If you are anything like me, you always make way too much food on Christmas Day. The next day I have to fight my way through the bulging shelves of my fridge to find the butter (which is inevitably skulking behind any number of heavy duty Tupperware, filled to the brim with all sorts of delectable leftovers).
So over the years I have tried a number of recipes in order to address this (most great, some disasterous… Brussel sprouts just don’t work in an omelette - no matter how hard you try).
Here are a few of my favourites - in fact, some of them have squeezed their way into the big day itself… namely Turkey Noodle Soup and Boxing Day Pudding.
Before we begin, I have to admit that I don’t work with specific amounts - I work with handfuls, pinches and the occasional spoonful. I’m sure you’ll manage and anyhow, you’ll know how many mouths you have to feed.
One of our family favourites is Turkey Hash. It takes about 15 minutes to make and about 3 minutes to eat!
Cooked potatoes 5 eggs
Leftover turkey Bacon or ham
Chuck chopped vegetables into a pan with some olive oil and fry until lightly browned.
Put the chopped up turkey and some bacon or ham in a bowl. Add a couple of tablespoons of tarragon, some seasoning, 5 beaten eggs, and mix well. Tip the mixture into the pan with the onions. Fry for about 5 minutes then turn and brown the other side.
The beauty of this dish is that you can throw any leftovers in - I’ve used Brussel sprouts, parsnips and stuffing in the past. It’s especially tasty served with a dollop of crème freche or onion relish on the side.
Or if you have a little more energy to gather a few more ingredients, try this…
Turkey (cut into strips)
Garlic (I use ready prepared in a jar)
Tin chopped tomatoes Raisins
Flaked almonds (preferably toasted) Sesame seeds
Coriander (fresh is best but dried is acceptable)
Red chilli (fresh is best but flakes not too bad a replacement)
Fry off the onions, garlic, chilli and sesame seeds until the onion is softened. Add the turkey strips, tin tomatoes and raisins. Add the chicken stock and bring to the boil. Reduce the heat, cover the pan and simmer for around ten minutes. Add the almonds and coriander, and season.
Serve with boiled rice. Or if you’d like to serve with wraps, mayonnaise and grated cheese, simmer for a little longer to reduce some of the liquid. Yum!
Or what about a nice, light soup?
Turkey Noodle Soup
Turkey stock Spring Onions (optional)
Turkey or ham Seasoning
In a soup pot, cook the onion in some stock until onion is softened. Add rest of stock and the noodles. Bring to boil then simmer until the noodles are cooked then add the turkey and/or ham, season and serve (with some chopped spring onions as garnish).
There is always leftover Christmas Pudding in our house. So here is a great little recipe to address that problem…and it is yummy. In fact, I have bought Christmas pudding just to make this recipe.
2 eggs Milk
Tablespoon light brown sugar Cinnamon
Crumble the leftover pudding into a bowl and mash up with a fork, and add the zest.
Beat the two eggs and milk then pour over the pudding. Leave for around 20 minutes. Meanwhile, pre-heat the oven to 190°C and grease a pie dish. Put the pudding mixture into the pie dish, and flatten it out a little. Mix the sugar and cinnamon together and sprinkle on top. Pop it in the oven and bake for 30 minutes or so.
Serve hot with custard or ice cream, or cold with a dollop of cream on top!
I hope these recipes will have inspired you to be a little more creative with your festive leftovers. My family could only take so many turkey curries or club sandwiches!
Jacqueline Leith is a writer and regular blogger for a number of different sites, including one that allows you to compare prices.