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Forget the boring Boxing Day dry turkey sandwiches! We asked professional chef and BZ nutritionist, Sam, to share her best recipes for using up the turkey leftovers.  




image credit: Claudia Curici

We know they might not be the most popular feature on the Christmas dinner table but for sprout lovers this charred medley is a winner. Who knows, you might even convert a hater! Cooked in one pan this also saves on the washing up.  


200g Cooked turkey 

100g sprouts, halved lengthways 

100g tenderstem broccoli  

1tsp cranberries or low sugar cranberry sauce 

2tsp toasted pine nuts 


Simply sauté all ingredients in a frying pan or wok with a little oil.  




image credit: BBC Good Food

This dish is so simple and chick to make, and is bursting with Asian-inspired flavours.  


200g Cooked turkey, shredded 

2 ripe peaches, stone removed and cut into slices (any stone fruit will work nicely, try nectarines or plums!) 

100g Mangetout finely shredded lengthways 

3 Spring onions 

For the sauce, mix: 

2 tbsp chopped fresh coriander 

Zest and juice of 1 lime 

1 tsp reduced salt soy sauce 

1 tsp rapeseed oil 


Gently heat the turkey, peaches, mangetout and spring onions in a frying pan with the sauce drizzled over the top. Serve with couscous or noodles and sprinkle sesame seeds on top! This recipe is also delicious served cold with salad.




image source: BBC Good Food

A really easy one pot dish that you can even make in a slow cooker!


500g Turkey

1 white onion

2 cloves garlic

1tsp tomato puree

450g can chickpeas

2 large carrots

450g can chopped tomatoes

1 sweet potato

Fresh coriander

Flaked almonds

Pomegranate seeds


Either chuck all the ingredients in a slow cooker or pressure cooker, or make on the hob in a saucepan.

If you like your food a little fruity then why not try adding a couple of dried apricots, sultanas or dates left over from Christmas?

vegetable soups

image source: The Cozy Apron

It may seem obvious but all of those lovely left over veg can easily be thrown into a soup. Potatoes are a great thickener and your root veg will bring sweetness to any soup, while sprouts and chestnuts will add a hint of nuttiness. If you don’t fancy soup in the immediate days following Christmas, all of these things can be frozen for up to three months then added straight to your soup when needed, no need to defrost just make sure it’s piping hot before you dig in.


Any vegetables of your choice – cut into small pieces

Vegetable or chicken stock


Chop and dice your vegetables into little bitesize chunks. Simmer the veg in your stock for 25 minutes – that’s it!




image source: ASDA Good Living

Forget plain, boring salads – this colourful salad is packed with sweet and exotic flavours.  

For the salad: 

200g Cooked Turkey 

160g Cherries  

Mixed bag salad leaves (We like rocket, watercress & spinach) 

3 spring onions  

2 inch piece of cucumber 

For the dressing, mix: 

1 tsp korma curry paste 

1tsp lemon juice 

100g low fat natural/Greek yogurt 

Combine all ingredients in a bowl and garnish with fresh mint or coriander (or both!).  

You could even add some croutons made from leftover stale bread, just roughly chop and bake in the oven until golden brown.