We have been rearing turkeys since 1962, which means we have eaten a lot of leftovers. These are the ones worth planning for, plus the glaze that makes a ham the centrepiece.
Buy a bird bigger than you need. The days after Christmas are the reason.
The classic St Stephen’s Day turkey and ham pie. A proper way to use up Christmas leftovers, with a creamy leek sauce and all butter pastry.
Do not bin the carcass. A simple turkey stock recipe, and the broth to make with it, from the turkey specialists in Co. Meath.
How to build the leftover turkey sandwich properly: cold meat, good bread, stuffing, and the one mistake most people make with the butter.
How to finish a Christmas ham with a honey and wholegrain mustard glaze. Simple timings and how to get the glaze to catch without burning.
Our cooking guides cover the part that makes people nervous: what size bird to order, how long it needs, and how to keep the breast moist.
Read the guides → 