Paul Ainsworth's leftover turkey with slaw recipe

  • Serves 4
  • 25 mins to prepare
  • 245 calories / serving
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Cooked a big turkey and not sure what to do with the leftovers? This Paul Ainsworth recipe demonstrates a great way of making that turkey (or other leftover meat or smoked salmon) go far over the festive season, serving with a tasty and simple apple, celeriac and fennel slaw. You can also replace the fennel with leek for added sweetness or celery for the extra crunch.

Chop the celeriac into little matchstick shapes, sprinkle over some salt and leave for around 20 minutes.

Cut the fennel and apple into matchsticks and add to a large bowl.

Rinse the celeriac under cold running water for 2 minutes before patting dry with a tea towel. When dry, place in the bowl with the fennel and apple.

Add the yogurt and crème fraîche and mix until coated. Squeeze in the lemon juice, sprinkle over the parsley and season to taste.

Separate the slaw into bowls then serve with the leftover turkey.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 500g (1lb) leftover turkey meat
  • 1/4 celeriac, peeled
  • 1 Granny Smith apple, peeled
  • 1 fennel bulb, outer leaves removed
  • 2 tbsp reduced fat natural yogurt
  • 15ml (1 tbsp) crème fraiche
  • 1 handful chopped parsley
  • 1 lemon, juiced
  • 2 pinches salt
  • 1 pinch pepper
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  • Energy 1037kj 245kcal 12%
  • Fat 5g 7%
  • Saturates 2g 10%
  • Sugars 6g 6%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 6.9g Protein 44.4g Fibre 6.9g


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