Turkey hotpot Click image to enlarge
Course: Main
Dish: Meat
Serves: 4
Nutritional information per serving:
Nutritional value per serving
Nutrient Per serving
Energy 1442kJ
Fat 14.1g
of which saturates 5.2g
Carbohydrate 19.1g
of which sugars 3.9g
Fibre 4.4g
Protein 32.9g
Salt 1.6g
5-A-DAY PORTIONS One serving of this recipe counts as 1 of your 5-A-DAY target of fruit and vegetable portions.


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Leftover Turkey Hotpot

This recipe is fantastic for using any leftover Christmas turkey! If you don’t have any turkey to spare, you can use other meats such as canned ham, or pack it full with any canned vegetables you can find in your cupboard.

  • 25g butter, melted
  • 1 x 300g can sliced carrots
  • 1 x 300g can garden peas
  • 350g cooked turkey, shredded
  • 1 x 300g can condensed cream of chicken soup
  • 1 x 400g can peeled new potatoes, sliced
  1. Pre-heat oven to 190°c, Gas 5 and lightly grease an ovenproof baking dish.
  2. Mix together the carrots, peas and turkey.  Stir through the condensed soup until combined and spoon into the baking dish.
  3. Top with the sliced potatoes and brush with melted butter.  Bake for 35 – 40 minutes until golden and heated through.
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