You never want a Christmas turkey that’s too small for all your guests – and that always means there’s loads left. But using it to make a batch of uninspired, slapdash snacks is no way to treat the majestic holiday fowl – which also happens to be the leanest animal-protein source around. Instead, use it to whip up one or more of these five mouthwatering, muscle-building meals. The stir-fry and soup recipes in particular will have your leftover turkey tasting as moist and succulent as the day it was stuffed. And trust us – with these hearty dishes, you’re going to end up stuffed, too.

How long does cooked food keep?

NHS guidelines suggest leftovers should be refrigerated and eaten within two days. You can freeze cooked meat – and prepare it as required before freezing. Just make sure it’s fully defrosted and then warmed through before eating.

Spicy Turkey And Root Vegetable Soup

Photography: Linda Xiao

Ingredients (Makes 4 servings)

2-3 large handfuls baby spinach
1tbsp olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 rib celery, chopped
1 medium turnip, chopped
1 400g can brown lentils, drained
160g leftover skinless turkey, shredded into bite-size pieces
1.4 litres low-salt turkey or chicken stock
1tbsp mirin (Japanese sweet rice wine)
2 bay leaves
Large pinch of cayenne pepper

To Make

Stack the spinach leaves, roll them, then slice them into ribbons.
Heat the oil in a large pan over medium heat. Add the onion, carrot, celery and turnip. Cook for about four minutes, until the onion is translucent.
Add the lentils, turkey, stock, mirin and bay leaves and stir. Turn the heat up to high and bring to a boil, then reduce the heat, cover and simmer for about 20 minutes until the lentils are tender.
Remove the bay leaves and stir in the cayenne and spinach. Ladle into bowls.

Nutrition (Per Serving)

Calories 293
Protein 26g
Carbs 35g
Fat 6g

Asian-Fusion Turkey Stir-Fry

Ingredients (Makes 4 servings)

2tbsp low-salt soy sauce
2tbsp agave or honey
2tbsp fresh lemon juice
2tsp Dijon mustard
340g leftover skinless turkey, shredded
1tbsp sesame oil
115g mushrooms, thinly sliced
1 garlic clove, minced
1 red bell pepper, thinly sliced
75g green beans, halved
75g shelled edamame
1tsp cornstarch

To Make

In a medium bowl, whisk half of each of the soy sauce, agave, lemon juice and mustard. Coat the turkey with this marinade, cover and refrigerate for 30 minutes.
In a small bowl, whisk the remaining soy, agave, lemon juice and mustard.
Heat the oil in a large skillet on medium-high heat. Add the garlic and cook for 30 seconds. Add the mushrooms, peppers, green beans, and edamame. Cook for three to five minutes until softened.
Add the turkey and cornstarch and cook for two minutes or until the sauce thickens. Serve with quinoa.

Nutrition (Per Serving)

Calories 423
Protein 35g
Carbs 46g
Fat 11g

Asian-Fusion Turkey Stir-Fry Wraps

Ingredients (Makes 4 servings)

225g leftover skinless turkey, minced
½ a medium onion, finely chopped
1 celery rib, finely chopped
30g walnuts, finely chopped
2tbsp pomegranate seeds (or dried cranberries)
2tbsp light mayonnaise
2tbsp fat-free Greek yogurt
1tbsp Dijon mustard
1tsp fresh lemon juice
¼tsp salt
Twist of ground black pepper
4 20cm wholewheat tortillas

To Make

In a bowl, combine the turkey, onion, celery and walnuts with the pomegranate seeds.
In a small bowl, whisk together the mayo, yogurt, mustard, lemon juice, salt and black pepper till well combined. Add to the turkey and stir to coat evenly.
Add the turkey mixture to the wraps. Fold the sides in, bring the bottoms up and roll to close.

Nutrition (Per Serving)

Calories 241
Protein 22g
Carbs 16g
Fat 12g

Turkey, Asparagus And Brie Omelette

Ingredients (Makes 2 servings)

2 large eggs
4 egg whites
Large pinch of salt
Twist of ground black pepper
40g leftover skinless turkey, chopped
6 cooked asparagus spears, cut into pieces
Cooking spray
40g brie
Leftover cranberry sauce

To Make

In a small bowl, whisk the eggs, egg whites, salt and black pepper.
Coat a large skillet with cooking spray and heat over medium heat. Pour in the egg mixture.
When the edges begin to set, push the cooked egg towards the centre with a spatula and tilt the pan so the uncooked egg reaches the hot part. When the eggs set, add the turkey and asparagus to one side. Cook for one minute, then add the brie and cook until it melts.
Fold the omelette in half and serve with cranberry sauce.

Nutrition (Per Serving)

Calories 273
Protein 25g
Carbs 15g
Fat 12g

Turkey, Bean and Spinach Quesadillas

Ingredients (Makes 4 servings)

For the yogurt sauce

250g fat-free Greek yogurt
2tsp lime zest
1tbsp fresh lime juice

For the quesadillas

1tbsp olive oil
1 medium onion, coarsely chopped
1 garlic clove, minced
1 chilli pepper, halved, seeds removed, finely diced
225g leftover skinless turkey, coarsely chopped
60g no-added-salt black beans, drained
1tsp ground cumin
1tsp dried oregano
60g baby spinach, coarsely chopped
¼tsp salt
Twist of ground black pepper
100g Monterey Jack or gouda cheese, grated
4 20cm wholewheat tortillas
Fresh salsa

To Make

In a small bowl, combine the yogurt, lime zest and lime juice.
Heat the oil over medium heat in a large skillet. Add onion and garlic and cook for two minutes until translucent. Add the chilli and cook for one minute until softened. Add the turkey, black beans, cumin and oregano, and cook for about two minutes, stirring occasionally. Then stir in the spinach, salt and pepper and cook until the spinach wilts.
Put 2tbsp grated cheese on half of each tortilla. Top with a quarter of the turkey mixture and the same amount of cheese again. Fold the tortillas in half, pressing down to seal.
Coat a large nonstick skillet with cooking spray and place on a medium heat. Put two quesadillas in the pan and cook, turning once, till the outside browns slightly and the cheese melts, three to four minutes per side.
Place the cooked quesadillas on a plate and slice in half. Repeat with the other two quesadillas.
Serve with the yogurt sauce and salsa for dipping.