Get creative with leftover turkey this festive season.
Sure, you could just make sandwiches with your leftovers, but using a little creativity you can have something completely different and worthy of gracing your dinner table any night of the week.
Turkey Filo Parcels
INGREDIENTS
200g leftover turkey meat, shredded
4 tablespoons cranberry sauce
4 pieces of any cheese you like (like cheddar or camembert), around the size of a 50c piece
8 sheets filo pastry
50g melted butter
METHOD
Preheat your oven to 180°C. Lay out one sheet of filo pastry on your bench and brush lightly with some melted butter. Place another sheet of pastry on top. Brush with butter again then fold in half so that you have a long rectangle.
Place 1 tablespoon of cranberry sauce at the bottom end of the rectangle. Place around 50g of the turkey on top, followed by a piece of cheese.
Fold the bottom corner up to the opposite edge and keep folding until you have a sealed triangle shaped parcel.
Repeat to make three more parcels.
Brush each triangle with a little more melted butter and bake for 15 minutes until golden and the filling is hot.
Thai Turkey and Mango Salad
INGREDIENTS
300g leftover turkey, cubed
1 large mango, cubed
1 cucumber, sliced
1/2 bunch coriander, leaves picked
1/2 cup toasted nuts (such as cashews or peanuts)
2-3 small red chilies, deseeded, finely sliced
juice 1 lime
1 tablespoon fish sauce
2 tsp white sugar
2 tablespoons oil (light olive, peanut, canola)
METHOD
Place the turkey, mango, cucumber, coriander leaves and nuts into a salad bowl. Toss to combine.
Make the dressing by combining the chillies, fish sauce, sugar and oil in a small jug. Pour the dressing over the salad and toss together.
Serve on top of some mixed greens.
