Think of the poor turkeys - fattened up for Christmas only to be half-eaten and slung in the bin.
According to the government waste advisory body Wrap, the equivalent of 2m turkeys, 5m Christmas puddings and 74m mince pies goes to waste every Christmas.
We think this is sad as there are some terrific recipes you can make with your turkey leftovers.
Below we've recipes for turkey and potato curry, a turkey casserole and coronation turkey chapatis.
Some, you might agree, are more enjoyable than plain roast turkey with a bit of cranberry sauce.
And it's what the turkeys would have wanted. Maybe.
Note: you can safely keep cooked turkey in the fridge for three to four days and in the freezer for three months.
Turkey and potato curry
1tbsp sunflower oil
1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2tbsp curry paste (or gluten-free alternative)
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potatoes (either boiled or roast), diced
2tbsp mango chutney
Salt and pepper
Small pack coriander, roughly chopped
Rice or naan bread, to serve
Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for three to four minutes until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another one to two minutes. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for five minutes.
Turn the heat down, stir in the turkey and potatoes, and cook for another two to three minutes, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.
Recipe from Good Food Magazine (December 2013)
Leftover turkey casserole
2 onions, finely chopped
1 eating apple, cored and chopped
2tbsp olive oil
1tsp dried sage, or 5 sage leaves, chopped
2tbsp plain flour
300ml vegetable or chicken stock
2tbsp wholegrain mustard
2tbsp runny honey
400g-500g leftover turkey, shredded
About 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced
Salt and pepper
Mash or jacket potatoes, to serve
Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for one minute, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 minutes until turkey is piping hot. Season and eat with mash or jacket potatoes.
Recipe from bbcgoodfood.com (December 2011)
Coronation turkey with homemade chapatis
1/2tbsp vegetable oil
1/2 onion, chopped
1 garlic clove, chopped
1tbsp curry powder
1/2tsp each ground cumin, ground coriander and turmeric
125ml coconut milk
125ml chicken stock
425g leftover turkey
2tbsp desiccated coconut, toasted
Handful chopped coriander, to serve
Chopped tomato, sliced onion and lettuce leaves, to serve
For the chapatis:
350g wholemeal flour (or roti flour), plus extra for dusting
1tbsp vegetable oil
Heat a saucepan and add a little vegetable oil. Fry the onion and garlic until both are lightly browned. Chuck in all the spices and let them sizzle for one minute, then add the coconut milk and the stock. Allow this to reduce until you have a thick, rich, creamy, spicy onion mixture in the pan. Pour into a bowl, leave to cool, then stir through the mayonnaise. Can be kept in the fridge for up to a week.
To make the chapatis, put the flour and one teaspoon of salt into a large bowl. Pour in the oil and rub into the flour with your fingertips. Pour in 250ml of lukewarm water, mix to form a firm dough, then knead for about 10 minutes until springy.
Place back in the bowl and leave to rest for 30 minutes. Cut into eight walnut-size pieces and roll out into thin discs on a lightly floured surface. Pan-fry the discs in a dry heavy-based pan for about one minute on each side. They should colour and blister - use a clean cloth to press flat in the pan while cooking.
To serve, mix the curried mayonnaise with the turkey. Toast the desiccated coconut in a dry pan until golden. Sprinkle over the turkey along with some coriander, then serve alongside the chapatis with some tomato, sliced onion and lettuce, if you like.
These recipes have been supplied by BBC Good Food. The December issue of BBC Good Food Magazine is on sale now, priced at £3.90