Inventive meals for your left-over turkey

Whether it’s a turkey and cranberry sandwich or a classic stir-fry you stick to, we’re always trying to come up with new ways to be inventive with our left-overs on Boxing Day. Here’s some perfect recipes to help

Turkey & Black Bean Chilli Bowls

Preparation time: 15 minutes
Cooking time: 20 minutes

Photo: Waitrose


  • 300g pack British turkey breast strips
  • 1 tsp Tabasco Pepper Sauce
  • 2 garlic cloves, crushed
  • 2 limes, juice of 1 and 1 cut into wedges
  • 1 tsp honey
  • 2 tbsp sunflower oil
  • 1 red onion, diced
  • 400g can black beans, rinsed and drained
  • 250g pack microwavable brown rice
  • 2 tomatoes, diced
  • Large handful coriander, roughly chopped
  • 1 avocado, sliced
  • 40g grated cheddar


  1. Put the turkey in a resealable bag with the Tabasco, garlic, juice of ½ lime, honey, 1 tbsp oil and a pinch of salt. Massage the marinade into the meat through the bag; set aside.
  2. Heat the remaining 1 tbsp oil in a medium saucepan and fry the onion gently over a medium heat for 5 minutes, until softened. Add the black beans and fry for a further 2-3 minutes. Add the rice to the pan, season and heat for another 2 minutes. Take off the heat, stir in the remaining lime juice plus the tomatoes and coriander, then season.
  3. Heat a griddle pan over a medium-high heat. Cook the turkey strips for 2-3 minutes on each side, or until cooked through. Divide the rice and black bean mixture between bowls and top with the turkey, avocado, lime wedges and a sprinkling of cheddar.

Turkey Meatballs with Creamy Lemon Pasta

Preparation time: 15 minutes
Cooking time: 15 minutes

Photo: Waitrose


  • 500g pack essential Waitrose British Turkey Breast Mince
  • Zest of 1 unwaxed lemon, finely grated
  • 1 tbsp vegetable oil
  • 350g La Pasta di Aldo Pappardelle or Waitrose Linguine
  • Juice of ½ a lemon
  • 4 tbsp half fat crème fraîche
  • 50g bag Waitrose Wild Rocket Waitrose Watercress, Rocket & Spinach salad, to serve


  1. Squeeze together the turkey mince, the finely grated lemon zest and a little seasoning. Roll into 20 balls, about the size of a walnut, then heat the vegetable oil in a frying pan and fry them for 12–15 minutes.
  2. Meanwhile, cook the pasta according to the instructions on pack, drain and return to the pan. Dress with the lemon juice, crème fraîche and the wild rocket and stir until wilted, season to taste. Top with the meatballs. Serve with Waitrose Watercress, Rocket & Spinach salad.

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Faye Dixon

Lifestyle Journalist and Blogger from the North East.

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