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Christmas Leftovers: Keeping it tasty

Christmas is days of endless fun with friends and family propped up by amazing food and drink. When the lights are turned out at the end of December the 25th and Boxing Day dawns, the realisation hits you: turkey for days. 

I don’t know about you but my parents are those who get every last scrap off the turkey carcass and we’re eating variations of turkey curry, turkey soup and turkey sandwiches right through until mid-January on a rolling rota. Fear not though, we have just the recipes to mix this up; full of flavour and not a dry piece of turkey in sight, well there is turkey, it’s just not dry!

And for those who are the only person in the family who eats Christmas pudding, we haven’t forgotten you! No more Christmas pud and reheated custard for you.


Mr Vikki’s Turkey Curry

A classic way to use up leftover turkey, but not a tikka or korma… Our head chef in Café Oswald’s created this curry for our Christmas shopping evenings and it was one of the best curries we’ve ever tasted!


All you need is:

1 x 3kg easy carve turkey breast (alternatively you can use your Christmas turkey leftovers just strip all the meat off the bone)

1 x jar Mr Vikki’s Keswick market curry paste

2 x large onions finely diced

Salt/ pepper

Olive oil



1. Fry off the turkey meat in 2tbsps olive oil until starting to brown add the onions and seasoning.

2. Add the full jar of curry paste and 1 full jar of curry paste

3. Leave to simmer until meat is cooked through.

4. If you prefer a little more spice and some chopped fresh chillies.


Christmas Pizza

The only extras, additional to turkey and sausage meat leftovers, you need for this pizza are bases, mozzarella, pasta sauce and some sage leaves. A great Boxing Day activity for the kids too! If you have vegetarians over, great alternative toppings are sprouts, butternut squash


Pizza bases, or pizza base mix

Tomato pasta sauce

Toppings: per pizza

Large handful (about 100g) leftover stuffing (a sausage stuffing works well for this)

Large handful (about 100g) leftover cooked turkey shredded

100g mozzarella, sliced

Small pack sage, leaves picked

1 tbsp olive oil


Additional toppings:

Sliced sausage meat

Pigs in blankets

Dare we say, Sprouts

Streaky bacon



If making your own bases, follow pack instructions or basic recipe online.

Pre-heat oven to 220/200c fan

Once you have the bases ready top with the pasta sauce and sprinkle your choice of toppings on as you desire.

Finish pizza off with a sprinkling of olive oil and topped with sage leaves before placing in the oven.

Cook pizza on the middle shelf for approximately 10-12 minutes or until the crust is crisp and cheese is melted.


Turkey Quesadillas

All-time favourite Mexican dish. You can mix up the fillings!



Leftover cooked turkey

Whole wheat flour tortillas

Leftover veg, such as parsnips, sprouts (or replace this with classic bell peppers, jalapeños, and onions)

Strong cheese of your choice. We suggest Mature Cheddar or Monterrey Jack

Salsa, Sour cream to serve.



Top one tortilla with a generous sprinkling of cheese, half the vegetables and half the turkey, followed by more cheese and a second tortilla.

Carefully transfer to a frying pan and cook for 4 to 5 minutes per side or until tortillas are golden and cheese is melted. Remove from pan and set aside to cool slightly. Repeat steps with remaining ingredients to make further quesadillas.

Cut each quesadilla into portions and serve with your favourite dips!




We go over zealous on the puds at Christmas, we go for an array rather than one dessert so it’s likely there’ll be some Christmas pudding left come boxing day or even the day after… Keep it simple and make your own ice cream...


Christmas pudding Ice Cream


We’ve found the tastiest recipe over on BBC Good Food!

This recipe gives you 10 servings and only takes 15 minutes to prep before the big freeze!

All you need is:

4 large egg yolks

100g caster sugar

175g leftover Christmas pudding

2-3 tbsp brandy or orange liqueur

300ml pot double cream


Whisk the egg yolks and sugar with (we recommend) an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.


In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set.

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Christmas Leftovers: Keeping it tasty