Having made an exceptionally strong stock with all the turkey bones and skin [ but not the parson's nose] wait fo r it to cool, skim off the fat. Use any brown meat cut into chunks, some chopped celeriac, and a teaspoon of celery if you have it - if you don't just add a few peppercorns or a good shake of black pepper - then cook the celeriac until tender in some of the stock, add the meat and celery, just cover with stock and heat through. Serve with hot crusty rolls. Doen't taste like leftover turkey but definitley is winter comfort food. You can do this with leeks as well but they tend to go rather thin. If you want to thicken it add any left over mashed potato, rather that flour.

I didn't have very much left over wild boar, I'm afraid, except for a cold collation. The calvados apples were really special.