Photography Jonathan Kantor
Photography Jonathan Kantor

Don't swear off turkey for another year just yet: give life to your leftovers with one or all of these five ideas

Mesclun With Turkey

2 tbsp balsamic vinegar
1 tsp Dijon mustard
3 tbsp extra-virgin olive oil
8 cup mesclun mix or field greens
340g roasted turkey, cubed
1 1/2 cups julienned yellow capsicum
1 cup dried cranberries
1/2 cup thinly sliced red onion

1. In a small dish, combine vinegar and mustard. Gradually whisk in olive oil. Mix in salt and pepper to taste; set aside.
2. Place mesclun in a large bowl. Add turkey, bell pepper, cranberries, and onion. Toss gently.
3. Just before serving, toss salad with vinaigrette mixture. Divide evenly into four salad bowls.

Makes four servings. Per serving: 1280 kJ, 11 g fat (1.5 g saturated), 630 mg sodium, 38 g carbs, 6 g fibre, 17 g protein

Herbed Turkey Ragout with Spaghetti

1/3 cup minced carrot
1/3 cup minced onion
1 tbs olive oil
2 tsp crumbled dry sage leaves
1/2 tsp black pepper
1/4 tsp salt
1/4 cup dry white wine
1 1/2 cup finely chopped skinless roast turkey
3/4 cup chicken stock
1/2 cup reduced-salt tinned diced tomatoes
1/2 cup skim milk
3 tbs chopped parsley
220g wholemeal spaghetti

1. In a heavy saucepan, combine carrot, onion, oil, sage, pepper, and salt over medium heat. Cover and cook, stirring occasionally, until onion is golden (about 3 minutes).

2. Add wine and increase heat to medium high. Cook until wine evaporates (about 3 minutes). Add turkey, stock, tomato puree, and milk. Reduce heat to simmer and cook for 15 minutes. Stir in parsley and simmer for 2 minutes.

3.Meanwhile, in a large saucepan, cook spaghetti for 2 minutes less than package directions indicate. (The spaghetti will be very firm to the bite.) Drain and return to pot.

4. Add ragout and toss intermittently for about 2 minutes so the pasta absorbs some of the sauce.

Makes 4 servings. Per serving: 1512 kilojoules, 6.3g fat (1.4g sat), 50g carbs, 300 mg sodium, 9g fibre, 26 g protein

Quick Turkey Spinach Lasagne

1 1/4 cup low-fat ricotta cheese
1 egg
1/4 tsp ground black pepper
1 tbs minced garlic
1 tbs dried oregano
1 tin crushed tomatoes
6 oven-ready lasagne sheets
3 cup finely chopped or torn baby spinach leaves
1 1/2 cup finely chopped skinless roast turkey
3/4 cup shredded provolone cheese

1. Preheat oven to 190°c. Lightly coat a 30x20cm baking dish with cooking spray.

2. In a small bowl, beat ricotta, egg, and pepper with a fork until well blended.

3. Gently stir in garlic and oregano. Spread 1/4 cup tomatoes over bottom of baking dish and place 3 lasagne sheets, overlapping slightly, over sauce. Spread on half of the ricotta mixture, half the spinach, half the turkey, half the remaining tomatoes, and half the provolone. Top with the remaining lasagne sheets, ricotta mixture, spinach, turkey, tomatoes, and provolone.

4. Coat one side of a 35-cm-long piece of aluminum foil with cooking spray. Lay the foil, sprayed side down, over lasagne and loosely seal the edges. Bake for about 45 minutes or until bubbling. Let sit for 5 minutes.

Makes 6 servings. Per serving: 1159 kilojoules, 6.8g fat (3.4g sat), 26g carbs, 619mg sodium, 4g fibre, 28g protein

Curried Turkey Soup

2 cups peeled roasted sweet potatoes, cut into chunks
1 tbs flour
1 tbs canola oil
1 tsp curry powder
1 tsp grated fresh ginger
1 1/2 cup finely chopped broccoli
1/2 cups sliced spring onions
2 cups skim milk
1 1/2 cups finely chopped skinless roast turkey
Tabasco (optional)


1. Mash potatoes with flour in a bowl. Set aside.

2. Heat oil, curry powder, ginger, and salt to taste in a pot over medium-high heat for 1 minute or until sizzling. Add broccoli and spring onions. Cook, tossing, for about 2 minutes or until it sizzles again. Add potato mixture and milk, stirring constantly, until smooth.

3. Reduce heat and simmer mixture until broccoli is tender but crisp (about 3 minutes).

4. Add turkey and simmer just until it's heated (about 3 minutes). Add a few dashes of Tabasco if desired.

Makes 4 servings. Per serving: 1150 kiljoules, 7g fat (1.6 g sat), 31g carbs, 10 mg sodium, 3g fibre, 23g protein

Turkey Orange Salad

1/2 navel orange
2 tsp extra-virgin olive oil
1 cup mixed salad greens
1/3 cup skinless roast turkey chunks
2 thin slices red onion, quartered

1. Break or cut orange half into small chunks and place in a mixing bowl. Add oil and salt and pepper to taste. Toss with a fork, pressing a few orange chunks lightly to release juice.

2. Add greens, turkey, and onion. Toss with dressing to coat. Transfer to a serving plate.

Makes 1 serving. Per serving: 940 kilojoules, 11.4g fat (2g sat), 12g carbs, 52mg sodium, 3g fibre, 19g protein