Christmas leftovers

i_wanna_save_money!

Hi Rubytuesday...I just came here to ask sort of the same question. I made stock on the 27th, cooled it and refrigerated it. Well, due to being too busy getting drunk (then recovering lol), I still have it in my fridge. Is it safe to use or should I just chuck it?

greent

flutterbyuk25 wrote: »

Any suggestions for LO mashed swede? other than bubble and squeak? Needs to be veggie

Cheers

Freeze it, if nothing else. I use it to top cottage pie - you could use it in a shepherdess pie?

rubytuesday wrote: »

I forgot to make my turkey stock yesterday - is it definitely too late now?

I wouldn't normally exceed day four.

If carcass has been refrigerated all thsi time I'd personally make it today

i_wanna_save_money! wrote: »

Hi Rubytuesday...I just came here to ask sort of the same question. I made stock on the 27th, cooled it and refrigerated it. Well, due to being too busy getting drunk (then recovering lol), I still have it in my fridge. Is it safe to use or should I just chuck it?

Use today or freeze for use another time

rubytuesday

Yes it has been greent.

Ok I'll go for it.

If end up in hospital I'll be coming after you!:rotfl:

Only joking x

shop-to-drop

We went away on the 27th and forgot to put the cooked Turkey in the freezer. I'm assuming it's too late to use now, it's been in the fridge in a tupperware box since Christmas day. Shall I chuck it or would it be OK to do a curry with it?

mouseymousey99

Leftover Christmas Pud here. Trying to be 'good' so steering away from fried thing I heard Pru Leith describing. Thanks in anticipation, or; it may end up feeding the birds (again).

ragz_2

So, what are you making with all the leftovers? Need some tips...
Here we have a huge pan of leftover veg, which hubby is going to turn into his amazing bubble and squeak. Though I think there is too much red cabbage (forgot to serve it!) so I need to use that up somehow.
Meatwise, I need help...
Half a turkey (hoping to make a creamy and faiirly milkd curry, not sure where to start with that so any advice would be good. I have double cream and coconut milk.
Most of a mutton leg - I was thinking either a spicy curry, or chop it up for pie filling/shepherds pie.
Gammon joint (cured it myself!) - Maybe turkey and ham pie? Not sure how to make the sauce for that...

We also have a LOT of uncooked veg left, especially carrots and swedes, to use up.

What is everyone else making with all theirs? Or did you frugally not make far too much in the first place?!

babyshoes

The only thing we deliberately made too much of was the ham. We will eat some of that over the next few days, probably with some of the many eggs we have from a friend's chickens and maybe make some into quiche, then slice and freeze the rest for later. The bones from our duck have already been frozen for soup making. The tiny amounts of veg and Christmas pud we couldn't stuff in yesterday won't last long around here, so that's ok!

For your ham and turkey pie, consider using a tin of condensed soup (don't dilute it) such as chicken or mushroom as a sauce. If you don't have or don't fancy that, you could make an easy sauce for it using cornflour and chicken stock, or make a normal roux sauce with butter and flour but substitute about 70 - 80% of the milk with chicken stock - I do this for lasange etc and it's really tasty. Add in some fried onions and perhaps mushrooms too, along with any leftover veg you fancy - cooked first of course. I'd serve this with your red cabbage on the side if you have too much of that for the bubble and squeak.

I must admit that for curries (especially a spicy mutton one) I'd be tempted to just use a jar, especially after the faff of cooking all that on Christmas Day! Many of the big name brands are quite acceptable and not too expensive either if you buy them when you see them on special. We generally have a jar or two in the cupboard for CBA nights...

We often use turkey thigh pieces instead of chicken in a thai style curry. For your leftovers, I'd buy some red thai curry paste, make it up according to the instructions on the pack (this will use your coconut milk) with plenty of veg, then stir in your turkey pieces towards the end so they warm up but don't overcook. We generally serve it on cous cous as it's super easy, but rice is traditional.

meg72

Helped my DD make xmas dinner yesterday and we didn't want to many leftovers as going on holiday next wee even so we fed 6 and plated up 3 full dinners, guess what I am having today,

I think the problem is we all get paranoid that there wont be enough and end up over doing it. Thank god for freezers eh.

bluebag

For turkey and ham pie take 1 oz of flour and 1oz of margerine. put in a pan on a medium flame and blend and cook till it looks like a ball of dough.

Gradually add about 1/4 of a pint of milk or milk and left over wine, beating after each addition keep adding and beating until all the liquid is used or the sauce is as thick as you want it. I find it's ok when it coats the back of a wooden spoon.

Add whatever seasonings you wish, pepper, basil whatever, them lower the heat and stir constantly for about 2 or 3 more minutes.

Pour over pie contents.

melt71

I was just going to post a thread about this. We have lots of leftovers this year and I wasn't sure what to do with them all (including lots of turkey and lamb) but we also have almost a full bottle of champagne! I don't like it and neither does OH (our daughter opened it to try it and obviously she didn't like it either as she's left the whole bottle unused!). I was wondering if I could use it to cook something in, but I don't know what? Maybe instead of wine?