You may have spent Christmas Day basting, boiling and steaming the festive meal and don't feel like doing much in the kitchen on Boxing Day.
Take a look at Rosa Mashiter’s three leftover recipes to help use up all that uneaten turkey and vegetables.
Boxing Day pie
Ingredients for four
250g cooked turkey; 200g leftover sprouts; four to six leftover stuffing balls; 4tblspns leftover gravy; 150ml soured cream; ready-rolled shortcrust pastry (defrosted if frozen); one small egg
Dice the turkey and roughly chop the sprouts and put into a deep pie dish. Cut the stuffing balls in half and add to the dish. Mix the gravy and soured cream together and pour over the ingredients in the dish. Cover the dish with a sheet of ready rolled pastry and seal the edges. Beat the egg with a tablespoon of ice-cold water and brush all over the pastry.
Bake in a preheated oven at 200C (Gas mark 6) for 25 to 30 minutes
Turkey, prawn and noodle stir fry
Ingredients for four
One pkt medium straight to the wok egg noodles; 2tblspns olive oil; one red pepper; one green pepper; 350g cooked turkey; 1tblspns tomato puree; ½-1tspn chilli powder (according to your taste); 100g grated Emmental cheese; six spring onions; 100g large prawns (defrosted if frozen)
De-seed and thinly slice the red and green peppers. Cut the turkey meat into thin strips. Trim and thinly slice the spring onions.
Heat the oil in a large wok (if you do not have a wok use a large saucepan) and stir fry the peppers and the turkey for three minutes.
Meanwhile blend the tomato puree with a tablespoon of water, and add to the wok together with the noodles and chilli powder, stirring all the time until well mixed and cook for two to three minutes before stirring in the cheese spring onions and prawns. Season lightly with sea salt and generously with a good grind of black pepper and cook for a further four minutes or until thoroughly heated through. Serve immediately.
Turkey and boursin soup
1tbspn vegetable oil; one medium onion; two sticks celery; one carrot; one potato; 125g turkey – use the leg or thigh meat as it has the most flavour; 600ml turkey or chicken stock (you can use stock cubes for this if you wish); one pkt boursin soft cheese; 150ml single cream; 2tblspns toasted almonds (optional)
Peel and finely chop the onion. Slice the celery and peel and slice the carrot. Peel and dice the potato. Dice the turkey meat.
Heat the oil in a large heavy bottomed saucepan and add the onion and cook over a low heat until soft and transparent. Add the remaining vegetables, diced turkey and the stock and simmer for 20 minutes.
Transfer the soup to a food processor, or blender, together with the cheese and process until the soup is smooth. Transfer the soup into a clean saucepan and season to taste with sea salt and freshly ground black pepper.
Stir in half the cream (if the soup appears to be too thick then dilute using milk). Ladle the soup into warm bowls and top each bowl with a swirl of the remaining cream and sprinkle over the toasted almonds.