Whether you’re having loads of people over or there’s a small group of you there’s sure to be some leftover turkey. Salivate and make these yummy, no-fuss treats for after the big Crimbo day…

Turkey Casserole

Ingredients for this two easy step dish:

• 2 onions, finely chopped

• 1 eating apple, cored and chopped

• 2 tbsp olive oil

• 1 tsp dried sage, or 5 sage leaves, chopped

• 2 tbsp plain flour

• 300ml vegetable or chicken stock

• 2 tbsp wholegrain mustard

• 2 tbsp runny honey

• 400g-500g leftover turkey, shredded

• about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

How to:

Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.

Bring to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

Moroccan turkey salad

Ingredients for this healthier option, after a bulky Christmas dinner, and it's still totally scrumptious:

• 2 pitta breads

• 2 tbsp olive oil

• 1 diced aubergine

• 1 tbsp harissa

• 250g halved cherry tomatoes

• 500g shredded leftover turkey breast

• 100g rocket

• seeds 1 pomegranate or 110g tub pomegranate seeds

• a few mint leaves

How to:

Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

Turkey baguette sandwich

Ingredients for the best thing to do with leftover turkey:

• 2 small baguettes

• 50g chicken livers pâté

• ¼ cucumber, thinly sliced on the diagonal

• 140g leftover turkeys, shredded

• 1 tbsp mayonnaise

• 1 red chilli, ½ finely chopped, ½ finely sliced

• handful mint leaf

How to:

Halve the baguettes lengthways and spread the pâté over the bottom half. Top with cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.

PAUL HOLLYWOOD TALKS CHRISTMAS

Turkey Pie

Ingredients for this which is perfect if you have loads of turkey left over and you want it to last a few more days:

• 250g plain flour

• 1 teaspoon salt

• 150g lard

• 6 tablespoons cold water

• 110g butter

• 60g plain flour

• salt and pepper to taste

• 1 small onion, minced

• 725ml chicken stock

• 3 leeks, chopped

• 45g butter

• 450g cooked turkey breast, chopped

• 1 carrot, chopped

• 2 potatoes, peeled and cubed

How to:

In a large bowl, combine 250g flour and 1 teaspoon salt. Rub in lard until mixture resembles coarse crumbs. Stir in cold water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in cling film and refrigerate for 4 hours or overnight. Roll one ball out to fit a 23cm pie dish. Place bottom pastry in pie dish. Roll out second ball of pastry for the lid and set aside.

Preheat the oven to 200 C / Gas 6.

In a large saucepan, melt 110g butter. Blend in 60g flour, salt, pepper and onion. Gradually stir in chicken stock. Cook, stirring constantly until smooth and thickened. In a separate pan, saute leeks in 3 tablespoons of butter, then stir into saucepan. Stir in turkey, carrot and potatoes. Mix well and pour into prepared pastry case. Cover with the lid, seal edges and cut away excess pastry. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Turkey pasta bake

Ingredients for the quickest, easiest, slapdash meal that will melt in your mouth:

• 1 1/2 pounds broccoli crowns, cut into long spears

• 3 cups turkey (light and dark meat, shredded into large pieces), warmed

• 2 tablespoons unsalted butter

• 1 small onion, thinly sliced

• 1 cup presliced mushrooms

• 3 tablespoons all-purpose flour

• 1 1/2 cups homemade turkey broth or low-sodium canned broth, heated

• 2 tablespoons dry sherry

• 3 tablespoons heavy cream

• 1/2 cup freshly grated Parmesan, divided

• 1/4 cup sliced almonds

How to:

In a large saucepan of boiling salted water, cook broccoli about 5 minutes, or until tender; drain. Butter a 9 x 13 x 2-inch baking dish; arrange broccoli across the bottom. Top with turkey; cover with foil to keep warm. In a large skillet, melt butter over medium heat. Sauté onions and mushrooms until golden brown (add a little broth if mixture seems dry). Add flour, and cook, stirring, 1 minute.

Stir in broth; bring to a boil. Reduce heat to low; simmer 3 to 5 minutes, or until thick. Stir in sherry; cook 1 minute. Add cream and 1/4 cup Parmesan; simmer 1 minute. Season to taste with salt and freshly ground black pepper. Remove from heat. Meanwhile, arrange a rack 6 inches below the heat source, and preheat the broiler to high. Pour sauce over turkey. Top with the remaining 1/4 cup Parmesan and almonds. Broil for 1 minute, or until the sauce bubbles and the almonds are golden brown.

TOO MANY LEFTOVERS? DON'T LET ANY CHRISTMAS DINNER GO TO WASTE WITH THESE DELICIOUS LEFTOVER RECIPES

And one for surprise, is the Turkey-Stuffing Salad

This fresh, fun salad is a play on traditional Thanksgiving turkey and stuffing, combining turkey and croutons with celery, apple, fennel and parsley. In a bowl, whisk 1 tablespoon each of Dijon mustard and lemon juice with 1/2 cup olive oil. Add 3 cups chopped roast turkey, 3 sliced celery ribs,1 sliced fennel bulb, 1 chopped crisp apple and 1 cup parsley. Season with salt and pepper; toss. Top with croutons.

Will you have any leftover turkey this Christmas? If so, tell us what you'll be doing with it in via the comment boxes below.