Don’t bin those holiday leftovers! Turn them into delicious dinners.
1. Wrap it up!
Wrap up leftover turkey in a tortilla with a smear of light cream cheese, thin slices of avocado, grated carrot, sprouts or snow peas and a dollop of chutney (we like mango and chilli).
2. Soup... with spice
Turn leftovers into lunch with this easy soup: sauté 1 chopped onion and 2 chopped garlic cloves with 1 teaspoon each chilli flakes and cumin. Add 2 cans rinsed chickpeas, 2 cans chopped tomatoes and 4 cups stock. Bring to the boil, then simmer for 30 minutes. Add 3 cups chopped cooked turkey and cook for 10 minutes. Serve with chopped coriander and natural yoghurt
3. Mexican meal
Make it Mexican night. Divide turkey between tortillas, and serve with corn, chopped tomatoes, red kidney beans, shredded lettuce, salsa and lime wedges.
4. Turkey Waldorf
Our version of a classic. In a large bowl, mix 4 cups mixed green leaves, 1/2 cup currants or craisins, 1 chopped apple, 1 diced avocado, 1/4 sliced red onion, 50g walnuts and balsamic vinegar.
5. Turkey melt
On a slice of rye toast, layer cooked turkey slices, thin slices of reduced-fat mozzarella and onion relish. Top with rye, spray with oil and cook in a frying pan over medium-high heat, until cheese melts. Serve with salad.
6. Soba noodle salad
Make a quick mid-week lunch by combining 200g cooked soba noodles, 150g leftover turkey, 1 sliced red capsicum, 4 sliced green onions, 1 thinly sliced cucumber and 1 grated carrot. Toss with 1 teaspoon sesame oil and 1 tablespoon mirin.
7. Slap dash hash
Add leftover turkey to bubble and squeak or pan-fry 600g cubed, boiled potatoes with 2 chopped onions and 1 teaspoon ground black pepper over medium-low heat for 15–20 minutes, until evenly browned. Add 250g chopped, cooked turkey and cook for 1–2 minutes. Serve with 2 tablespoons each minced parsley and green onions.
8. Mediterranean pasta
For a light, delicious pasta dish, cook and drain penne. Return to the saucepan and combine with shredded, cooked turkey, chopped artichoke hearts, crumbled blue cheese, baby spinach and diced sun-dried tomatoes. Sprinkle with paprika before serving.
9. Frittata in a flash
Use up leftovers in a frittata. We like this idea: in an ovenproof frying pan, saute 3/4 cup chopped broccoli and 1/4 chopped onion. Add 3/4 cup chopped, cooked turkey and warm through. In a bowl, whisk together 4 eggs, 1/2 cup grated cheese, 1/2 skim milk and 1 teaspoon curry powder. Pour over turkey mixture in pan, then transfer to oven and cook for 12–15 minutes, until golden.
10. Sunday night casserole
Make a casserole for the whole family: sauté 1 1/2 cups chopped celery, 1/2 chopped green capsicum and 1/2 cup chopped onion until tender. Transfer to a large casserole dish, along with 2 cups cooked macaroni, 2 cans cream of mushroom soup, 2/3 cup skim milk, 2 cups grated cheese, 1 1/2 cups chopped, cooked turkey and 1/4 teaspoon ground nutmeg. Top with 1/2 cup sliced almonds and bake at 180ºC for 30 minutes, until bubbling.