Fed up of turkey soup and turkey curry? Use up your leftovers and turn them into something that will fuel your training runs.
Breakfast frittata
Perfect for before – or after – your morning run and packed with protein and healthy nutrients.
Ingredients
5 large eggs and 3 whites
Salt and pepper
30g grated cheese
2 tsp vegetable oil
1 shallot, chopped
300g sweet potatoes, peeled and diced
150g leftover turkey meat
100g spinach, chopped
Paprika or turmeric powder
Instructions
Preheat the oven to 200*C
Meanwhile put the eggs, egg whites, salt and pepper in a bowl and whisk
Stir in the cheese
Heat the oil in a large heavy oven-proof pan
Cook the onions until golden, add the sweet potatoes and paprika/turmeric (to taste, start with ½ tsp) and cook for 10 minutes over a medium heat
Add the turkey meat and stir to mix
Add the spinach and allow to wilt
Pour the egg mixture over the potato/spinach mix and put the pa into the oven for 8-10 minutes (until the eggs are cooked through)
Finish under the grill if you prefer a browned top to your frittata
Turkey shepherd’s pie
Not strictly a shepherd’s pie, but we don’t know the technical term for someone who tends to a flock of turkeys…
Ingredients
2 tbsp vegetable oil
1 brown onion, chopped
1 cloves garlic, diced
100g celery, chopped
300g mushrooms, sliced
3 tbsp flour
400-600g leftover turkey meat
2 tbsp tomato puree or passata
200ml chicken stock
Leftover mashed potato (or a combination of root vegetables)
80g grated cheese
Instructions
Preheat the oven to 180*C
Heat the oil in a lidded pan
Add the onions, garlic, and celery and cook until translucent
Add the mushrooms and cook for 3 minutes over a medium heat
Add 1 tbsp flour, stir, then add the turkey meat and chicken stock and stir well
Add the tomato paste/passata and bring to the boil, reduce to a simmer and allow to thicken
Stir in the remaining flour
Add to a casserole dish, top with the mashed potato or mashed root veg, sprinkle with cheese and cook for 10-15 minutes.
Turkey Chili
Great for lunch or dinner, freezing or packed lunches.
3 tbsp vegetable oil
2 brown onions, chopped
2 large carrots, chopped
2 garlic cloves, diced
1 small red chilli or 1 medium green chili
2 tbsp cumin and 1 tbsp oregano
Salt and pepper
400-600g turkey meat
2 tins (2 x 400g) chopped tomatoes
1 x 400g can red kidney beans
200g frozen or canned sweetcorn
200g frozen soya beans (edamame)
Instructions
Heat the oil in a large lidded pan, add the onions, carrots, chillies, and garlic and cook over medium heat until the onions are soft
Stir in the dried herbs and spices for 1 minute
Add the meat, tomatoes, and stock and simmer for 20 minutes
Add the beans, sweetcorn, and edamame and simmer for another 10 minutes
Serve with rice, potatoes, bread or just as it is