayonnaise
  • Black pepper (to taste)
  • 4 celery stalks, chopped
  • 80g dried cranberries
  • 400g leftover cooked turkey (shredded)
  • 50g walnuts
  • 300g Mixed salad leaves (kale, spinach and rocket work well)
  • Juice from 1/2 lemon


Into a bowl, whisk together the Greek yoghurt, mayonnaise, celery and pepper.

Then, mix in the dried cranberries, leftover turkey and walnuts.

Toss the mixed salad leaves with the lemon juice.

Serve the turkey mixture on a bed of the mixed salad leaves.

Turkey and butternut squash curry

(Makes 4 servings)
Preparation time: 10 minutes
Cooking time: 30 minutes


  • 400g butternut squash (diced)
  • 1 tbsp olive oil 
  • 1 onion (chopped)
  • 1 tsp chilli flakes
  • 2 garlic cloves (crushed)
  • 1 thumb sized piece of ginger (grated)
  • 2 tsp garam masala
  • 300ml coconut milk
  • 200g tinned chickpeas
  • 400g leftover cooked turkey (shredded)
  • 4 lime wedges (to serve)
  • Prepared rice


Pre heat the oven to 220 ºC.

Place the butternut squash into a roasting tin and brush lightly with ½ tbsp of olive oil. Roast for 15 minutes.

Meanwhile, heat 1/2 tbsp olive oil in a frying pan and add the onion, chilli flakes, garlic, ginger and garam masala. Cook for 3 minutes. 

Pour the coconut milk into the frying pan, mixing well.

Remove the roasted butternut squash from the oven and add to the frying pan, along with the chickpeas and leftover turkey.

Bring to the boil and simmer for 10 minutes making sure that the dish is piping hot and the turkey is heated through.

Serve with a lime wedge alongside brown rice.

Turkey pizza

(Makes 2 pizzas)
Preparation time: 10 minutes
Cooking time: 30 minutes


  • 2 large wholemeal tortillas
  • 200g tinned chopped tomatoes
  • 40g spinach (washed)
  • 75g mozzarella cheese (chopped)
  • 200g leftover cooked turkey (shredded)
  • 50g dried cranberries


Pre heat the oven to 220 ºC.

Spray two large baking trays with olive oil (this prevents the pizzas sticking to the trays) and place a tortilla wrap on each.

Divide the chopped tomatoes in half and spread over the wraps, leaving a 1cm gap around the edge.

Place the spinach, chopped mozzarella, leftover turkey and cranberries across the tortillas evenly.

Place both trays in the oven for 4-5 minutes, until the cheese has melted and the edges of the wraps turn golden brown.

Remove from the oven and serve.