Four leftover turkey recipes you have to try this Christmas

With many of us having smaller gatherings this Christmas, you might find yourself with more turkey leftovers than usual.

But if you're tiring of the traditional turkey sandwich, we've rounded up four recipes to inspire you, provided by chefs and cookery experts.

Their suggestions include fresh, Thai-inspired dishes that will delight your palate after days of heavy food and a delicious Greek turkey, spinach and feta gratin.

See our best food and drink rated by our consumer tasting panel including sweet potato fries, tomato pasta sauce and gravy granules.

• 800g cooked turkey (diced)
• 150ml bread sauce
• 1 bunch of parsley (finely chopped)
• Juice and zest of half a lemon

For the spinach:

• 1kg fresh spinach (washed, drained and roughly chopped)
• 1 onion (finely chopped)
• 3 spring onions (finely sliced)
• 3 tbsp dill (finely chopped)
• 50ml olive oil
• 200g feta cheese
• Pinch of nutmeg

For the bechamel sauce:

• 750ml milk
• 100g butter
• 100g plain flour
• 3 egg yolks
• 50g feta cheese (optional)
• Pinch of grated nutmeg

To serve (optional):

• 1 tbsp sesame seeds
• 1 tbsp black sesame seeds
• A few filo shards made from one or two sheets of filo (depending on size), brushed with butter and baked at 180°C for 10-15 minutes until golden

Method

Ingredients

• 500g boneless turkey (cut into bite-sized pieces)
• 1 tbsp vegetable oil
• 3 tbsp Thai green curry paste
• 400ml coconut milk
• 1 tbsp palm sugar
• 2 tbsp fish sauce
• 3 lime leaves (torn)
• 100g pea aubergines
• 100g Thai aubergines, cut into quarters (or purple aubergines, cut into chunks)
• 150g cooked bamboo shoots (cut into bite-sized pieces)
• Pinch of sea salt
• Handful of basil leaves

To serve:

• Steamed rice
• 2 red spur chillies (diagonally sliced)
• Sprigs of basil

Method

1. Heat the oil in a saucepan over a high heat and add the curry paste. Stir-fry for 10 seconds until fragrant.
2. Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the oil splits and rises to the surface.
3. Add the remaining coconut milk, the palm sugar and fish sauce, and season with a pinch of salt. Stir in the lime leaves and add the turkey to the pan. Add the pea aubergines, Thai aubergines and the bamboo shoots. Cook over a medium heat for 5-7 minutes.
4. Stir in the basil leaves.
5. Ladle into serving bowls, garnish each one with some sliced chilli and a sprig of basil. Serve with steamed rice.

See all of our best food and drink.

4. Turkey tray bake with fragrant spices

Jeff Baker - Farmison & Co executive development chef

Ingredients (serves 4)

• 750g sweet potatoes (peeled and cut into 1-inch chunks)
• 500g butternut squash (peeled and cut into 1-inch chunks)
• 400g cooked turkey meat (white & brown)
• 1 bunch spring onions (sliced)
• 2 tsp sweet paprika
• 1 tsp ground cumin seeds
• 1 tsp fennel seeds
• 1 tsp cinnamon
• Pinch of saffron (optional)
• Finely grated zest and juice of 2 limes
• 2 crushed garlic cloves
• Sea salt
• 150ml light poultry stock
• 2 tbsp chicken schmaltz (rendered fat) or olive oil
• Small bunch of coriander
• Sour cream to serve

Method

1. Preheat oven to 200°C fan assisted or 220°C without a fan.
2. Put the sweet potatoes, squash and spring onions into a large shallow roasting pan and sprinkle with the spices, lime zest, garlic, salt and stock.
3. Drizzle over the chicken schmaltz or olive oil then bake for 45 minutes or until just cooked.
4. Mix the turkey and lime juice into the pan, carefully toss everything together then bake for a further 10 minutes, making sure the turkey is fully heated through.
5. Finish with a sprinkle of coriander and a dollop of sour cream.

See expert top tips on how to make the most of leftover food including Yorkshire puddings, cake and tortilla chips.