Christmas leftovers

hjanea

I really dislike warmed up LO veg so made soup with mine with the LO gravy, some stock and an onion this afternoon (whilst my dad washed up) and its yummy!! For supper I've had turkey, stuffing, bread sauce and cranberry sandwiches-the best part of christmas day even though my dinner worked well!!

Rebob

Already had chicken and stuffing sandwiches for tea with the leftover pigs in blankets. Actually have more pigs in blankets that I made but did not cook in the freezer for another time. We will have the leftover veg tomorrow as bubble and squeak with a bit of chicken. Dont know about the rest of the meat but will have to think on as we are going out for tea tomorrow and lunch the day after.

valk_scot

Brussel sprout and roast potato bubble and squeek...mash together and fry up in some of that goose fat.

Pigs in blankets make great toad in the hole, or simply place inside large yorkshire puds and add left over gravy.

Dustykitten

I freeze slices/chunks of turkey, enough to fill a bagette, wrapped in parchment in a bag. Kids love it hot in a bagette with mayo and salad, ideal for lunches in January.

Cooked a large rolled joint (nobody likes the leg meat here) and hope to have enough left to make turkey and leek pie too, maybe with a bit of gammon or bacon in.

Cats get the little scraps.

Pigs in blankets (all 48) gone already.

Very small amount of cooked veg, destination to be determined.

lollipopsarah

omg cold meat and bubble - I wish! - best ever for boxing day.
mmmmmmmmm bubble anytime with either cheese or an egg on top, yummy in my tummy.
xx

JulieGeorgiana

I bought a crown this year, only because we needed to simplify Christmas as DH cooked this year (im 38 weeks and dont like bones at the moment) I normally buy a bird, because you get so much more meat and leftovers.

We are having leftover pie with all the breakfast and lunch leftovers (bacon, Apple sausages, mushrooms, pigs in blankets, turkey and all the veg). I will add gravy and top with a lid, and serve with mash.

Next year I'm going to make a curry on boxing day and start a new family tradition

squeaky

Must admit I like to have something simple after all the rich foods of Christmas day.

Left over yorkshire puds with gravy and a dollop of mushy peas is filling and nice. Just pad with bread and butter if needed.

Plus it takes virtually no effort - lazy cooking.... just the thing for Boxing Day


Edit: And my Christmas dinner was rich... duck, roasties, yorkshers and veggies, with plum pudding and clotted cream for afters. Yum

OrkneyStar

We went out for dinner, a first for me lol, but it was great as my back was playing up yesterday and would have struggled to cook anyway, so no left-overs here. TBH I am glad, DH and FIL had turkey and me and DS had beef olives, we also had a good choice of dessert and starter too, and looking forward to having something different today anyway- am making SC meatballs in tomato sauce and will have with spaghetti.
Re what squeaky said, it is nice to have something less rich after the big Christmas meal, and your body will thank you for it (thinking of weight and your digestive system ).
Enjoy whatever you have and great that people are not wasting anything, that is the main thing I suppose .

cyclingyorkie

We had a crown this year - largely because I had £40 of COOP vouchers which needed using up by the end of Dec! So I bought 2 crowns! One is in the freezer and will probably do New Year's Day, whilst the other fed 5 of us yesterday, with those that wanted having butties (or in my case salad and turkey) in the evening.

Today it will be more turkey with veg, leftover stuffing and slimming world homemade chips.....

Anything left after that will probably go in a curry.

splishsplash

We're not huge curry fans, so we tend to use these recipes with leftovers:


Turkey enchiladas:

• Fry off a diced onion, 4-5 cloves garlic, 1 red pepper, 1 red chilli and a couple of handfuls of diced cooked turkey.
• Make a batch of enchilada sauce by mixing a carton of passata with some water, then add powdered cumin, chilli powder, a little coriander and dried garlic, maybe a splash of tabasco. Quantities of the spices depend on your taste, our sauce is usually fairly hot. Add a couple of handfuls of grated cheese to finish.
• Add half the sauce to the turkey mixture, then fill some flour tortillas and place in a casserole/baking tray (about 8-10). Cover with the remainder of the sauce, top with another handful or two of grated cheese and bake for 10 - 15 minutes at about 160 degrees.
• Serve with spicy mixed beans and salad.

Turkey jambalaya (Serves 8-10):

• Fry up a good lot of chopped chorizo (min 4oz), then when the fat is running, add a tablespoon of oil then add 1 chopped onion, 4-5 chopped cloves of garlic, a chopped green or red chilli, 2-3 chopped stalks of celery, 1/2 each mixed peppers (red, green and yellow).
• While the veg is cooking, make up about 2 pints of chicken stock mixed with the juice from a tin of tomatoes, about two teaspoons tabasco sauce and about 2 teaspoons worcestershire sauce, some chopped parsley, about 10 grinds of chilli flakes or 1/2 tsp hot chilli powder and a teaspoon of dried garlic.
• When the chorizo and veg have softened down, add a couple or three handfuls of chopped, cooked turkey and the drained tin of tomatoes, and heat through for a few minutes.
• Add a couple of cups of basmati rice, stir well to make sure each grain of rice has a good coating of oil - allow to cook for a couple of minutes, stirring all the time.
• Add enough stock to cover the mixture, turn down the heat to barely simmering, cover tightly and allow to cook slowly for as long as it takes the rice to cook and plump up. Add more stock as needed (I usually end up using most of the 2 pints)
• Turn off the heat and let the pan sit tightly covered for about 10 minutes before serving.

Turkey and Ham Vol-au-Vents:

• Cook frozen vol-au-vent cases as per packet instructions:o; large or small, doesn't matter, or make your own.
• Soften a chopped onion and some garlic in butter/oil, add two finely chopped large flat breakfast mushrooms and fry until all the liquid from the mushrooms cooks off (takes a while, best done on a medium heat)
• Meanwhile make up a basic cheese sauce - melt butter in a pan, add in white flour to make a roux and cook for a couple of minutes, then add milk and cook until you have a nice thick sauce. Add in a handful of grated cheese and stir until melted. (I completely cheat by throwing in the butter, milk and flour all together and whisking with a flat wire whisk - balloon one won't work - until smooth and boiling, then turn off the heat and mix in the cheese - does the job)
• Add a handful each of chopped cooked turkey and ham to the onion and mushroom mixture and heat through.
• Add the meat etc to the cheese sauce, fill the vol-au-vent cases and serve hot.

Ham and Split Pea Soup

• Either this recipe or the slow cooker version.

Ham Loaf:

• Something along these lines, although I just use some leftover sausage stuffing instead of porkmeat and that also takes care of the breadcrumbs instead of saltines. You can also add oat flakes instead of the breadcrumbs or crackers.

I hope everyone had a lovely Christmas Day!