Looking for recipes to use up leftover turkey?  How about this turkey, cream cheese, apple & celery, pecan and mizuna on rye recipe?  Turkey meat is really good for you – high in protein and incredibly low in saturated fat. So why not give some lighter style dishes a try instead of the usual heavy curry or turkey pie? Turkey has a tendency to be dry, so always make sure you pair it with something to give it moisture. A fresh turkey salad with juicy pomegranate seeds, or an Asian salad with fresh Clementine slices and a honey and soy dressing would be the perfect antidote to all that gravy and stodge. Or try pairing it with some Moroccan flavours like aubergine and spicy harissa for some winter warming flavour.

Turkey, cream cheese, apple & celery, pecan and mizuna on multiseed/rye bread recipe


Makes 4 sandwiches


8 slices of rye/multiseed bread

10 generous slices white turkey meat

100 grams sliced/ flaked turkey leg meat

1 granny smith apple sliced

24 pecan nuts roughly chopped

1 stick celery finely chopped

40g mizuna

120g cream cheese or Philadelphia

Salt and pepper

2 tablespoons hazelnut vinaigrette

25g butter



Butter all of the bread. Divide the cream cheese between 4 slices of the bread and spread evenly. Sprinkle the pecan nuts and celery over. Divide the brown turkey meat between the sandwiches and cover with sliced apple. Season with salt and pepper. Mix the mizuna with a little hazelnut dressing, Place on top of the turkey meat.  Place the white turkey meat on top, and place the remaining slice of bread on top.  Cut with a sharp serrated knife and serve.

Recipe inspired by Bohemia Bar & Restaurant provides unrivalled Michelin Star dining in the heart of Jersey. Head Chef Steve Smith, who has held a Michelin Star for over 10 years from the age of just 24, has created a truly outstanding dining experience with his ingredient and flavour driven tasting menus.

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