Recipe: These sumptuous suppers are ideal for leftover turkey

If you’re wondering what to do with your leftover turkey then take a look at these tasty supper dishes.

If you’re anything like me, chances are you’ll have lots of turkey after all the festivities that are now sitting in the fridge.

But leave it there too long and you may just forget about it, so why not use it up and makes these delicious, easy recipes?

Both recipes have been provided by Kelly Bronze who breed free range turkeys.

Turkey, fig and caramelised onion pizza

Serves 1

Ingredients

• • 200g ready-made sourdough pizza dough
  • 2 figs
  • 300g cooked, leftover turkey, cut into chunks
  • 1 pack of mozzarella
  • A few tsps of caramelised onion chutney
  • 3 cloves of garlic
  • 50g salted butter
  • A few basil leaves for decoration

Method

1. 1. Preheat the oven to 200C/180C Fan/400F/Gas Mark 6.
   2. Melt the butter in a pan over a low heat.
   3. Crush the garlic cloves and add them to the pan for a few minutes.
   4. Brush the pizza base with the garlic-infused butter.
   5. Cut the figs into quarters and place on the base.
   6. Add pieces of mozzarella, then scatter tsps of caramelised onion chutney on top.
   7. Bake in the oven for 20 minutes until the base looks almost cooked and the cheese has melted.
   8. Then, remove it from the oven and sprinkle over the turkey chunks.
   9. Put the pizza back in the oven for another three to five minutes to heat the turkey.
   10. Remove from the oven and scatter over a few basil leaves (optional).

Asparagus, turkey and spinach orzo

Serves 4

Ingredients

1. 1. • 2 tsp olive oil
      • Salt and freshly ground black pepper
      • 300g cooked turkey breast, chopped into bite-sized pieces
      • 2 banana shallots, chopped
      • 2 cloves garlic, crushed
      • 200g orzo
      • 100ml chicken stock
      • 1 bunch asparagus, washed and trimmed and cut into pieces
      • Zest and juice of a lemon
      • 115g bag baby spinach
      • 3 tbsp grated Parmesan plus extra for serving

Method

1. 1. 1. Add 2 tsp olive oil to a large non-stick frying pan and sauté the shallots and garlic for a couple of minutes, until starting to soften.
      2. Add the orzo, give it a good stir and then add the stock.
      3. Bring to the boil, cover and simmer for five minutes.
      4. Add the asparagus, put the lid back on and simmer for another five minutes.
      5. Add the lemon juice and zest, cooked turkey and the spinach and cook for a further few minutes until the turkey is warmed through and the spinach is just wilted.
      6. Stir through the Parmesan and serve with extra on the side.

More like this …

• Midweek meal: Try out Matt Tebbutt’s duck massaman curry
• Comfort Food Friday: Slow cooked brisket of beef with beer, celery, shallots and herbs