Left Over Turkey Treat

This Left Over Turkey Treat turns simple leftovers into a hearty and satisfying meal. It feels just as comforting as the original roast, yet it requires far less effort. A comforting and colourful way to use up leftover turkey and vegetables. This dish is simple, flexible, and full of flavour. It works well after any big roast and brings everything together with rich gravy.

Prep Time 15

Cook Time 20

Total Time 35

Servings Portions

Ingredients

500 g turkey cooked leftover sliced or torn into chunks
200 g green beans trimmed
2 medium carrots peeled and sliced
2 sticks celery sliced
1 small onion sliced
2 cups vegetables leftover roast potatoes, parsnips, peas
500 ml turkey gravy leftover or freshly made from roasting juices
1 tbsp olive oil or butter
salt to taste
black pepper to taste
fresh parsley or thyme

Instructions

Bring a pan of salted water to the boil. Add the green beans and carrots, then cook for 4–5 minutes until just tender. Drain well and set aside. This keeps their colour bright and their texture slightly firm.
200 g green beans, 2 medium carrots
Heat the olive oil or butter in a large frying pan over medium heat. Add the sliced onion and celery. Cook for 5–6 minutes until softened and lightly golden. Stir occasionally to avoid sticking.
2 sticks celery, 1 tbsp olive oil, 1 small onion
Tip in any leftover roast vegetables such as potatoes or parsnips. Warm them through for 3–4 minutes. Stir gently so they keep their shape.
2 cups vegetables
Add the sliced turkey to the pan. Stir carefully and cook for 2–3 minutes until heated through. Avoid overcooking, as the turkey can dry out.
500 g turkey
In a separate saucepan, gently reheat the gravy until hot. Stir occasionally to keep it smooth. If it feels too thick, add a splash of water or stock.
500 ml turkey gravy
Add the cooked green beans and carrots to the pan. Season with salt and black pepper to taste. Mix everything gently so the ingredients stay intact.
salt, black pepper
Arrange the vegetable mixture on a large serving platter. Lay the warm turkey slices neatly on top.
Pour the hot gravy generously over the turkey and vegetables. Let it coat everything lightly rather than flooding the dish.
Sprinkle with fresh herbs if using. Serve immediately while hot.
fresh parsley

Notes

Serving Suggestions:

This dish works well on its own, but you can serve it with:

Warm crusty bread

Steamed rice

Buttered mashed potatoes

Yorkshire puddings for a British twist

Tips:

Use freshly made gravy from roasting juices for the richest flavour.

Keep the vegetables slightly firm for better texture.

Add a pinch of dried herbs or a dash of mustard to the gravy for extra depth.

Use whatever leftovers you have; this dish is very forgiving.

Nutrition