Turkey Recipes

24/07/2012 15:10

Turkey is no longer thought of as just for Christmas. It is low in fat, reasonably priced, and makes for a real tasty dinner. So, if you are looking for ideas on how to cook fresh turkey. Or maybe you are wondering just what to do with all that leftover turkey from the festive celebrations. Here is a selection of recipe ideas for you.

~ Serves 4

3 tbsp Butter
1 Onion
1 Stalk Celery
4 tbsp Plain flour
1.2 litres Turkey or chicken stock
100g Brown rice
250g Mushrooms,sliced
200g Cooked Turkey
200ml Double Cream
25 fresh Sage leaves, finely chopped
freshly grated Parmesan Cheese, to serve

Melt half the butter in a large saucepan. Add onion, celery and sage and cook for 3-4 mins until onion is softened, stirring frequently. Stir in the flour and continue to cook for couple of minutes. Slowly add about one quarter of the stock and stir well. Pour in the remaining stock, stirring to combine well and bring just to the boil. Stir in the rice and season. Reduce the heat and simmer gently, partially covered for about 30 mins until the rice is just tender.

Meanwhile, melt the remaining butter in a large frying pan. Add the mushrooms and season. Cook until they are golden brown. Add the mushrooms to the soup. Next, add the turkey to the soup and stir in the cream. Continue simmering for about 10 minutes until heated through. Season to taste. Ladle into warm bowls and serve with Parmesan cheese.


500g Turkey mince
1 Clove garlic, finely chopped
1 Onion,finely diced
1 tsp English mustard
2 Slices of bread, ground into breadcrumbs
1 tbsp Olive oil
Zest & juice of 1 lemon
5 Stalks fresh thyme, leaves removed
Flour for dusting

In a large bowl, mix together the turkey mince, breadcrumbs, onion, garlic, mustard, lemon zest & juice and the thyme. Combine the mixture well together.
Sprinkle flour onto a plate. Gather a small amount of the mixture and roll into a ball, then pat into a flattened shape, place into the flour, turning to coat both sides. Repeat with the remaining mixture.

In a frying pan heat a little oil, add the patties and cook over a high heat for 3 - 4 mins on each side. Turn down the heat and continue to cook for a further 6 mins until cooked through. Keep turning the patties as they cook so they get lovely and crispy. ~ Serve with a salad and your favourite chutney. Or they would be very nice served on a toasted bun with crispy salad leaves.

Tip ~ These patties can be made up the day before and kept in the fridge to save time. Or, you can freeze the Patties, they will keep for up to a month in your freezer. Allow them to cool after cooking and then just pop them into a freezer bag or container. Then when required, just heat a little oil in a frying pan and cook them gently.

~Serves 4

350g Fresh turkey mince
1 Clove garlic, finely chopped
2 tbsp Fresh chopped parsley
1 Egg, lightly beaten
Plain flour
3 tbsp Olive oil
1 Onion
1 Celery stick, finely chopped
1 Carrot, finely chopped
400ml Passata
1 Bay leaf
Fresh rosemary sprig
Salt & black pepper
350g Dried Penne pasta
Parmesan cheese, to serve

Put the turkey, garlic and parsley in a bowl and mix well. Stir in the egg. Season to taste. Dust your hands lightly with flour and shape the mixture into walnut-sized balls. Lightly dust the meatballs with flour. Heat the oil in a saucepan. Add onion, celery and carrot. Cook over a low heat for 5 mins, stirring occasionally, until softened. Turn up the heat to medium and add the meatballs, cook turning them frequently, for 8-10 mins, until golden brown all over. Pour in the passata, add the rosemary and bay leaf. Season to taste and bring to the boil. Lower the heat and cover. Simmer gently for 45-50 mins.

Just before the meatballs are ready, bring a large pan of water to the boil. Add the pasta, bring back to boil and cook for 8-10 mins, until tender but still firm to the bite. Drain and add to the pan with meatballs, stir gently and heat through. Spoon into individual warmed bowls. Sprinkle over with parmesan cheese and serve.

This is a great way to use up that leftover turkey. This dish combines chilli, ginger and spices for a really colourful and tasty curry.

4 tbsp vegetable oil
1 Onion, chopped
4 Garlic cloves, crushed
2 Green Chillies, chopped
150g Cherry tomatoes
150g Green beans,topped & tailed
500g Cauliflower, cooked & broken into small florets
600ml Turkey /chicken stock
juice of 1/2 Lemon
300g Cooked turkey, cut into strips
1 tsp Cumin seeds
1 tsp Ground coriander
1 tsp Garam masala
1 tbsp Grated root ginger
250g Basmati rice

Preheat the oven to 180C/350F/gas 4.
Place the oil, onion, garlic, spices, ginger and chillies into a large roasting dish and cover with foil. Cook in the oven for 10 mins or until onion has softened and has turned lightly golden. Add the rice, cauliflower and stock, cover and return to oven for 10 mins. Add the turkey, tomatoes and beans and cook for 15 mins until the rice is cooked and the liquid has been absorbed. Squeeze over lemon juice and serve.

Tip ~Toast 50g Cashew nuts and sprinkle over the curry to serve.

This is a great recipe to use up any of that leftover turkey.
It has a Thai-style dressing which makes it quite refreshing. So quick and easy to prepare. Great served as festive buffet food.
Serves 8-10

2 x 450g Packs of ready-to-cook noodles
450g/1lb Cooked turkey, shredded
2 Bunches spring onions, sliced diagonally
1 large Red chilli, halved, deseeded & sliced
20g Coriander, roughly chopped
3 tbsp Sesame seeds

3 Cloves garlic, crushed
1 tbsp Ginger, grated
1 tbsp Caster sugar
8 tbsp Olive oil
5 tbsp Lime juice

Place the noodles into a bowl and cover with boiling water. Leave for 5 mins, then drain and plunge into cold water. Put the noodles into a serving bowl along with the turkey, spring onions, chilli, coriander and sesame seeds. To make the dressing, combine the oil, lime juice, garlic, ginger and sugar. Pour over the salad, mixing well together.


Here is a quick idea for a turkey pie. You can use any leftover turkey and any vegetables from your thanksgiving or festive lunch for this recipe. And, If you have any leftover Ham then just slice that up and throw some in as well.

In a saucepan, heat 1 tbsp oil and add a finely chopped onion. Cook until transparent. Add some leftover shredded turkey, and 1tbsp of plain flour, slowly add 300ml milk stirring continually until it begins to thicken. If you find it is too thick then just top up with a little vegetable stock. Season well with salt and plenty of freshly ground black pepper. Add some tarragon and any leftover vegetables. Spoon into a oven proof dish and top with some ready to roll puff pastry. Pop into the oven and bake the pie at gas 6/200C for about 30 minutes until risen and golden.

These are delicious cooked over hot coals on the barbie. Or you can just pop them under the grill to cook.
~ Serves 4

500g /1lb Minced turkey
8 sun - dried tomatoes halves in oil, drained & chopped
1 tbsp Tarragon, chopped
1/2 Red onion, chopped finely
1/2 tsp Paprika
1/2 tsp Salt
4 slices rindless streaky bacon, halved

To serve..

4 Ciabatta rolls
Crispy salad leaves

Put the sun-dried Toms, turkey and tarragon into a blender or food processor and process until smooth. Spoon the mixture into a bowl and stir in the onion. Season with the Paprika and salt and mix well.

Divide the mixture into 4 and shape into rounds. Stretch 2 strips of the bacon over each burger and secure with cocktail sticks. Barbecue or grill the burger over hot coals for 20-25 mins, turning them frequently. ~Serve in the ciabatta rolls with crisp salad leaves.

Tip ~ to stop the cocktail sticks burning during cooking, soak them in water for 30 minutes before use.