4 Mouthwatering Leftover Christmas Turkey Recipes

Leftover Christmas Turkey Recipes

Christmas is over for another year, but doesn’t mean the food is! Every year there’s so much Turkey leftover from Christmas Day and every year we say, “Oh, Don’t worry I’ll eat all that.” But that never happens does it!?

Try some of these recipes with all that leftover Turkey you have lying around and add some Puréety Seasonings to the mix.



Pureety Chicken Casserole

Turkey Casserole Cooking info


50g Puréety Chicken Casserole Seasoning

450g/500g Leftover Turkey Breast or Thigh (Shredded)

150g White Onion (Diced)

150g Carrot (Diced)

300ml Water



Preheat the oven to 180°C / 350°F / Gas Mark 4

Mix the turkey and vegetables together in an oven-proof dish.

Stir the Puréety Chicken Casserole seasoning into 300ml water and pour over the turkey and vegetable mix.

Cook for 1 hour 20 minutes (stirring occasional)


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Pureety Fajita Fajita Pan fried


30g Puréety Fajita Seasoning

15ml cooking oil

450g Leftover Turkey (shredded)

2 peppers (sliced)

1 Red Onion (sliced)

8 soft tortillas



Coat the Turkey strips with a dessert spoon of oil and sprinkle on the Puréety Fajita seasoning evenly.

Heat a frying pan, add the seasoned turkey and stir for 2 minutes.

Add the sliced veg and stir fry until cooked.


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Pureety Paella Paella Cooking info


15ml Olive Oil

1/2 Red Onion 60g (diced)

1 x Red Pepper 60g (diced)

100g peas (fresh or defrosted)

110g Chorizo Sausage (sliced)

10 x Cherry Tomatoes (halved)

5g Fresh Basil (Chopped)

400ml Boiling Water

27g Puréety Paella Seasoning

125g Paella or Arborio rice

200g Paella or Arborio rice

200g Turkey Breast Strips

1/2 Lemon (Cut into Wedges)



Preheat the over to 220°C / 200°C (Fan) / Gas Mark 8.

Heat a Paella dish or ovenable frying pan on the stove, add the olive oil, pan-fry sliced Chorizo, the diced Red Onion and Red Pepper for 2 minutes.

In a jug, add the Puréety Paella seasoning and pour over the 400ml of boiling water.

Add the rice to the pan and pour in the seasoned water. Bring to the boil. Add shredded Turkey and cherry tomatoes.

Place the pan in the oven and cook for 20 minutes.

Stir in the peas and chopped basil. Return the pan to the oven for a further 12 minutes.

Remove from the oven, place on the side and cover for 10 minutes to let the meat rest and rice absorb any moisture.



Add the lemon wedges and garnish with basil leaves.


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Pureety Thai Green Curry Thai Green Curry


50g Puréety Thai Green Curry Seasoning

450g Leftover Turkey (shredded)

120g White Onion (diced)

1 x 400ml Tin Coconut Milk

100ml Water

240g of Defrosted Peas, Sliced Sugar Snaps or Green Beans

A small packet of fresh Coriander (chopped)

150g Button Mushrooms (Halved)



Place a heavy-bottomed saucepan on a medium to high heat.

To he hot pan, add a splash of oil. Cook the white onion and mushrooms for 2 minutes.

Stir the Puréety Thai Green Curry Seasoning into 100ml water and pour into the pan, with the tin of coconut milk. Bring to the boil.

Add the shredded Leftover Turkey, peas, sugar snaps and green beans. Gently bring back to the boil and simmer for 3 minutes.

Stir in the chopped coriander and serve!


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