However good you are at carving the bird, there will always be plenty of meat left on the turkey that you didn't even know was there.
If you look carefully in between the bones on the carcass, you will discover a good few bits and pieces of meat with which you can make these delicious little croquettes.
You can even use some bits of stuffing in the mix if you want to continue with the Christmas flavours. If you have leftover cranberry sauce, you can make a great accompanying dip; just adjust the consistency with a little water.
300-400g floury potatoes for mashing
150-200g cooked turkey meat, chopped into small pieces
60-80g leftover stuffing, broken into small pieces
2 small eggs, beaten
50-60g fresh white breadcrumbs
Salt and freshly ground white pepper
Vegetable oil for frying
Cranberry sauce, to serve
Preheat the oven to 200C/gas mark 6. Bake the potatoes in their skins until soft for 1-1½ hours depending on size. Remove from thef oven, cut in half and leave to cool for a while.
Scoop out the flesh and mash it until smooth. A potato ricer is designed for just this purpose and is an invaluable kitchen gadget, so put it on your shopping list if you haven't got one.
Mix the turkey meat with the potato and season to taste; add the stuffing and any other ingredients. Mould into cylinder shapes about 4cm long and a little slimmer than a wine cork.
Have the flour ready in a dish and carefully roll the croquettes in it, holding them carefully with your fingers and shaking off any excess. Next, roll them in the beaten egg, and finally roll them in the breadcrumbs.
Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fryer. Fry the croquettes a few pieces at a time for 3-4 minutes, until golden, and drain on some kitchen paper. Serve immediately with the cranberry sauce.