Devil of Turkey

Another option with leftover turkey is to make a devil, a very spicy Victorian treatment. This is good with plain boiled rice. Cooked turkey can also be curried, of course, though as here add the meat to the sauce only for a few minutes towards the end of cooking to warm it through or it will go tough.


  • 900 g/ 2 lb leftover turkey meat, cut into bite-sized chunks
  • 300 ml/ ½ pt turkey or chicken stock
  • 300 ml/ ½ pt double cream
  • 1 tbsp Dijon mustard
  • 1 tsp cayenne pepper
  • ½ tsp ground black pepper
  • 1 tbsp Worcestershire sauce


Put the turkey pieces in a pan with the stock and heat through gently over a low heat. Transfer to a warmed ovenproof serving dish and keep warm.

Preheat a hot grill. Whip the cream to soft peaks, then fold in the mustard, cayenne pepper, black pepper and Worcestershire sauce. Spoon this over the turkey and put under the hot grill until the surface bubbles and browns.