Preheat oven to 180C/160C Fan/Gas 4

Heat a non-stick frying pan, tip in the turkey and cook until brown, stirring regularly. Break up any large pieces with a fork. Stir in the sage then leave to cool.

In a large bowl, mix together the cranberries and flour. Stir in the cooled turkey.

Add enough yogurt or other liquid to bring the mixture together into a dough. Knead lightly on a floured surface.

Roll out the dough to approx 1cm thickness, keeping the worksurface and rolling pin well-floured, then cut out biscuit shapes.

Put onto a baking sheet and cook until browned and cooked through (20-25 min).

Cool on a wire wrack before storing biscuits in a tin or other airtight container. Should keep for 2-3 weeks or can be frozen.