Who says turkey is just for Christmas? This versatile meat is lean and naturally high in protein, making it ideal for mid-week meals.
Here, we bring you recipes from around the world which make the most of turkey.
Use turkey for a twist on this Mexican classic.
- 4 spring onions, chopped
- 1 small yellow pepper, deseeded and diced
- 1 red chilli, finely chopped
- 2 vine tomatoes, chopped
- 300g cooked turkey, skinned and shredded
- 250g grated cheddar cheese
- 60g jalapenos, roughly chopped
- 3 tbsp sour cream
- 2 tbsp olive oil, for frying
- 8 flour tortillas
1. Combine all of the ingredients except the oil and tortillas.
2. Layer the mixture evenly on to 4 of the tortillas, before placing the remaining 4 tortillas on top.
3. Heat a frying pan and add the olive oil, before placing one of the tortillas into the pan and gently frying for 3-4 minutes until crisp and golden. Turn and cook for a further 2 minutes.
4. Remove the quesadilla from the pan and repeat the process with the other 3 tortillas.
5. When cooked, cut all quesadillas into quarters. Serve hot with tomato salsa and guacamole.
Using turkey instead of the traditional minced beef makes this lasagne a lighter option.
- 350g of turkey, minced
- 100g egg lasagne sheets
- 500g jar of bolognese sauce
- 470g jar of lasagne white sauce
- 60g mature cheddar cheese, grated
1. Pre-heat the oven to 200°c/gas mark 6.
2. Brown the turkey mince over a high heat in a saucepan.
3. Add in the bolognese sauce and bring to boil, before letting it gently bubble for 10 minutes.
4. In an ovenproof dish, layer the turkey mince and sauce over first, then the lasagne sheets and finally the creamy white sauce. Continue the pattern until everything is used up.
5. Sprinkle the grated cheddar on top of the lasagne.
6. Bake in the oven for 30 minutes. When cooked through, slice and serve with a garnish.
- 1 tbsp olive oil
- 25g unsalted butter
- 1 large onion, peeled and finely chopped
- 4 garlic cloves, peeled and chopped
- Ginger, peeled and grated
- 5 green cardamom pods, slightly crushed
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp ground coriander seeds
- 2 large potatoes, cubed
- 570ml chicken stock
- 125ml plain yoghurt
- 85ml double cream
- 1 tbsp lemon juice
- 6 large handfuls of turkey, cooked and chopped
- 1 bunch of fresh coriander leaves, chopped
1. Heat the oil and butter in a large saucepan.
2. Add the onions and cook for 2-3 minutes
3. Then add garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft and the spices are cooked.
4. Add the potatoes and cook for 3-4 minutes.
5. Add the stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender.
6. Stir in the yoghurt and cream before adding lemon juice.
7. Add the cooked turkey, fold in and simmer to heat through.
8. Sprinkle with coriander leaves and serve.