We love Christmas dinner. There is nothing about the festive feast that we do not enjoy, from planning the meal to sitting down on Christmas day with friends and family to a plate full of yumminess! The only thing that we struggle with is how to use up all of the leftovers. So I have spent a little time looking for ideas to help you use up your leftovers whilst trying to keep a little variety in your meals. After all, there are only so many turkey sandwiches you can take, right?
Take a change from roast dinners and enjoy a tasty curry without having to order one in sound like a plan? I have searched high and low for a quick simple recipe and I have found an awesome one here.
All you need is; leftover turkey, an onion, a couple of chilli peppers, some ginger, garlic, a green pepper, coconut milk and tomato puree. You also need a few spices; cardamom, fenugreek, coriander seeds, cumin seeds, onion seeds, garam masala, paprika and turmeric. It takes only about half an hour, is so simple to prep and the result is a homemade turkey curry that has a sweet sauce and a fantastic depth of flavours. Serve with pilau rice and naan bread.
Turkey burritos are great as a light, healthy meal or lunch, and they’re tasty enough to keep the whole family interested. This recipe uses; Left over turkey, garlic, chilli pepper, celery, spring onions, red pepper, rice, coriander, lemon, BBQ sauce, a little cheese and large tortillas. This recipe takes less than 10 minutes to cook and is sure to keep you coming back for more.
If you love noodles or chow mein, then this is the recipe for you! Super simple and ready in less than 5 minutes, all you need is; Turkey, egg noodles, bean sprouts, scallions or spring onions, onion, soy sauce, sesame oil, sugar, rice wine and garlic. These noodles make an amazing lunch and are light and satisfying.
Cheeseboard macaroni cheese
Who doesn’t like mac n cheese? If you, like us, have ordered way too much cheese for your cheese board. Why not use some in this amazing baked mac n cheese recipe? Ready in 15 minutes, satisfies even the biggest appetite and costs next to nothing. All you need is; 75 grams of macaroni per person, 50 grams of butter or margarine, 2 tablespoons of flour, 300ml milk, 200 grams of grated cheese and salt and pepper. Cook the macaroni according to the packet instructions. Meanwhile, melt the butter in a saucepan over medium heat. Add the flour slowly while whisking. continue to heat for 2 minutes then add the milk slowly, whisking all the time. As the sauce thickens, remove from the heat and add 2/3 cheese. continue stirring until the cheese has melted. Season to taste. Pour the macaroni into an ovenproof dish, stir over the sauce and top with the remaining cheese. Pop in the oven for 15 minutes or until the cheese is bubbling and browning. Stringy, cheesy perfection!
Roast potato, turkey, sausage and stuffing pie
This roast potato, turkey, sausage and stuffing pie is a great way of using up all of the leftovers from Christmas dinner in one go. Just 10 minutes to prepare and then let the oven do the hard work for an hour. All that you need is; an onion, 6 sausages or pigs in blankets, mustard, plain flour, chicken stock cube, 500ml gravy or stock, 6 stuffing balls, wholegrain mustard, Turkey, creme fraiche, parsley, 800 grams leftover roast potatoes and a bit of grated cheese to top. The resulting pie is a fabulous one pot meal with all of the flavour of Christmas.
Cheese and potato pie
This is a great way to use up any left over mash and also excess cheese from the cheese board. Allow about 200 grams of potato and about 50 grams of cheese per person. mash the cheese into the potato, place in an ovenproof dish, top with a little grated cheese and pop in the oven for 40 – 45 minutes. Comfort food at its best!
This is not only a great way to use up leftover turkey. You also get to boil up the carcass to make sure that you get the most from your roast. Alongside turkey you can also add leftover carrots. You will also need; an onion and 4 sticks of celery. If you want to make your own turkey stock, remove as much meat as possible from the carcass, break into 3 or 4 pieces and add to a large pot, cover with cold water and simmer for 8 – 10 hours.
For the soup, fry the chopped onion and 200 grams of carrots for 3 -4 minutes, add the chopped celery and 1.5 litres of stock, add 650 grams of turkey and bring to a rolling boil, reduce to simmer and season to taste.
This soup is so simple and flavoursome. The best thing is that it can be frozen for up to three months, so you can make the most of your turkey, even if you can’t force yourself to look at another mouthful!
Is there anything you will be giving a try?