• 100g leftover turkey (large dice)
  • 50g cooked ham(diced)
  • 150g brie
  • 50ml dry white wine
  • 1 shallot
  • 1 clove of garlic
  • 25g butter
  • 10ml olive oil
  • 25g leftover Brussel sproats sliced finely
  • 50g sausage stuffing (crisped in the oven for 20min @180c)
  • 20g cranberry sauce
  • 70g arborio or carnaroli rice
  • 1 litre of hot turkey or chicken stock


  1. Begin by sweating the shallot and the garlic in butter and then olive oil.
  2. Next, add the rice and toast lightly and the rice is covered in the butter until.
  3. To this add the wine and reduce it to nothing.
  4. At this point add the hot stock a little at a time, stirring all the time until the rice is 80% cooked.
  5. Now at this point, we are going to finish the rice, first, add the brie followed by the turkey and ham.
  6. Once the cheese is melted add the Brussels sprouts and season to taste.
  7. Serve on a warm plate, crumble the stuffing over the top along with a little cranberry sauce and some more brie (if you have any left).