2018 Christmas Leftovers Thread

PipneyJane

Is there a thread covering the Christmas leftovers? I didn’t see one so thought I’d start it. Given the amount of food everyone purchases for Christmas Day, what are your plans for your leftovers? Here are mine.

There was only two of us for Christmas this year, me and my DH. We celebrate Christmas on Christmas Eve and had roast goose with chestnut stuffing. I grilled lumps of the stuffing alongside wild-boar sausages for breakfast on Christmas Day and we had cold slices of the goose in sandwiches later. Our evening meal was one of Lidl’s Beef & Bone Marrow Pies - we ate half of it. Today/tonight, we’re at my MIL’s and will eat the rest of the pie when we get home tomorrow evening.

There is about half a goose left, plus fat. I use the fat for cooking throughout the year, 1-2 tablespoons at a time. Before it was roasted, I harvested 370-odd grams of loose fat from the goose, which went into the freezer to be rendered later in the year. Any fat that was carved off the cooked bird, will join it later. The fat that rendered from the bird during roasting is currently occupying a large bowl in the fridge. When I get home, I’ll turn it into a deeper bowl, scrape off the congealed stock from the bottom - to go into the stock pot - and then “wash” the fat by pouring a kettle full of boiling water over it. It’ll go back into the fridge to set and any impurities will fall to the bottom. Once set, I’ll turn the fat out into my largest saucepan, melt it and then decant it into old soup pots, which will go into the freezer until needed. It makes great roasties. I haven’t weighed it yet but, based on previous years, I reckon 1.5-2kg of fat has been harvested from this year’s goose.

Anything goose meat hasn’t been eaten by Friday evening will be stripped off the carcass, bagged in 250g portions and frozen. It is destined to become stir-fries, risotto, macaroni “chicken” and curries. The carcass and the giblets will go into the stock pot together with an onion, a carrot and some garlic, and simmered down for at least 3 hours. The stock will also get decanted into soup containers and frozen until needed.

Nothing gets wasted in our house, not even veg. We had some leftover parsnip, which has gone into a lunchbox in the freezer as “veg needing stew”. It’ll get topped up eventually, with the rest of a meal.

What are you doing with your leftovers?

- Pip

Linda32

There are only two of us here as usual. No leftovers from the turkey dinner, apart from turkey which has been frozen.

We still have cheese biscuits, cheese and a few sausage rolls which will be snaffled over the next week or so.

We were given food items such as chocolates, shortbread etc. which will be eaten as and when.

It is likely that the cheese will be eaten before the chocolates

monnagran

My family's favourite has always been Remnant Pie.

I make mine in a shallow cake tin.

Line with shortcrust pastry and make a pastry lid to be used when you have filled the pie.

It depends what meat you have left. I usually have turkey, ham and sausage meat,

Start with a layer of shredded turkey then a layer of shredded ham then a thin layer of sausage meat.
Spread this with a little cranberry sauce.
Repeat the layers until you run out of meat.

Put the lid on and bake at about 180/200C for 30 to 40 mins.

Delicious hot or cold. We like it better cold.

minimad1970

I want to make turkey stroganoff tomorrow. There's so many recipes on line, so does anyone have a simple and tasty stroganoff recipe? Some use creme fraiche and some use soured cream, would the creme fraiche make a creamier sauce? Thanks.

Cheapskate

There were 8 of us for Christmas dinner, and the only things left are some roasted veg, some stuffing, and about half a pound of cooked chicken. I'll roughly mash the veg and stuffing together with some extra veg and make bubble and squeak, DH and I will have the meat, littlies want fish fingers, be just enough for today's lunch as we're going to a family do this afternoon. I have loads of raw veg to use over the next week or so, some of which is a bit bendy, so that's scope for soups, stews, pasta sauces, etc., with the addition of a bit of meat from the freezer or some tinned pulses.

A xo

PipneyJane

monnagran wrote: »

My family's favourite has always been Remnant Pie.

I make mine in a shallow cake tin.

Line with shortcrust pastry and make a pastry lid to be used when you have filled the pie.

It depends what meat you have left. I usually have turkey, ham and sausage meat,

Start with a layer of shredded turkey then a layer of shredded ham then a thin layer of sausage meat.
Spread this with a little cranberry sauce.
Repeat the layers until you run out of meat.

Put the lid on and bake at about 180/200C for 30 to 40 mins.

Delicious hot or cold. We like it better cold.

That sounds lovely! I am stealing that recipe.

Occasionally, I make “pie filling” with the last of the meat stripped from the carcass, leftover gravy and whatever leftover veg still survives at that point. Combine, heat and serve on toast.

- Pip

PipneyJane

minimad1970 wrote: »

I want to make turkey stroganoff tomorrow. There's so many recipes on line, so does anyone have a simple and tasty stroganoff recipe? Some use creme fraiche and some use soured cream, would the creme fraiche make a creamier sauce? Thanks.

Not that I’m aware. I use both interchangeably, so use whichever is cheaper or easier to find.

- Pip

Tink_04

I have half a turkey crown left and unsure what to do with it?

Pollycat

2 of us for Christmas dinner here too.
Our 2.8kg piece of beef cooked in 75 minutes (courtesy of Sophie Grigson). :T
We also have round 2 of Christmas dinner on Boxing Day as we think it's less stressful and more enjoyable. We don't go out of the house.
I cooked the amount of veg I thought we might eat and any leftovers went in a bowl that I nuked today for my lunch.
The beef was sliced and frozen in portions for dinners and sarnis.
The uncooked parsnips, leeks & carrots will go in a pork stew with extra potatoes and onions in the slow cooker for tomorrow.
Leftovers done.

Pollycat

minimad1970 wrote: »

I want to make turkey stroganoff tomorrow. There's so many recipes on line, so does anyone have a simple and tasty stroganoff recipe? Some use creme fraiche and some use soured cream, would the creme fraiche make a creamier sauce? Thanks.

PipneyJane wrote: »

Not that I’m aware. I use both interchangeably, so use whichever is cheaper or easier to find.

- Pip

I tend to buy creme fraiche as it's cheaper.
I use half in stroganoff and half in goulash..
Even after opening, it keeps a while in the fridge.

Tink_04

I have some mixed veg too (carrots/sprouts/broccoli) is there any way I can freeze or do something with these so they don't get wasted? Maybe lashing and freezing to go in a casserole etc?