Turkey, Cranberry & Stilton Tart

A fantastic way to use up any turkey leftovers by combining classic festive flavours.

Serves: 6
15 mins
55 mins


  • Roll of pre-bought shortcrust pastry
  • 300g leftover turkey meat
  • 200g left over stilton
  • 75g left over cranberry sauce
  • 4 eggs
  • 350ml double cream
  • 150ml milk
  • 1 head of celery, peeled and sliced at an angle
  • 1/2 red onion, finely sliced
  • 85g walnut pieces
  • Juice of 1 orange
  • 2 tbsp olive oil
  • 1 tbsp balsamic syrup
  • Salt and pepper


  1. Line an 8inch tart case with the pastry and blind bake.
  2. Scatter the leftover turkey, crumbled Stilton and cranberry sauce into the baked tart case.
  3. Whisk the eggs, cream and milk together, season with salt and pepper then pour into the tart case.
  4. Bake at 180°C for 35/40 mins until set and golden.
  5. Whilst the tart is baking, mix the celery, onion, orange, olive oil and balsamic together in a bowl, season with salt and pepper and enjoy with your warm tart!

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.