Make Your KellyBronze Turkey Go Further

Lots of ideas from our KellyBronze friends and others to make the most of your leftover turkey or those extra turkey thighs you put in the freezer. 
Click here for your full cooking and carving instructions for your KellyBronze turkey.



Serves: 4

This Indonesian-style fried rice lends itself perfectly to KellyBronze turkey leftovers. It looks like a lot of ingredients but don’t be put off as once the spice paste is made it’s really just throwing it all together! You can use cashews or toasted almonds instead of peanuts, and you can use fewer chillies if you are cooking for all ages.


For the spice paste:

2 garlic cloves, peeled

Pinch nutmeg

¼ tsp freshly ground black pepper

½ tsp ground turmeric

1 onion peeled and roughly chopped

25g unsalted peanuts

1 tsp salt

3 red or green chillies, seeds removed

1 tbsp brown sugar

1-2 tbsp vegetable oil, or more if necessary

For the stir-fry:

4 free range eggs, beaten

2 tbsp vegetable or groundnut oil, plus extra for frying the eggs

450g KellyBronze turkey, cut into thin strips

150-200g prawns (optional)

110g frozen peas

1 red or yellow pepper, thinly sliced

4 spring onions, sliced

275g cooked long-grain rice

Splash light soy sauce

Splash ketjap manis (or mix of brown sugar and soy sauce)

For the garnish

1 tbsp roughly chopped coriander

50g/2oz peanuts

1 lime, cut into wedges

Asian-style chilli oil, to serve


For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside.

Heat 1 tbsp oil in a wok or large non-stick pan. Pour in 1/2 the beaten egg to make a really thin omelette, then slide out. Repeat, then roll both omelettes up together and slice into ribbons.

Heat the remaining oil in the wok or pan over a high heat until shimmering hot, then add the KellyBronze turkey and fry for a minute or so, then add the spice paste and prawns (if using) and stir well, cooking for a good 4-5 minutes.

Add the pepper and spring onions and fry for another minute, keeping everything moving.

Add the cooked rice and frozen peas and stir until it's all been incorporated. You can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis to taste.

To serve, divide the stir-fry between four bowls, place the eggs on top and sprinkle over the garnish ingredients. Serve with chilli oil on the side, for drizzling.



Serves: 6

Prep time: 30 Minutes

Cooking time: 20 minutes

It's quick and easy and perfect for chilly post-Christmas days.


225 - 350g cooked turkey meat cut into cubes

Mushroom a la Crème:

50g butter

75g onion finely chopped

500g mushrooms, sliced

110ml cream

1 tbsp chopped fresh parsley

1 tbsp chopped fresh chives

a squeeze of lemon

salt and pepper

Herb & Potato Mash:

900g unpeeled potatoes

300ml creamy milk

1 egg

25 - 50g butter

4 tbsp chopped fresh herbs eg. parsley, tarragon lemon balm


First make the mushroom a la crème.

Melt the butter in a pan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5 - 10 minutes or until quite soft but not coloured. Meanwhile cook the sliced mushrooms in a little butter in a hot frying pan in batches if necessary. Season with salt and freshly ground black pepper and a tiny squeeze of lemon juice. Add the mushrooms to the onions in the saucepan, then add the cream and allow to bubble for a few minutes. Taste to check the seasoning and add the parsley and chives.

To make the potato mash:

Scrub the potatoes well, put them in a saucepan of cold water, add a pinch of salt and bring to the boil. When the potatoes are half cooked strain off two thirds of the water, replace the lid on the saucepan, put on a gentle heat and allow them to steam until they are cooked. Peel immediately by just pulling off the skins, so you have as little waste as possible, mash while hot. Bring 300ml of milk to the boil. Add the egg into the hot mashed potatoes, and enough boiling creamy milk to mix to a soft light consistency. Add the freshly chopped herbs, butter and seasoning to taste.

Add the turkey to the mushrooms and pour the mix into a pie dish. Spread or pipe a layer of the potato on top. Reheat in a preheated oven 180C/350F/Gas 4 for 15 - 20 minutes until hot and bubbling. Serve immediately.

Turkey Ramen (nutritious noodles)

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RECIPE FOR LEFTOVERS Ramen is a great and simple way to use up leftover Christmas turkey. It's full of goodness and this nutritious and restorative ramen recipe is from Adam Bush at Olive Magazine.


ginger a thumb-sized piece, shredded

soy sauce 3 tbsp

shiitake mushrooms 150g, halved and quartered

long-stemmed broccoli 250g, cut into bite-sized pieces

ready-cooked egg noodles 2 x 275g packs

toasted sesame oil 1½ tbsp

cooked KellyBronze turkey meat 400g, shredded

garlic 2 cloves, thinly sliced

white miso 2 tbsp

spring onions 2, thinly sliced

dried chilli flakes a good pinch

soft-boiled eggs 2, halved (optional)


turkey carcass 1, broken into pieces

onion 1, quartered

carrot 1, roughly chopped

celery 1 stick, roughly chopped

woody herbs (bay leaf, thyme or rosemary)



To make the turkey stock, put the carcass pieces into a large pan with the onion, carrot, celery and herbs. Pour in 2 litres of cold water and gently bring to the boil. Skim fat or scum from the surface then simmer gently for 1 hour. Strain through a fine sieve. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done up to 3 days in advance or frozen with any left-over meat.


Bring the stock to the boil and add the ginger, soy sauce and mushrooms, and simmer for 20 minutes. Add in the broccoli and cook for 2-3 minutes or until blanched.


Meanwhile, put the egg noodles into a colander and pour over a kettle of just- boiled water. Divide between 4 shallow bowls. Ladle over the broccoli, mushrooms and stock.


Heat a non-stick frying pan over a high heat and add the sesame oil. Cook the turkey for 4-5 minutes or until starting to crisp, then add the garlic and cook for 1 minute. Add the miso and cook for another minute. Divide between the 4 bowls.


Finish each bowl with a scattering of spring onions, chilli flakes and 1/2 a boiled egg, if you like.

Tandoori Turkey Leg, Pilau Rice, Courgette Raita, Chapatis

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With thanks to @chefrorylovie

Serves 4


Turkey Leg Marinade 
Turkey legs x 2 
1tsp of each: garam masala, ground turmeric, cayenne, ground cumin, paprika
200g Greek yoghurt
Salt and Pepper 

Pilau Rice
1 whole onion, finely diced
25g butter
Cloves x 2
Cinammon stick 1/2
Bay leaves x 2
1/2tsp ground turmeric
250g Basmati rice
500ml boiling Water

280g plain flour 
150ml water
1tsp salt
2tbsp rapeseed oil

Courgette Raita
1 smallish courgette
1 garlic clove
1/2tsp cumin seeds
200g Greek Yoghurt. 


Mix all the ingredients together for the marinade and place the turkey legs in and coat them well. Leave to marinade in fridge for 24 hours.

Next day heat up your oven to 180cfan and place your turkey legs in a casserole dish with a lid and bake in the oven with a little bit of water for around 2 hours. 

Next make the Chapatis, mix the all the ingredients together until you get a nice dough. Knead on a work bench until smooth. Heat up a frying pan on the stove to a medium heat. Cut the dough into 50g pieces and roll out until quite thin but not see-through and place in a lightly greased frying pan and cook until they start to bubble then flip over and cook until coloured. Usually takes 1-2 mins each side. Cool on wire rack. 

Courgette Raita
Grate your courgette and squeeze out some water from it and place into a bowl and mix the yoghurt, cumin seeds, grated garlic clove into it until a nice thick texture is achieved. Season to taste. 

Check your Turkey Leg and if nearly ready you can take the lid off and put it back in to the oven to colour the skin. Probably another 20 mins should do it. 

Pilau Rice
While the turkey is colouring, make the pilau rice. Take the finely diced onion and butter and cook with with spices in a pot until lightly coloured. Add the rice and coat with the spiced onion mix. Pour on the boiling water and place a lid on top of the rice and cook for about 10-15mins on a medium heat without removing the lid. Once cooked keep the lid on top and that will steam the rice so you have a nice fluffy finish.

Take your turkey legs out of the oven and rest for 5-10 mins. Transfer to a plate.

To serve, I would put everything in the middle of the table and let people help themselves a good sharing dish.

Cornflake Crusted Turkey Wings with Red Pepper Ketchup

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With thanks to @chefrorylovie

Serves 2


KellyBronze turkey wings x 4 
Plain flour X 50g
1 egg (beaten)
Cornflakes X 75g (crushed)

Red Pepper Ketchup 
1 red pepper, deseeded and chopped up
2 garlic cloves chopped
1tbsp tomato puree
Cider Vinegar 1tbsp
1tsp honey
Pinch of paprika.


Poach the turkey wings in water until they are cooked - around 20 minutes. Once cooked remove and leave to cool.

Meanwhile make the ketchup. Put all the ingredients into a pan and cook until softened, then put into a blender and blend until smooth or desired texture. It may take a little bit more vinegar or a splash of water. Store in a sterlised jar and keep in the fridge (it keeps for about three weeks). 

Heat oven to 180c fan. Take 3 bowls and put flour in one, beaten egg in one and the crushed cornflakes in the last one. Place the cooked wings in the flour, then the egg and then into the cornflake mix. Once fully coated, put on a tray and cook for around 10 mins until nice and crisped up. 

Eat with the ketchup and some nice salad leaves.

Tava turkey with tomatoes and cumin


Serves 6

This Cypriot-inspired dish is a really easy one-pot full of flavour. Again inspired by a recipe in Falling Cloudberries by Tessa Kiros.


2 red onions roughly chopped

1.2kg potatoes, cut into large chunks

1-1.5kg turkey thighs

4 tbsp fresh parsley

3 heaped tsp cumin seeds

125ml olive oil

5 ripe tomatoes, cut into slices

Salt and black pepper

50g butter


Preheat your oven to 180c (160c fan). Put the onion, potato and turkey thighs into a large baking dish.  Season well with salt and cracked black pepper.

Add the parsley, cumin and olive oil and mix well with your hands. Place the tomato slices on top and season with salt.  Dot over the butter and add 125ml water to the dish. 

Reduce oven to 160c (140c fan). Cover with foil and slow cook in the oven for two hours. Tip the pan and spoon over the juices from time to time during cooking. Add a little water if needed.

Remove the foil after two hours and increase the oven temperature to 200c (190c fan) and roast for a further 20-40 minutes until the potatoes and meat are browned and the liquid is reduced.

Remove from the oven and pull the turkey off the bone in large chunks and mix into the potatoes and tomatoes.

Serve from the dish or on a platter with a green salad or mixed greens.


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Serves: 4

Prep time: 15 minutes

Cooking time: 40 minutes

There is something about an uncomplicated, old-fashioned curry-powder curry, after all the Christmas feasting. Its sheer simplicity offers a much needed change of gear. This recipe is from Delia's Happy Christmas.


600g cooked turkey, chopped into chunks

1 tbsp turkey dripping

1 large onion, finely chopped

2 sticks celery, chopped

1 clove garlic, crushed

1 heaped tbsp plain flour

1 tsp turmeric

1 tsp ground ginger

1 heaped tbsp Sharwoods Hot Curry Powder (for Madras)

725ml hot stock (made with Marigold bouillon)

1 medium dessert or Bramley apple, cored and chopped (no need to peel)

25g sultanas

1 heaped tbsp mango chutney

2tbsp grated creamed coconut

A squeeze of lemon



Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.

Now stir in the flour, turmeric ginger and curry powder to soak up all the juices, and after that gradually stir in the stock.

When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut, plus some seasoning.

Turn the heat down to a gentle simmer and let cook for 30 minutes.

After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 2 minutes to reheat the turkey.

Serve with Basmati rice, popadums, mango chutney and lime pickle.

Lemon and oregano turkey thighs

Serves 6

This is based on a lovely lamb recipe from Falling Cloudberries by Tessa Kiros. The lemony potatoes are delicious alongside the meat. It's easy to double or triple for a crowd.


Approx 1.2-1.5kg turkey thighs
Juice of 2 large lemons
2 tbsp dried oregano

2 garlic cloves (optional)
Sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
50g unsalted butter, cut into cubes
1kg potatoes, peeled and cut into bite-sized pieces


Preheat oven to 220c (200c fan).

Put the turkey thighs in a dish and rub with the lemon and garlic. Sprinkle with oregano, sea salt and black pepper and dot with the butter. Pour approximately 250ml water around the turkey, and drizzle with extra virgin olive oil.

Roast for 15-20 minutes until well browned.

Add the potatoes and some salt, and toss to coat them with the liquid.

Reduce the heat to 150C, cover with a lid or foil and slow cook for 2-2.5 hours, shuffling the potatoes and turning occasionally. Add a little more water during the cooking if needed. Remove the lid or foil for the last 20 minutes.

Serve warm with a side salad or simple greens, and maybe some tzatziki.


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Serves 8

Prep time: 40 minutes

Cooking time: 10 minutes

Lots of lovely flavours in this recipe for turkey leftovers - the crispy meat is to die for, says Jamie.


2 clementines

2 banana shallots

olive oil

2 tbsp red wine vinegar

sea salt

freshly ground black pepper

250g leftover KellyBronze turkey

100g mixed nuts and seeds such as hazelnuts, pistachios or pumpkin seeds

50g dried cranberries

1 tsp runny honey

2 red chicory

75g watercress

75g rocket

2 tbsp low fat natural yoghurt

1 pomegranate


Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium heat for around 5 minutes, or until golden and sticky. Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat to low and leave to simmer until needed.

Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use brown and white meat) and fry for around 5 minutes until crispy. Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season with salt & pepper and cook for a further couple of minutes, or until sticky and caramelised.

Meanwhile, trim the nice tops of the chicory, leaving them whole, then trim and finally slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt. Halve the pomegranate, then hold one half cut side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!

slow-cooked turkey legs with figs and almonds

Serves 6

This is based on a recipe by Felicity Cloake. It needs some quick prep the day before but is very easy and different.


12 dried figs soaked overnight in 200ml sweet sherry (or other fortified wine)

2-3kg turkey thighs

6 shallots (halved if large)

50-100g flaked almonds, fried in oil or butter


Soak 12 dried figs in 200ml sweet sherry or other fortified wine overnight.

The next day, brown the turkey legs in a large casserole with two tablespoons of olive oil. Remove from the pot, turn down the heat and fry the shallots until starting to caramelise, then lift out and put with the turkey.

Turn up the heat, add the sherry from the soaked fruit (hold back the fruit) and cook until bubbling, scraping any bits stuck to the base of the pot. Add 800ml water and 1tsp salt or a chicken stock cube (or 800ml turkey stock if you have it) and season with pepper, bring to a simmer and return the turkey to the pot or a roasting tin. Cover with a lid or foil and roast for 2.5 hours.

Uncover, add the fruit and turn up the heat to 180C for 30 minutes.

Fry a handful of flaked almonds in butter until golden, and scatter on top to serve.


Jamie Oliver's turkey and sweet leek pie

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Jamie says: This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table.

Serves 8


2 rashers higher-welfare smoked streaky bacon , roughly chopped 

½ bunch fresh thyme , leaves picked olive oil 

2 kg leeks , washed, trimmed; white end chopped into chunks, green end finely sliced 

sea salt freshly ground black pepper 

800g cooked turkey, torn into big chunks 

2 heaped tablespoons plain flour , plus extra for dusting 

2 pints turkey, chicken or vegetable stock 

2 tablespoons crème fraîche 

500g puff pastry 

12 jarred or vac-packed chestnuts, roasted and peeled 

2 sprigs of fresh sage , leaves picked 

1 free-range egg , beaten

Our friend and Ballymaloe-trained friend Caroline, who sent us the photo above of pie in the making sometimes supplements sage with tarragon or parsley, and cream for creme fraiche).


Preheat your oven to 190°C/375°F/gas 5.

Put your bacon in a large pan on a medium heat and add your thyme leaves.

Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes.

Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch.

There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.

When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again.

Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off.

Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry. 

Get a deep baking dish roughly 22 x 30cm.

Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish.

Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray.

Don’t worry if a few bits stick out here and there. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly.

Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry.

Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.

When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper.

Roast Turkey, Camembert & Cranberry Pizza from Ooni

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Thanks to Ooni (awesome outdoor pizza ovens) for this festive pizza reinventing Christmas leftovers.


Makes 1x 12"/16" pizza

250/330g classic pizza dough ball
60g Ooni’s Roast Turkey, cut into strips (see note below)
60g Ooni’s Baked Camembert, cut into strips (see note below)
60g mozzarella, torn into pieces
4 tbsp cranberry sauce
Handful fresh thyme leaves
1 tbsp grated parmesan
Fresh ground black pepper, to taste


Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

To make this pizza, we use leftovers from our recipes for Roast Turkey & Baby Leeks with Herb Butter, and our Baked Camembert with Honey & Thyme.

Once your dough is ready, fire up your Ooni pizza oven. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12"/16" and lay it out on your pizza peel. Using a large spoon or ladle, spread three tablespoons of the cranberry sauce evenly across the pizza dough base. Top with the camembert, turkey and mozzarella.

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.

Once cooked, remove the pizza from the oven. While the pizza is still warm, spoon over little dollops of the remaining cranberry sauce, sprinkle over the thyme leaves and parmesan, and season to taste with the pepper.


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Serves: 4

Prep time: About 15 minutes

Cooking time: Less than 15 minutes

This is another great pairing of inevitable Christmas leftovers: roasted salted peanuts - or cashews - made into a tangy satay sauce to serve leftover roast turkey or chicken.


up to 500g roast turkey

sunflower oil for frying

salt and freshly ground black pepper

For the Satay Sauce:

About 100g salted roasted peanuts, cashews, almonds or mix

1 tsp honey or brown sugar

good pinch of dried chilli flakes

1 garlic clove, chopped

About 50ml coconut milk

About 2 tbsp lime or lemon juice plus a little grated zest

about 1 tbsp of soy sauce

dash or two of fish sauce or

Worcestershire sauce


First make the satay sauce. Pulse the nuts in a food processor with the honey or sugar, chilli flakes and garlic - you are aiming for a course, crumbly paste.

Mix together the coconut milk, citrus juice and zest, soy and fish or Worcestershire sauce. Add very gradually to the nut mixture, pulsing between each addition, until you get a nice creamy paste, with a bit of nubbly nutty texture too (you might not need every drop).

Taste the sauce and adjust as necessary, adding more coconut milk or soy or chilli or lime and so on until you have exactly the balance you like. You can then store the sauce in a jar in the fridge until needed.

Tear the turkey into strips. Heat a thin film of oil in a pan over a fairly high heat. Add the strips of meat and fry hard, shaking or stirring occasionally, until sizzling hot and crisping nicely at the ends and edges.

In a small saucepan, warm the satay sauce over a low heat, stirring occasionally. If it looks to stiff and pasty, loosen with a little warm water or coconut milk. It should be thick and creamy and almost, but not quite, pourable.

Place the fried meat on warmed plates and generously spoon over the hot satay sauce. Scatter over some freshly grated carrot and a few coriander leaves, if you like, serve with plain boiled rice.

Cauliflower Couscous from LET'S COOK SCOTLAND

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1 large cauliflower

150ml maple syrup

6tbsp white wine vinegar

1 heaped tsp of curry powder (eg Tikka)

100g shelled pistachios, roughly chopped

100g toasted flaked almonds

100g dried apricots, roughly chopped 

80g pomegranate seeds

1 bunch spring onions, trimmed and sliced

3tbsp chopped fresh mint leaves

3tbsp chopped fresh coriander leaves

Salt and black pepper to taste


Place cauliflower into a large food processor and blitz until it resembles couscous. You may have to do this in a couple of stages if it's a big cauliflower. **Don't go as far as to make it a sludgy mess**.

To make the dressing, heat a frying pan over a medium heat, add the maple syrup, vinegar and curry powder.

Stir for 1-2 minutes then take off the heat. 

Pour this mixture over the cauliflower and - with a fork - stir in the pistachio nuts, almonds, dried apricots, pomegranate seeds, spring onions and herbs.

To serve pile the cauliflower salad onto a large platter or big bowl.

Pulled Turkey with Fennel & Carrot Slaw

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Serves 6

We love this recipe as it is so easy, full of lovely flavours and ideal for feeding a crowd especially in the summer.


1.2-1.5kg turkey thighs

600ml red grape or pomegranate juice

For the spice rub:

Salt and freshly milled black pepper

3 large garlic cloves, peeled and finely chopped

1 large red chilli, deseeded and finely chopped

3 tbsp ground coriander

Juice of 1 lemon

2 tbsp rapeseed or olive oil

For the slaw:

1 small fennel bulb, finely sliced or shredded

2 medium carrots, peeled and grated

4 tbsp sweet chilli sauce

4 tbsp light mayonnaise

Juice of ½ lemon

2 tbsp freshly chopped flat-leaf parsley

To serve: Flatbreads, pitta breads or bread rolls with a rocket or herby green salad


Preheat the oven to 170°C (150°C fan).

Mix the spice rub ingredients together in a small bowl. Put turkey thighs in a baking dish (one with a lid if possible) and rub with the mix. Pour the grape juice around the turkey thighs and cover with the lid or baking parchment then foil. Slow cook for 2.5-3 hours, turning half way through.

Meanwhile mix together all of the ingredients for the fennel and chilli slaw in a large bowl and set aside.

Once the turkey is cooked, remove it from the oven. Hold one end of the turkey leg with another fork or with an oven glove (wrapped in a plastic bag to keep it clean!) and pull the meat from the bone with a fork shredding it into the juices in the dish. Once complete transfer it onto a platter, pour over any remaining juices and sprinkle with coriander or another herb.

Serve with flatbreads, pitta or bread rolls with the fennel and carrot slaw and a really herby salad such as Ottolenghi's (you don't need the nuts and seeds but the dressing is delicious).

Turkey hash cakes with poached eggs from Phil Vickery

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Serves: 4

Prep time: 35 minutes

Cooking time: 15 minutes

A perfect Boxing Day breakfast using leftover turkey and mashed potato.


1 lb (450g) dry, warm mashed potatoes

350g Chopped cooked turkey, thigh is

best for this.
1 small onion, peeled and chopped
25g unsalted butter
300g cooked cabbage or spinach
roughly chopped
3 tbsp olive oil
Salt and freshly milled black pepper
Vegetable oil for cooking
2 tbs flour
1 egg lightly beaten
Dry breadcrumbs
4 lightly poached eggs
150g watercress or 2 small bunches


Cook the onions in the unsalted butter for a couple of minutes until slightly soft and translucent.

Place the mashed potatoes, cooed onions, turkey, cabbage and salt and pepper into a bow and mix well.

Add the olive oil and a few dry breadcrumbs to form a firm but not stiff mixture. Form into 4 balls and flatten slightly, dust with flour and reserve.

Using a pastry brush, paint egg on both flat sides of the cakes and sprinkle with breadcrumbs, pat down lightly. To finish, heat a couple of tablespoons of vegetable oile in a frying pan and cook the cakes on both sides for 3 minutes.

Place a little watercress on a warm plate. Top with a cake, a little more watercress and a poached egg.

Turkey Broth with Rosemary Soda Bread

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Thank you to Chef Rory Lovie from Bridgeview Station for this warming, nutritious bowl of goodness.

Serves 4-6


Turkey Stock/Broth
Kelly Bronze Turkey Carcass X 1 chopped in to sections
Carrot X 1 roughly chopped
White Onion X 1 roughly chopped
Celery X 3 sticks roughly chopped
Bulb of Garlic X 1 halved
Bay Leaves X 2 
Rosemary X 2 Sprigs

To finish the broth:
50g butter 
2 x Carrots peeled and diced 
1 white onion finely sliced 
3 medium rooster potatoes peeled and diced
1 leek, white only and diced. 
150g Pearl Barley 
2 Sprigs of Rosemary 
Salt and pepper

Soda Bread
Rosemary 1 sprig
400g Plain Flour
1tsp Bicarbonate of Soda
1tsp Sea Salt
50g Cheddar or any other cheese you like. 
Milk or Buttermilk probs about 250ml or until needed to make a nice dough 


Take a big pot and bring all the turkey stock ingredients to a boil then turn down to a simmer for around 3-4 hours removing any scum that comes to the surface. 

Once cooked, strain the stock and reserve in another pan. With the carcass pick all the meat from it and put into a bowl for later use in the soup. 

In another pan saute off veg and pearl barley to finish the soup in the butter. Then add around 750ml of water and bring it to a boil then turn down to a medium heat for around 30-40 mins until the barley has cooked. 

While the soup is cooking, set your oven to 180c fan/200c/gas 4. Mix all the ingredients for the soda bread together and shape in to a ball shape. Line a casserole dish with a lid with greaseproof and place the soda bread inside and cross the dough almost to the bottom. Place the lid on top and cook for 20mins with lid on and once it's down take the lid off and cook for a further 10-15 mins until nicely coloured. Cool on wire rack. 

The soup should now be ready. Place your turkey meat you picked from the carcass and stir in to the soup. Check the seasoning. 

Place into bowls and serve with the warm soda bread. Enjoy!

One for kids: Yorkshire Turkey Cakes on Crushed Peas from Brian Turner

Serves: 4

Prep time: 30 minutes

Cooking time: Less than 10 minutes

Kids will love these deep fried nuggets of leftover Christmas turkey, they also work well as party nibbles.



500g plain flour
200g self-raising flour
1/2 tsp baking powder
1 ltr chilled water
1tbsp malt vinegar
flour to coat

turkey slices
1 tbsp soy sauce
1/2 tsp grated ginger
large potatoes
oil to fry

Crushed peas
350g frozen peas
1 finely chopped shallot
50g butter
2tbsp chopped mint
Splash of malt vinegar
Salt & pepper


Mix the soy sauce and grated ginger. Add the slices of turkey.

Peel and wash and slice the potatoes thinly.

Sieve the flours together with the baking powder. Whisk in the chilled water to make a single cream consistency, then add the vinegar and place into the fridge and leave to stand for 30 minutes.

Heat the oil in a deep fat fryer (alternatively a deep sided pan).

Lay a slice of potato on a chopping board. Lay a slice of turkey on the potato, sandwich a second piece of potato on top.

Repeat with each slice of turkey. Dust each “cake” with flour to coat, then dip into the batter and lower carefully into the oil and fry for 6 – 8 minutes.

Meanwhile melt 2oz butter and add the shallot and sweat, do not colour.

Add the peas, mint, vinegar and water and cook for 3 minutes.

Season and take half of the peas out, then crush the rest with a potato masher. Put the rest of the peas back in and check seasoning.

When the cakes are cooked take out, drain and serve on the peas.

Turkey wraps

Recipe Image


One of our favourites - so easy and tasty. We often slow cook turkey legs or make wraps with turkey leftovers. 


Roast turkey

Salad ingredients: Avocado, tomatoes, cucumber, herbs or leaves

Lemon juice, salt and pepper


Roast turkey thighs for an hour at 180c or slow roast them at 150c for 2.5 hours with some juice, wine or water and some warm Indian spices. Wrap the turkey with whatever salad you have in the fridge, squeeze over some lemon juice and season with salt and pepper. Also delicious with seeds or tzatziki.


KellyBronze turkeys have plenty of natural juices when you are cooking the whole bird and you don't need to make gravy, but we know some of you love some extra gravy for breast roasts so here is a recipe we love using a KellyBronze turkey make-your-own gravy pack (1kg turkey wings and neck), cut into pieces with kitchen scissors.


3 large carrots, chopped into chunks

2 onions, unpeeled & chopped

3 celery sticks, chopped

Small handful thyme sprigs

2 tbsp sunflower oil

2 tsp golden caster sugar

1 tbsp tomato purée

4 tbsp plain flour

4 tbsp balsamic vinegar

1 vegetable stock cube


Heat oven to 220C/200C fan/gas 7.

Tip the turkey wings and neck into a roomy roasting tin with the carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast in the oven for 50 minutes until brown and lightly charred.

Boil the kettle. Put the roasting tin on a low heat on the hob, stir in the tomato purée and flour, and cook until sticky.

Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour.

Simmer everything for 20 minutes, then strain it through a sieve, pushing down hard on all the mushy vegetables. Cool and chill for up to 3 days, or freeze for up to 3 months.

Heat the gravy to serve, adding the roasting juices from your KellyBronze turkey.

LEFTOVERS: Jamie Oliver's turkey risotto


Jamie Oliver's super-comforting risotto with yummy leftover turkey.


leftover cooked higher-welfare turkey skin 

8 sprigs of fresh thyme 

1 onion 1 leek 2 sticks of celery olive oil 

1.4 litres organic chicken or veg stock 

300g Arborio risotto rice 

125 ml Prosecco 

300g leftover cooked turkey 

100 ml leftover turkey gravy 

50 g Parmesan cheese 

25 g unsalted butter 

1 tablespoon mascarpone cheese 

new season's extra virgin olive oil , optional


I like to place any leftover turkey skin from the bottom of the carcass into a cold casserole pan, then put it on a medium heat so the fat naturally renders out and it becomes super-crisp, like crackling, turning halfway. 

When it’s golden, strip in the thyme leaves to crisp up for just 10 seconds, then scoop the crispy skin and thyme on to a plate, keeping the pan of flavoursome fat to one side.

Peel the onion, wash the leek and trim with the celery, then finely chop it all. Return the pan of fat to a medium heat, then add the veg and fry for 10 minutes, or until soft but not coloured, stirring occasionally, and adding a splash of oil, if needed. 

Pour the stock into a separate pan and bring to a simmer on a low heat. Stir the rice into the veg for a couple of minutes, then pour in the Prosecco. Let it cook away, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 17 minutes, or until the rice is cooked but still retains its shape. 

Meanwhile, finely chop the turkey meat, stirring it into the pan halfway through the 17 minutes.

Reheat your gravy, then sieve it into a pre-warmed jug ready to pour at the table.When the risotto is done, add enough extra stock to make it oozy, then remove from the heat. 

Finely grate over most of the Parmesan and beat it in with the butter and mascarpone, then taste and season to perfection. Put the lid on and take to the table. 

Divide between your hot plates, make a well in the middle of each portion and flamboyantly pour in the hot gravy, then crack and crumble the crispy skin and thyme over the top. 

Finish with a tiny extra grating of Parmesan, and a thimble of new season’s extra virgin olive oil, if you’ve got it.