You can never go wrong with a turkey recipe in December! Here is a great way to use up your Christmas leftovers.

Turkey & Stilton Burgers with Mushroom Sauce

Makes 3 Burgers

For the Burgers:

  • 100g Blue Cheese
  • 35ml Chopped Flat-Leaf Parsley
  • 10 ml Fresh Thyme
  • 100g Fresh Breadcrumbs
  • 500g Cooked Turkey Meat (leftovers)
  • 3 Eggs
  • 8ml English Mustard
  • 1 Garlic Clove
  • Salt & Ground Black Pepper
  • Flour for dusting
  • 1 egg
  • Breadcrumbs

For the Sauce:

  • 300g Button Mushrooms
  • 25g Butter
  • 200ml Vermouth
  • 400ml Crème Fraiche
  • Vegetable Oil for Frying


  1. Cut the Blue Stilton Cheese into small cubes and mix the chopped herbs and the breadcrumbs.
  2. Cut the leftover turkey into pieces and place in a food processor. Add the eggs, mustard and garlic and process until the mixture looks like a fine paste. Season as desired.
  3. Divide the turkey mixture into 3 parts and pat each round into a flat circle. Put a cube of cheese in the centre and gently bring the turkey mixture around to cover completely.
  4. Cover the patty in flour, eggs and breadcrumbs.
  5. Make the sauce, slice the mushrooms and cook with butter for 5 minutes. Add the vermouth, and cook on a slow heat until it has reduced by half. Finally, add crème fraiche and continue to simmer gently for a further 10 minutes. Season to taste.
  6. To cook the patties, shallow-fry in vegetable oil on both sides, drain well on absorbent kitchen paper. Serve the patties with the mushroom sauce.


In season at this time of year;

Vegetables; Beetroot, Brussels Sprouts, Cauliflower, Celeriac, Celery, Chicory, Jerusalem Artichokes, Kale, Leeks, Parsnips, Potatoes, Pumpkins, Red Cabbage, Sweed, Turnips

Fruit & Nuts; Apples (Egremont, Russet, Blenheim Orange, Orleans Reinette), Chestnuts, Clementines, Cranberries, Pears, Satsumas, Tangerines

Meat: Duck, Goose, Grouse, Guinea Fowl, Hare, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon

Fish & Seafood: Brill, Clams, Haddock, Halibut, Hake, John Dory, Lemon Sole, Monkfish, Mussels, Oysters (Native & Rock), Plaice, Scallops, Sea Bass, Turbot

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Suzanne is a professional chef, wife and mother who has lived in South East London all her life.
You can email Suzanne with any comments or questions at

This recipe first appeared in the December 2017 issue of SE22 magazine.