Easy turkey leftover recipes
It is the day after Christmas and families everywhere are facing a conundrum… what to do with all that uneaten turkey? Well, you can step away from the dry sandwiches because we’ve got two tasty leftover turkey recipes, from Slimming World, for you.
How long can I use my leftovers for?
Leftover turkey curry recipe
Serves 4
Ready in 30 mins
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- Low-calorie cooking spray
- 1 large onion, roughly chopped
- 3 peppers (any colour), deseeded and thickly sliced
- 1 level tbsp medium curry powder
- 1cm piece fresh root ginger, peeled and finely grated
- 4 garlic cloves, crushed
- 400g can chopped tomatoes
- 200ml hot chicken stock
- 500g leftover lean turkey, skin and all visible fat removed, cut into chunks
- 400g leftover potatoes, cooked without fat, cut into chunks
- A small handful of fresh coriander, roughly chopped, plus sprigs to serve
Place a large non-stick frying pan over a medium-high heat and spray with low-calorie cooking spray. Add the onion and peppers and stir-fry for 3-4 minutes or until starting to soften and brown slightly. Stir in the curry powder, ginger and garlic, and cook for 1-2 minutes.
Add the tomatoes and stock, then bring to the boil over a high heat and bubble for 5 minutes.
Turn the heat down to low, then add the turkey and potatoes. After stirring, cook for 6-8 minutes to heat everything through.
Season lightly, then top with the chopped coriander and add the sprigs to garnish.
Top turkey tip: If you prefer a creamier curry, sprinkle ground cumin or cinnamon over some fat-free natural yogurt and add a dollop when serving.
Leftover turkey pie
Serves 4
Ready in 55 minutes
- Low-calorie cooking spray
- 2 leeks, sliced
- 250g chestnut mushrooms, quartered
- 1 onion, finely chopped
- 1 level tbsp cornflour
- 2 tsp mustard powder
- 500ml hot chicken stock
- 400g cooked skinless turkey meat, roughly shredded
- A small pack fresh parsley, finely chopped
- Juice of 1 lemon
- 2 x 39g filo pastry sheets
- Boiled green beans, trimmed, to serve
Preheat your oven to 180°C/fan 160°C/gas 4.
Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium-high heat. Add the leeks, mushrooms and onion, and cook for 5-6 minutes, stirring frequently, until softened.
Stir in the cornflour and mustard powder, and cook for a further minute. Increase the heat to medium-high and stir in the stock. Blitz 2 ladlefuls of the mixture using a stick blender or food processor until smooth, then return to the pan.
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Stir through the turkey, then bring to a simmer until piping hot. Remove from the heat and stir through the parsley and lemon juice. Season to taste.
Tip the mixture into a large pie or gratin dish. Tear the filo sheets in half, then scrunch and put on top to cover the pie filling evenly. Spray with low-calorie cooking spray and bake for 20-25 minutes, until the top is golden and crisp and the filling is bubbling.
At the same time, boil the beans for 3-4 minutes, then drain. Divide the pie between 4 bowls and serve hot, with the beans.
All recipes are taken from Slimming World’s collection. To find out more about Slimming World and how to join, visit slimmingworld.co.uk or slimmingworld.ie, or call 0344 897 8000 or 01 656 9696.
Images: Slimming World/Gareth Morgans
©Slimming World 2024
‘Slimming World’ is a trademark of Miles-Bramwell Executive Services operating as Slimming World.
For a video of these recipes, click here:
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