Leftover turkey leg recipe with bubble and squeak


Looking for a leftover turkey recipe? Leftover turkey leg is always abundant in the days after Christmas. What better way to make sure it goes to good use than this festive bubble and squeak recipe?

This tasty dish brings together all of the best bits of the Christmas lunch and makes them delicious a second time around. Quick and easy to pull together, it’s exactly what you’ll be after in those relaxing few days before New Year.

Turkey is a very lean meat, meaning it’s low in fat and a great way to make sure you’re getting enough protein, especially when you add the poached eggs. Leftover turkey leg contains nutrients like zinc and vitamin B12 too, which can help support our immune system as well as our blood and bones.

It also means we get another dose of green goodness from our Christmas veg. Brussel sprouts contain around 80% of your vitamin C for the day in each serving. They’re also one of the best plant based sources of omega-three fatty acids, which boost our brain power – perfect for those Christmas games!

Discover more festive wellbeing recipes

Recipe: Gressingham Foods


  • 6 eggs
  • 1 tbsp white wine vinegar
  • 1 turkey leg, shredded
  • Leftover stuffing, crumbled
  • Leftover Christmas greens
  • Leftover roast potatoes, smashed
  • Leftover gravy
  • Leftover cranberry sauce


1.  Preheat the oven to 180°C. Mix together the turkey, stuffing, greens and potatoes in a bowl and bind with two eggs. Season with salt and pepper. 

2. Heat a medium non-stick frying pan with a little oil, add the mix to the pan so that it fills the pan and fry for five minutes until one side is golden and crispy.

3. While this is frying, fill and place a medium-sided saucepan of water on to boil.

4. Place a plate on top of the pan and turn the pan over, once the bubble and squeak has come off onto the plate add a little more oil to the pan and then slide the bubble and squeak back into the pan and fry the other side for five minutes. Pop it into the oven for 15 mins at 180°C to ensure that it is cooked/warmed all the way through.
5. While the bubble and squeak is cooking, crack four eggs into the pan of boiling water to poach for around two minutes. Remove with a slotted spoon and place on top of your cooked bubble and squeak. Season each egg with salt and pepper.
6. Heat the leftover gravy with the cranberry sauce and serve with your bubble and squeak and poached eggs.