Turkey Bubble & Squeek

Serves 4. Prep time 35 minutes, cooking time 15 minutes


  • 25g Unsalted butter
  • 1 small onion peeled and chopped.
  • 450g potatoes peeled and mashed.
  • 350g Cooked Calcott turkey
  • 300g Cabbage or sprouts or spinach chopped.
  • Salt and freshly milled black pepper
  • 2 tbsp olive oil
  • Dry breadcrumbs
  • 3 tbsp flour
  • 1 egg lightly beaten.
  • Vegetable oil for cooking
  • 4 lightly poached eggs
  • Jar of hollandaise sauce
  • 1 bag of watercress
  • 150g French beans or peas cooked.


Heat butter in frying pan and cook the onions for 2-3 minutes, until slightly soft and translucent.

Place the mash potatoes, cooked onions, turkey, cabbage and salt & pepper into a bowl and mix well.

Add the Olive oil and a few dry breadcrumbs to form a firm but not stiff mixture.
Form the mixture into 4 balls, flatten on both sides to make thick cakes and dust with flour. Brush the cakes all over with the egg and coat with more breadcrumbs.

Heat a couple of tablespoons of vegetable oil in a frying pan and cook the cakes on both sides for 3 minutes until golden brown.

Place a little watercress on a warm plate, top with a cake, and a poached egg on top. Serve with French beans/peas and Hollandaise sauce.

Christmas Reservations Now Being Taken!
Taste of Staffordshire winner 2018


We have been having a turkey for a few years now, they seem to cook to perfection every year. Excellent service! 5*****


I have been having a Calcott turkey for many years, I like the recipe for left over turkey to save any wastage.

Isobelle Robinson

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