Holiday Leftovers

 

So here you are. It's boxing day and you have a whole fridge filled with leftovers. What to do . . . what to do . . .

I thought I would give you some tasty ideas this morning to help you use up some of those scrummy leftovers. Of course you could just have a reheat of the leftovers, but it's also nice to dress them up in a few different ways too! 

I'll start with turkey as most of us in Canada and the UK will have leftover Turkey to contend with, but further on down the page you will find ways to deal with everything else. Leftovers don't have to be boring! In fact I often enjoy them even more than I do the first meal!

Turkey Leftovers:

 

Hot Turkey Poutine.  It's your favourite sandwich, but it's not a sandwich.  It's poutine!  

 

Chips, cheese, gravy, stuffing and turkey!  This is soooo good, I often just buy a small turkey breast roast to cook just so we can have it. You don't get much better than this!

 

Turkey Hash.  This dish is something I like to do with leftover turkey.  It's really simple to make and quite delicious.  

With both sweet and regular potatoes, celery, carrots, spring onions and plenty of cheese!  Pass the lefover gravy! Yum yum!

 Turkey & Stuffing Casserole. A hearty casserole that is healthy and deliciously low in fat and calories, served with it's own gravy. 

This is one of my favourite things to do with leftovers.

 

Turkey & Ham Pie. How to turn a little bit of leftover cooked ham and cooked turkey into a delicious new creation that the whole family will love. 

Creamy and rich. If it is in a pastry I am all over it. I adore pot pies and this is fabulously tasty! 

 

Stacked Turkey Mexi Melts.  These are surprisingly hearty and delicious.  Serve with a salad on the side for a complete meal. 

Although the recipe does use ground turkey, you can just replace that with chopped cooked turkey and they will be just as delicious!

 

Green Chili Turkey Enchiladas. Rich, creamy, spicy and delicious.  A great way to use up some of your leftover holiday turkey! Fabulously tasty!

 

I just adore these!!  

 

Bombay Turkey.  Who fancies a curry?  Something deliciously different to do with your turkey leftovers! 

This always goes down a real treat with everyone.  A bit of rice, some naan bread on the side and nobody minds in the least that it is leftovers! 

Cheesy Cornbread Turkey Pot Pie.   You are going to love this delicious version of a Turkey Pot that I am sharing. Whether you are in the UK and looking at this after Christmas, or in North America, it is sure to please everyone! 

 

 Leftovers from your holiday meal, put together in a very delicious way.

Of course you can have a plain old turkey sandwich, but why not dress it up a bit and serve it open faced on a rustic piece of bread, topped with some leftover cranberry sauce, some of the leftover stuffing heated and crumbled on top of the cranberry, then the heated sliced turkey and some heated leftover gravy ladled over top. Delicious with a few sliced pickles and some potato crisps on the side!

My mom always made Turkey Pot pies.  We loved them! You can follow the  outlined recipe below, which is only a rough guideline of what to do. You can adapt it to whatever it is you have in your fridge.



*Turkey Pot Pie*
Serves 4 to 6
Printable Recipe




2 mugs full of leftover turkey, chopped
2 mugs full of leftover cooked vegetables, chopped
(peas, carrots, corn)  If you haven't got any, then you can
use 2 mugs of frozen mixed vegetables, thawed
a handful of roasted potatoes, chopped
1 mug full of leftover turkey gravy
1 mug full of milk
1 small onion, peeled and chopped
1 tsp summer savoury
salt and black pepper to taste
Pastry to cover
milk and beaten egg yolk



Mix together all the ingredients except for the pastry in a large bowl, seasoning to taste with salt and black pepper.  Spread into a large round, or oval shallow casserole dish.  Roll out your pastry to cover and place over top, venting to allow steam to escape.  Brush with a bit of milk and beaten egg yolk.  Bake for about 35 to 40 minutes in an oven which has been preheated to 200*C/400*F/ gas mark 6. Serve warm.

I think one of the most popular things to do over here in the UK with the leftover turkey is to make a Turkey Curry, but how about Curried Turkey Salad! Yummo!!

*Curried Turkey Salad*
Serves 4

Printable Recipe

This is a very delicious salad.

2 cups of leftover cooked turkey, cut into cubes

olive oil
salt
fresh ground black pepper
1 1/2 cups good mayonnaise (330g)
1/3 cup dry white wine (80ml)
1/4 cup mango chutney (55g)
3 tablespoons curry powder
2 large celery ribs, medium diced
1/4 cup chopped spring onions (2 spring onions)
1/4 cup raisins (37g)
1 cup whole roasted salted cashews (150g)

salt and pepper to taste

Combine the mayonnaise, wine, chutney, curry powder and 1 1/2 tsp salt in the bowl of a food processor and process until smooth. Combine the turkey with enough dressing to moisten well. Add the celery, spring onions and  raisins. Mix well together. Cover and chill for several hours to let the flavors blend. Add the cashews and serve.  

  

*Turkey and Stuffing Pie*
Serves 4

Printable Recipe

This may not look like much, but this is absolutly delicious!

2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked turkey
To serve:
Creamed peas and carrots (optional)

Melt the butter in a frying pan.  Add the onion and celery.  Saute without colouring until soft, stirring frequently.  Set aside to cool.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch pie dish.  Set aside.

Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes.  Mix together well.  Stir in the broth, beaten egg and sauteed vegetables.  Season to taste with salt and pepper.  Stir in the turkey.  Mix well.  Spread this mixture into the buttered pie dish.

Bake for 30 to 35 minutes, until set and lightly browned.

Serve cut into wedges along with some creamed peas and carrots spooned over top if desired.  A tossed salad goes very well with this.

 

*Creamed Peas and Carrots*
Serves 4

Printable Recipe  

Delicous served over crackers, biscuits, toast, fish cakes or my tasty Stuffing Pie. 

2 TBS butter
2 TBS plain flour
1 pint of milk
salt and pepper to taste
cooked peas and carrots to taste
(I like a larger ratio of sauce to veg, but some people like more veg than sauce)

Melt the butter in a saucepan.  Whisk in the flour.  Slowly whisk in the milk.  Cook over medium heat, whisking constantly until thickened.  Reduce the heat to low and allow to simmer for about five minutes.  Season to taste with salt and pepper.  Stir in the vegetables and heat through.

 

  

A delicious leftover Turkey Casserole never goes amiss.  This one is a bit different than other casseroles.  It's kind of like a Turkey Cottage pie!   You have delicious layers of  turkey, mash, stuffing and a few other tasty bits!

  

*Turkey Casserole*
Serves 4 to 6, depending on appetites
Printable Recipe

A delicious casserole which is easy to put together and helps to use up leftovers from your roast dinners.

4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup of good quality mayonnaise, divided
1/4 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese  

Preheat the oven to 190*C/375*F/   Butter an 8 inch square casserole dish.    Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover.   Sprinkle with the turkey pieces.   Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce.   Spread this mixture over top of the turkey.   Beat together the remaining mayonnaise, the mashed potatoes and the  mozzarella cheese.   Spoon this over top of the turkey, spreading it over to cover.   Sprinkle the remaining stuffing over top.

Bake for 40 minutes, or until bubbling and heated through.   Allow to stand for 10 minutes or so before serving.   Delicious!  

Here's another delicious Turkey Oven Bake.

  

*Turkey Oven Bake*

Serves 4 to 6
Printable Recipe

A delicious casserole that is very easily thrown together. A real family pleaser!!

one heaped mug of long grain rice

3 mugs of cooked turkey, chopped

2 mugs of cooked chopped broccoli

1 tin of condensed cream of chicken soup (batchelors, or campbells)

375ml of milk (1 1/2 cups)

250ml of chicken broth (1 cup)

2 dessert spoons of mayonnaise (about half a cup)

2 stalks of celery, trimmed and chopped

1/2 medium onion, peeled and chopped

8 ounces of strong cheddar cheese, grated

salt and black pepper to taste

crushed round buttery crackers, about a handful    

 

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large shallow baking dish. Set aside.

Stir together the rice, turkey, broccoli, soup, milk, broth, mayonnaise, onion and celery in a bowl. Add half of the cheese and stir again. Season to taste with some salt and pepper. Pour into the prepared baking dish. Cover tightly with some foil.

Bake for 30 to 35 minutes, until the rice is cooked and the casserole is bubbling. Remove from the oven, top with the remaining cheese and crushed crackers. Bake for a further about 10 minutes until the cheese is nicely melted on top and it is lightly browned. Serve hot.  

Salads are always nice, especially when it's as tasty as this delicious Turkey Cobb Salad!  

  

*Turkey Cobb Salad*
Serves 4
Printable Recipe

This is a delicious salad which contains no less than 3 of the super foods!! Turkey breast, avocado and tomatoes! Bacon and cheese aside, I reckon it is pretty good for you!

2 TBS white wine vinegar
2 tsp dijon mustard
1 tsp Worcestershire sauce
3 TBS good quality mayonnaise
4 TBS olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese, crumbled
8 slices of thick cut bacon
1 head of iceberg lettuce, cored and thinly sliced
2 small avocados, peeled, stoned and cubed
4 small plum tomatoes, chopped
8 ounces cubed turkey breast (1/2 pound)

First make the dressing. Whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, oil and a pinch of pepper in a large bowl until smooth. Stir in a quarter of the cheese.

Fry the bacon in a heavy frying pan over medium heat until crisp. Drain well on paper towels, then crumble.

Add the lettuce to the dressing and toss to coat evenly. Taste and adjust seasoning with salt and pepper. Divide the lettuce amongst 4 chilled plates. Arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve.  

 

  

And there you have it! A multitude of ways to use up some of your temptingly tasty turkey leftovers! I am sure some of these will come in handy!

Ham Leftovers:



We like to have ham, cut into thick slices and fried in butter along side of our fried eggs for a special boxing day breakfast. Just melt some butter and add the ham once it begins to sizzle. Cook until it begins to get crisp on the edges, flip over and repeat on the other side.

You can chop it up and add it to your favourite macaroni and cheese recipe, or to a pan of scallopped potatoes.

Combine it with some of the leftover turkey, and some of that Stilton in a tasty salad! 

   

*Ham and Mac Bake*
Serves 4 to 6
Printable Recipe

This is a wonderful casserole that is not only very tasty, but also very easy on the budget as well. My children always loved it when they were growing up and it was something different to do with the ham that was leftover from Easter. I often buy a slap of ham at the shops so that I can make this as well.

1/2 pound of macaroni (1 2/3 cups)
1/4 cup butter (2 ounces)
1/4 cup flour (1.5 ounces)
2 TBS Dijon mustard
salt to taste
1/4 tsp pepper
2 cups milk (5ooml)
2 TBS soft light brown sugar, packed
2 cups cubed, fully cooked ham (about half a pound)
2 medium eating apples, peeled and thinly sliced (about 2 cups)
1 cup soft bread crumbs (about 1 1/4 slices)
2 TBS butter melted

Cook the macaroni in lightly salted boiling water until done, according to the packet directions. Drain well, rinse with cold water and drain again. Set aside until needed.

Preheat the oven to 180*C/350*F/ Gas mark 4. Melt the 1/4 cup of butter in a saucepan. Whisk in the flour and cook, stirring, for one minute over low heat. Blend in the mustard, salt, pepper and sugar. In the meantime bring the milk just to the boil. (Just until bubbles appear around the edges) Slowly whisk the heated milk into the flour mixture, cooking and stirring it until thickened, smooth and bubbly. Stir in the cooked macaroni, ham and apple slices. Turn into a greased 2 litre casserole dish.

Toss the bread crumbs with the 2 TBS butter and sprinkle evenly over top of the casserole. Bake for 30 to 35 minutes or until bubbly and lightly browned on top.


*Boxing Day Salad*
Serves 4
Printable Recipe

100g bag of baby leaf salad greens (about 4 cups)
1 head of red chicory
1 TBS extra virgin olive oil
100g of cooked turkey (1/4 pound)
100g of cooked ham (1/4 pound)
50g chopped toasted walnut pieces (1/4 cup)
2 ounces stilton cheese, crumbled
4 TBS reduced fat caesar salad dressing

Place the salad greens in a large shallow bowl. Break up the red chicory leaves and toss into the bowl. Drizzle with the olive oil Tear the turkey and ham into bits with two forks. combine in a bowl along with the walnut pieces and stilton cheese. Add the salad dressing and mix to combine. Pile this mixture on top of the salad leaves and serve.

It's delicious chopped and mixed with grated cheese and then stuffed into a nice big fluffy baked potato.


Leftover Roast Beef??  

A tasty Cottage Pie with a Potato and Parsnip Mash Topping fits the bill perfectly!  


 

*Cottage Pie with Potato and Parsnip Mash Topping*
Serves 4
Printable Recipe

This is a delicious way of using up some of the leftovers from your Sunday Lunch. You can make this with fresh ground beef of course, but we love it made with chopped leftover roast beef. I also like to use any leftover cooked vegetables in the filling as well. Usually it's just peas and carrots, but sometimes there is some swede as well. Just make sure you chop your cooked carrots and or swede into roughly the same size as the peas. French beans chopped are also nice. You can use leftover gravy if you wish, but I normally don't have any leftover so have made my own sauce.

2 large baking potatoes, peeled and cut into chunks
3 large parsnips, peeled and cut into coins
1 spring of thyme
a knob of butter and a splash of milk
salt and pepper to taste
For the filling:
2 cups chopped leftover cooked roast beef
1 cup leftover cooked vegetables, chopped into small bits
2 medium onion, peeled and chopped
1 clove of garlic, peeled and crushed
2 TBS plain flour
4 cups boiling water
3 to 4 beef bouillion cubes
1 tsp worcestershire sauce
1 heaped dessert spoon of tomato ketchup
1 TBS horseradish sauce
Salt and black pepper to taste 

 

Place the potatoes, parsnips and thyme into a saucepan of slightly salted water. Bring to the boil. Cook until the potatoes are soft, then drain well, discarding the stem from the thyme. Mash well, adding a knob of butter and some milk. Season to taste with salt and pepper. Set aside.

Place the leftover roast and onions in a large skillet, with any beef drippings that you may have. If not you may need to use a bit of oil. Cook and stir until the onions are softened. Stir in the garlic and cook for a further minute or so until fragrant. Sprinkle with the flour and stir it in. Stir in the boiling water until the sauce thickens. Crumble the bouillion cubes in, stirring until they are completely melted. You may need the full 4 depending on how much of a beefy flavour you want. Stir in the worcestershire sauce, ketchup and horseradish sauce. Mix all in well. Season to taste with some salt and pepper. Pour this mixture into a shallow baking dish.

Spoon the parsnip mash over top in a rustic manner.

Bang into a pre-heated 200*C/400*F oven and bake until the filling is bubbling and the mash is beginning to brown. Remove from the oven and allow to sit for 5 minutes or so before serving. Delicious!





Leftover Vegetables:

We can't be forgetting the leftover Christmas Veg!! I know we all buy in far more than we need, and then end up with it hanging about the fridge. Here's a few different recipes for some dishes using some of that leftover veg so it doesn't get all wilted and go to waste!

*Spicy Parsnip and Sprout Hash*
Serves 4
Printable Recipe

800g of parsnips, peeled and chopped into chunks (1 1/2 pounds)
300g of brussels sprouts, peeled and finely shredded (1/2 pound)
a large handful of frozen peas
the juice of 1/2 lemon
50g of butter (1/4 cup)
1 TBS cumin seeds
1 TBS garam masala
1 red chili, deseeded and chopped
1 bunch of coriander, chopped (reserve a few leaves to garnish)
salt

Place the parsnips in a pan of cold water to cover. Add a pinch of turmeric and salt and bring to the boil. cook for 12 minutes. While the parsnips are cooking, blanch the sprouts in another pan of boiling water for about 3 minutes, until tender, adding the peas for the final minute. Drain all the vegetables well. Tip the drained parsnips back into the pan along with the lemon juice and half the butter. Mash roughly. Beat in the cooked sprouts, peas, cumin, garam masala, chili and coriander. Season to taste with some salt.

Heat the remaining butter in a medium sized non-stick skillet. When it begins to sizzle, tip in the parsnip mixture, pressing it down to form a flat cake. Cook, until it is browned underneat. Turn over carefully with a fish slice. (It may break up but that's ok) Continue cooking until crisp on this side as well. Keep flipping and turning until you have a nicely crisped cake. Slice out onto a heated plate. Garnish with the coriander leaves. Cut into wedges to serve.

*Roast Vegetables with Stilton and Chestnuts*
Serves 4
Printable Recipe

3 TBS French Walnut oil
4 large parsnips, peeled and quartered lengthwise
4 large red potatoes, peeled and cut lengthwise into 6 wedges
4 large carrots, peeled and halved lengthwise
2 large onions, peeled and cut into wedges
200g pack of peeled and ready to use chestnuts (1 cup)
(roughly chop)
the juice of one lime
sea sald and freshly ground black pepper
200g Creamy Blue Stilton cheese, crumbled (1/4 pound)

Preheat the oven to 200*C/400*F/ gas mark6. Place 2 TBS of the oil in a large roasting tin and heat in the oven for 5 minutes. Toss iin the prepared vegetables, giving them a stir to coat with the oil. Roast for one hour until tender, turning occasionally.Mix in the chopped chestnuts and cook for a further 10 minutes. Whisk together the lime juice, remaining TBS of oil and a bit of seasoning. Divide the roasted vegetables between 4 heated serving plates. Scatter with the crumbled stilton and drizzle with the lime dressing. Serve immediately.


Leftover mincemeat and cranberries??? 

 Why not a delicious Spicy Cranberry, Mincemeat and Almond Eve's Pudding!



Spicy Cranberry, Mincemeat and Almond Eve's Pudding*
Serves 4 to 6 depending on appetites
Printable Recipe

The perfect way to use up that half eaten jar of mincemeat lanquishing in the back of your refrigerator!

1 large cooking apple, peeled, cored and chopped
2 TBS water
200g of mincemeat (a generous cup)
100g of cranberries, frozen or fresh (1 cup)
100g of butter (7/8 cup)
100g of golden caster sugar (1/2 cup)
2 large eggs, beaten
75g of self raising flour (2/3 cup)
25g of ground almonds (1/3 cup)
a small handful of flaked toasted almonds

Cream to serve

Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow 11 by 7 baking dish. Set aside.

Place the apple in a pot with the water. Bring to the boil, then reduce to a low simmer, cover and cook for about 5 minutes until softened. Stir in the mincemeat and cranberries. Pour into the baking dish, leveling out.

Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift in the flour and stir in along with the almonds. Spread this mixture over top of the fruit in the baking dish. Level off and then sprinkle with the flaked almonds.

Bake for 30 to 35 minutes, until the topping is well risen and golden brown, and the fruit is bubbling beneath. Allow to cool for 10 to 15 minutes then, serve warm with some pouring cream. Delicious!

Leftover Christmas Pudding?

 How about a Christmas Pudding Trifle!



*Christmas Pudding Trifle*
Serves 6
Printable Recipe

A delicious trifle which consists of a lovely rich custard baked over top of some crumbled Christmas pudding until wobbly. Chilled and then covered with amaretti biscuits, brandy cream, flaked almonds and silver balls, this is probably one of the nicest trifles I've ever eaten . . .

300ml of milk (1 1/4 cups)
200ml of double cream (3/4 cup whipping cream)
freshly grated nutmeg
6 large free range egg yolks
70g caster sugar (about 1/3 cup)
Leftover Christmas pudding (It's up to you how much)
12 crisp amaretti biscuits
150ml of double cream (about 2/3 cup), whipped lightly with a dash of brandy
1 TBS Toasted Flaked almonds
Silver balls

Preheat the oven to 110*C/225*F/ gas mark 1/4. Place 6 200ml containers on a baking tray. Crumble some Christmas Pudding into the bottom of each. You can use as much as you want. I crumbled about 1 TBS of the stuff into each container, so that it was about 1/2 inch deep. Set aside.

Heat the milk and double cream together, along with a grating of nutmeg, just to the boil. Whisk the egg yolks and sugar together until pale. Whisk in the heated milk mixture, whisking constantly. Strain this mixture into the prepared pots, dividing it equally amongst them. Grate a little more nutmeg on top. Bake in the heatred oven for 30 to 40 minutes, just until set. The centre should still have a slight wobble. Remove from the oven. Cool to room temperature and then chill in the refrigerator for a couple of hours.

Just before serving, whip the cream softly along with a dash of brandy, or brandy flavouring. Crumble 2 amaretti biscuits over top of each pudding, then top with some whipped brandy cream. Sprinkle some toasted almonds and silver balls over top of each and serve.

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