How to enjoy tasty turkey leftovers

After the stresses of preparing Christmas lunch, turkey leftovers are a real reward for cooks – they can be transformed into quick and easy lunches and suppers for all the family, so you don’t need to spend the rest of the festive holidays in the kitchen.

Cooked turkey will keep in the fridge for up to 3 days – simply carve into slices and wrap well with cling film. As well as the usual turkey sandwiches, it is delicious served cold with pickles and mashed potatoes or as part of a cold meat buffet on Boxing Day. Just make sure the turkey is not left out of the fridge for too long.

If you fancy something warming to beat off the cold, you can also reheat leftover turkey once - place in a dish with a little gravy or stock, cover, and microwave until piping hot. There are endless ways to use up leftovers so you can be creative - try out some of the delicious recipe ideas on britishturkey.co.uk such as exotic Moroccan Turkey and Harissa Stew or creamy Turkey Mustard Bake. And if you find you still have some left you can freeze the meat for up to a month.

So feeding the family over Christmas has never been so easy… time to put your feet up for a well-deserved rest!

Try this simple recipe that uses up Christmas leftovers - turkey, Stilton and brandy:

INDIVIDUAL TURKEY AND STILTON PIES

Makes: 4

Ingredients:

- 1 tbsp olive oil

- 3 sweet potatoes, cut into chunks

- 225g chestnut mushrooms

- 400g leftover cooked British turkey, cut into chunks

- 2 sprigs fresh thyme, leaves only

- 1 tbsp brandy (optional)

- 100ml stock

- 150ml double cream

- 75g Stilton, crumbled

- 375g pack ready rolled puff pastry

- Milk or beaten egg to glaze

- rock salt

Method:

1. Heat oil in frying pan and fry sweet potatoes over low heat for 8-10 minutes until beginning to soften. Stir in mushrooms, cooked turkey and half the thyme and cook for further 4-5 minutes.

2. Preheat the oven to 200•C/Gas mark 6. Pour brandy over the turkey mixture if using, and bubble for 1 minute, then add stock and cream and warm through. Remove from heat and stir in Stilton.

3. Unroll pastry. Cut 4 pastry lids slightly larger than the 4 x 400ml dishes you are using. Divide filling between dishes. Lay the pastry circles over the top and press to the rim firmly. Brush with beaten egg and scatter with rock salt and remaining thyme. Bake for 20 minutes until golden.

For more information, visit britishturkey.co.uk.