Turkey and chorizo paella
Heat 3 tbsp vegetable oil in a large non-stick pan over a medium heat and cook 120g peeled, sliced chorizo, 1 chopped onion and 2 crushed garlic cloves for 2-3 minutes. Stir in 1 tsp ground turmeric, 1 tsp smoked paprika and 1 tbsp tomato purée and cook for two minutes. Add 225g Arborio rice and stir. Add 600ml hot chicken stock one ladleful at a time, stirring after each addition and waiting until the stock is almost absorbed before adding the next ladleful. Add 400g cooked turkey, 2 deseeded chopped tomatoes, 1 de-seeded chopped red pepper and 120g frozen peas. Stir together and cook for 10 minutes or until all of the stock has been fully absorbed. Serve immediately.
Turkey, ham and Gruyère pasties
Preheat the oven to 180°C/160°C fan/gas mark 4. Line a baking tray with parchment paper. Melt 25g butter in a pan over a medium heat. Cook 1 chopped onion and 1 tbsp chopped sage for 5-6 minutes until the onion is soft. Season and allow to cool. In a bowl, mix the onion with 250g cooked turkey, 125g cooked chopped ham, 125g grated Gruyère, 2 tbsp chopped parsley, 2 tbsp double cream, 2 tbsp mayonnaise and 1 tsp wholegrain mustard. Season with a little salt and black pepper. Roll out 1 sheet of puff pastry on a floured work surface and divide into six equal pieces. Divide the filling equally between the pastry squares, leaving a margin at the edges. Brush the edges with beaten egg and carefully fold corner to corner to make triangles, pinching the edges together to seal. Place the pasties on the tray, brush with beaten egg and bake for 10 minutes. Reduce the oven to 170°C/150°C fan/gas mark 3 and cook for a further 15-20 minutes until golden.
In a bowl, combine 4 chopped spring onions, 3 tbsp chopped coriander, 1 de-seeded chopped red pepper, 2 chopped green chillies, 2 chopped tomatoes, 300g cooked turkey, 250g grated Cheddar, 3 tbsp sour cream and some salt and black pepper. Spread over 4 tortillas. Top each one with a second tortilla and press down. Heat 2 tbsp oil in a large pan over a medium heat. Carefully place a quesadilla onto the pan and cook for 3-4 minutes until crisp and golden. Flip the quesadilla over and cook on the other side for two minutes or until crisp and golden. Set aside to keep warm while you cook the remaining quesadillas. Slice the quesadillas into quarters and serve them with salsa and chunky guacamole.
Holiday turkey salad
In a medium bowl, mix together 230g mayonnaise with 1 tsp paprika and ½ tsp garlic salt. Stir in 120g halved seedless red grapes, 2 chopped celery stalks, 1 chopped green apple, 3 chopped spring onions and a handful of chopped pecans. Add 500g shredded leftover cooked turkey and mix well. Season with plenty of black pepper. Place in the fridge for one hour, then serve as a filling for croissants.
Caramelised onion and turkey risotto
Heat 2 tbsp olive oil in a pan over a medium heat. Stir in 1 chopped onion and 60ml balsamic vinegar. Cook for 15-20 minutes, or until dark golden brown. Remove from the pan and set aside. Heat a large knob of butter in the pan and stir in 350g Arborio rice until mixed well. Cook for two minutes, then pour in 60ml white wine. Reduce the heat to medium-low. Add 1.2l hot chicken stock one ladle at a time, stirring until the stock is absorbed before adding the next ladle. Continue until all the stock is absorbed and the rice is al dente. Stir in the reserved onion mixture and heat through. Remove from the heat and stir in 30g butter and 250g shredded leftover cooked turkey. Season with salt and black pepper.