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Christmas Fun - Turkey Tips

Below are some top recipes to help you use up your leftover turkey

Turkey and Leek Pie


Knob of butter
Chopped onion
Clove of garlic
Chopped leek
Cold cooked chunks of turkey
Glass of white sine
1 desert spoonful of flour
Salt and pepper
½ pint of chicken or vegetable stock
Splash or two of double cream or crème fraiche
Puff pastry or short crust pastry for lid and egg and milk mixture to glaze


Gently cook off the onions and garlic in the butter and add the leek. Cook gently for 3 minutes. Add the glass of wine and once absorbed, stir in the flour. After 30 seconds, slowly stir in the stock and then add the turkey and seasoning. Gently simmer for 5 minutes then add the cream. Carefully pour into your pie dish and cover with a rolled out pastry lid. Glaze. Cook in oven for 20 - 30 minutes at 200 degrees or until golden brown. Serve with mashed potato and peas with bacon and red onion or any other veg of choice.

Turkey Pasta Medley



Pasta of choice
Cold cooked chunks of turkey
Hot or cold cooked sausages
Hot or cold cooked bacon
Freshly chopped tomatoes with or without seeds
Chopped cucumber
1 Sliced spring onion
Light mayonnaise
½ teaspoon of Dijon mustard
2 teaspoons of wholegrain mustard


Cook your pasta in a pan of boiling water using instructions on the packet and then drain and put in a huge bowl. At the same time, cook your mushrooms. Add all the meat and salad ingredients and the cooked mushrooms. Stir in a couple dollops of mayonnaise and the mustard. Serve with nice bread rolls. Delicious when warm but can be eaten cold later.


Turkey Pate


250g Cooked chopped turkey
100g Cooked chopped bacon or cold ham
100g crème fraiche
½ tablespoon of fresh tarragon
1 tablespoon chopped fresh parsley
Salt and pepper to season


Blend all the ingredients together until a smooth paste and add salt and pepper to season.
Serve on rye bread or toast and garnish with pickles, chutney or tomato.

You can use poached salmon instead of turkey and ham and replace tarragon with capers and a squeeze of lemon juice.


Paprika Turkey

1 small splash of vegetable oil
500 g Cold cooked turkey chunks
Red onion finely copped
1 clove of garlic
1 red pepper sliced and deseeded
1 tablespoon paprika
1 tablespoon flour
500 mls chicken stock
1 teaspoon caraway seeds
454 g tin of chopped plum tomatoes
Sour cream and chopped fresh parsley to serve


Add oil to pan and heat. Cook off onion and garlic and red pepper for 3 ½ minutes. Stir in the paprika, flour and caraway seeds and cook for 30 seconds. Gently add the stock and keep stirring Add the turkey, tomatoes and seasoning. Gently simmer for 20 minutes.
Serve with dollop of sour cream and a sprinkle of chopped parsley. Is very nice with rice or salad or jacket potato or potato wedges.