Three Ways with Turkey

Can you believe we’re here? It’s Christmas! I’m so excited. Have you ordered your Christmas Box from DropChef? If so, you can expect some delicious Woodland Bronze Turkey. Its heavenly flavour and texture cannot be found anywhere else.

In your house, what happens after Christmas Day if there’s leftovers? Turkey and stuffing sandwiches are yummy but why not be more inventive? Below are my 3 ways to get creative in the kitchen while using up your leftovers in the days after Christmas.

Turkey Curry
Sautee diced onion and garlic in a little olive oil. Stir in 1 tbsp curry powder, 1 tin coconut milk and 1 tbsp mango chutney to make the sauce. Add in chopped turkey and allow to simmer until heated through. Stir through some spinach. Serve with seasoned couscous or basmati rice.

Turkey Stir-fry
Sautee diced onion, garlic, carrots and mushrooms in a little olive oil. Mix together 2 tbsp soy sauce, 1 tbsp lime juice and 1 tsp sugar and set aside. Add the turkey slices to the pan with the vegetables. Cooked one nest of egg noodles per person, drain and set aside. Add the soy sauce mix to the pan of veg along with the drained noodles. Mix everything together, ensure the turkey is heated through and scatter over some dry-roasted cashew nuts.

Turkey Salad
Heat a little olive oil in a pan toss in the turkey slices along with salt, black pepper, fresh rosemary and fennel seeds. Cook until the turkey is heated through. Serve with fresh, mixed greens, cherry tomatoes, a drizzle of green pesto and chopped, dry-roasted almonds.

For information on food safety at Christmas see

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Amy Meegan, BSc (Hons) Human Nutrition, UCD