Recipes: Lovely Christmas leftovers and what to do with them

Christmas leftovers are simply the best, right? Here are some delicious recipes to create tempting dishes on boxing day and beyond! 

Everyone looks forward to Christmas lunch but how many of you are secretly pining after those delicious Christmas leftovers reworked into an array of scrumptious sandwiches, brunch plates and boxing day meals? We certainly are!

So, as we approach the festive season, here are all the mouthwatering recipes from our latest issue of the magazine – Staffordshire Living November/December 2018 – and more. Feast your eyes on some of these tempting dishes and don’t forget to plan one or two in for for boxing day and beyond!

Read more: 5 places to try bottomless brunch in Staffordshire

The Ultimate Turkey Club Sandwich
Serves 1 | Preparation time: 10 minutes

The Ultimate Christmas Turkey Leftovers

Ingredients

  • 3 slices farmhouse bread
  • 4 rashes of cooked streaky bacon
  • Leftover cooked roast turkey
  • Little gem lettuce
  • Mayonnaise
  • Cartwright & Butler Piccalilli

Method

  1. Spread each slice of bread with a generous dollop of mayonnaise.
  2. Put a layer of lettuce first, then follow with bacon and turkey and top with a slice of bread.
  3. Then build the top layer with bacon, turkey, piccalilli and lettuce and put the final slice of bread on the top.
  4. Serve with extra piccalilli on the side.

Recipe and image courtesy of Cartwright & Butler

Ultimate Boxing Day Bubble & Squeak   
Serves 4 | Preparation time: 15 minutes | Cooking time: 30 minutes

Christmas Bubble & Squeak

Ingredients

  • 400g leftover roast potatoes
  • 400g leftover veg such as carrots, peas and parsnips
  • 8 rashers smoked streaky bacon, diced
  • 100g watercress, half roughly chopped
  • 4 medium eggs
  • Extra virgin olive oil
  • Salt and pepper

Method

  1. Preheat oven to 180°C. In a non-stick frying pan, heat 1 tbsp of oil, then add the bacon and fry until the fat has browned nicely.
  2. Add in the leftover potatoes, vegetables and chopped watercress and mash everything together, continuing to fry for about 15 minutes or until the veg has begun to crisp. Add salt and pepper to taste.
  3. Line a baking tray with greaseproof paper. Remove the potato mix from the pan then shape into four flat rounds. Made an indentation in each one, big enough to contain a cracked egg, then use a fish slice to carefully transfer the rounds onto your baking tray.
  4. Carefully crack the eggs onto the centre of the rounds, then place in the oven and bake for about 10 minutes.  Serve with a sprinkling of sea salt and black pepper on top and some fresh watercress on the side.

Recipe and image courtesy of www.watercress.co.uk

Coronation Turkey
Serves 8 | Preparation time: 30 minutes 

Make this Coronation Turkey with your Christmas leftovers

Ingredients

  • 2 tsp honey
  • 4 tbsp mixed chutneys e.g. mango & tomato
  • 2 tsp curry powder or paste
  • Small glass of white wine
  • 300ml double cream (or half crème fraiche & half double cream)
  • 300ml mayonnaise
  • 1kg cold cooked turkey cut into bite sized pieces
  • Fresh parsley or paprika

Method

  1. Mix together the honey, chutneys, curry powder, wine, cream and mayonnaise.
  2. Add the cooked turkey to the sauce, mixing thoroughly.
  3. Store in the fridge overnight before serving to give all the flavours a chance to marinate together.
  4. Garnish with parsley or paprika just before serving.

Recipe and image courtesy of www.copasturkeys.co.uk

Read more: You must try this sugar-free Christmas cake and chocolate cheesecake

Turkey, Gammon & Sprout Pot Pie
Serves 8 | Preparation time: 30 minutes (+ cooling) | Cooking time 50 minutes

Ingredients

  • 2 tbsp unsalted butter
  • 300g cooked gammon (preferably smoked), cut into 1.5cm pieces
  • 500g cooked turkey, shredded into bitesize pieces
  • 3 small trimmed leeks (about 300g), washed and cut into 2cm rounds
  • 3 tbsp plain flour, plus extra for dusting
  • 500ml fresh chicken stock
  • 2 tbsp essential Waitrose Wholegrain Mustard
  • 200ml tub crème fraiche
  • ½ x 20g pack tarragon, leaves only, roughly chopped
  • 200g cooked Brussels sprouts, sliced
  • 500g block Jus-Rol Puff Pastry
  • 1 medium Waitrose British Blacktail Free Range Egg, beaten

Method

  1. Heat the butter in a large heavy-based casserole or saucepan. Add the gammon and turkey, cooking over a medium heat for 5-6 minutes, until evenly browned. Add the leeks, cover and cook for 3 minutes. Uncover, stir in the flour and cook for about 1 minute. Pour in the stock and bring to a brisk simmer, stirring and scraping the base of the pan, for about 4-6 minutes, until the mixture thickens.
  2. Set aside to cool for 30 minutes before stirring in the mustard and crème fraîche. Mix in the tarragon and sprouts and transfer to a large pie dish (at least 1.5 litres in size). Leave to cool.
  3. Preheat the oven to 220˚C, gas mark 7. Roll the pastry on a floured work surface so that it’s large enough to cover the pie dish with plenty overhanging.
  4. Cut 1.5cm strips from the outside of the pastry. Brush the rim of your dish with egg, place the strips on top and brush these with more egg. Cut a couple of slits in the pastry sheet to let steam escape (or for a pie funnel) and lay on top of the pie.
  5. Crimp the edges, brush with more egg and decorate if you wish using the pastry trimmings.
  6. Bake for 5 minutes and then reduce the oven temperature to 200˚C, gas mark 6, and cook for a further 30-35 minutes, until golden and piping hot.

Recipe and image courtesy of Waitrose & Partners

Cheeseboard Mac & Cheese recipe
Serves 6 | Preparation time: 15 minutes | Cooking time: 20 minutes

Hands up if you love cheese!

Ingredients

  • 500g macaroni
  • 50g butter
  • 50g plain flour
  • 650ml milk
  • 2 tbsp Dijon mustard
  • 350g mixed cheeseboard cheese (Cheddar, Stilton, Brie etc), grated/thinly sliced
  • 3 tbsp Cooks’ Ingredients Garlic & Rosemary Crust
  • 2 tbsp olive oil

Method

  1. Preheat the grill to hot. Bring a large pan of water to a rolling boil and cook the macaroni according to pack instructions. Drain and set aside.
  2. Melt the butter in a large saucepan, add the flour and cook for 1 minute. Gradually add the milk a splash at a time, stirring continuously to avoid lumps until a smooth sauce has formed. Stir in the mustard and ¾ of the cheese. Then add the cooked macaroni and stir until coated.
  3. Tip into a 2-litre ovenproof dish. Scatter with the remaining cheese followed by the garlic & rosemary crust, drizzle with olive oil and pop under the grill for 5 minutes until golden, bubbly and crisp on top.
  4. Serve with dressed salad leaves.

Recipe and image courtesy of Waitrose & Partners

Christmas Freekah Bread with Chestnut Butter
Serves 4 | Preparation time: 70 minutes | Cooking time: 20 minutes

Freakishly good bread using Christmas lunch leftovers!

Ingredients

  • 125g Merchant Gourmet Simply Cooked Freekeh
  • 90g Merchant Gourmet Whole Chestnuts350g strong bread flour plus extra for dusting
  • 150g spelt or whole wheat flour
  • 125g dried cranberries, chopped
  • 12g fast action dried yeast
  • 2 tsp sugar, 2 tsp salt
  • 1/4 tsp cinnamon
  • 1 heaped tbsp chopped rosemary
  • 1 heaped tbsp grated orange zest
  • 4 tbsp extra virgin olive oil, plus a little extra for baking sheet
  • 310ml warm water
  • 120g brie or camembert
  • 90g Merchant Gourmet Chestnut Puree
  • 65g unsalted butter
  • 2g salt flakes
  • Freshly ground pepper

Method

  1. Put the flours into a large mixing bowl with the cranberries, Merchant Gourmet Simply Cooked Freekeh, Merchant Gourmet Whole Chestnuts, yeast, salt, sugar, cinnamon, rosemary and orange zest. Mix together then make a well in the centre.
  2. Pour the olive oil and water into the well.  Mix until the dough comes away from the side of the bowl but is still slightly tacky.  Put the dough on your worktop, resist adding any more flour. Knead vigorously for 5 minutes or until the dough is smooth and bouncy.
  3. Line a baking tray with grease proof paper and brush with oil. Divide the dough into 32 even sized pieces.  Shape 28 of the pieces into balls.
  4. Stretch the final 4 pieces out. Put a 30g chunk of brie in the centre of each and cover the brie completely with the dough. Put this brie filled ball, smooth side up, into the middle of the baking sheet. Push an unfilled ball to its left side so they are just touching. Continue all the way around with six more unfilled balls until you have a star shape. Once you do, pull out the ends of each ball a little to give each one a sharp point (see image). Continue until you have four stars.
  5. Put the stars to prove in a warm place until they double in size, this generally takes about an hour. While the bread stars prove, preheat your oven to 200c/rack position middle shelf. Dust the stars with flour. Bake in the pre-heated oven for 15-16 minutes until the bread is golden and sounds hollow when tapped. Transfer the bread to a rack to cool.
  6. For the chestnut butter, blend the Merchant Gourmet chestnut puree and unsalted butter together until very smooth. Stir in the salt and pepper and serve with the bread.

Recipe and image courtesy of Merchant Gourmet 

Christmas Turkey Parcels
Serves 4 | Preparation time: 20 minutes | Cooking time: 20 minutes 

Turkey parcels make a great leftover dish

Ingredients

  • 600g mushrooms, thickly sliced
  • 2 tbsp olive oil
  • 30g butter
  • 3 garlic cloves, finely sliced
  • 30ml white wine
  • 250g cooked turkey meat, shredded
  • 4 spring onions, finely sliced
  • 6 large sage leaves, finely shredded
  • 1 packed readymade filo pastry
  • 160g brie, divided into 4 pieces
  • 4 tbsp cranberry sauce

Method

  1. Preheat the oven to 220°C/200°C fan.
  2. Heat a large frying pan over a high heat and add the olive oil and butter. When the butter is foaming add the mushrooms and garlic and season well with salt and pepper. Cook on high until all moisture released by the mushrooms has evaporated, about 10 minutes.
  3. Add the wine, shredded meat, spring onions and sage and cook for a minute longer, and stir well to incorporate. Check seasoning and allow the mix to cool a little before filling the filo parcels.
  4. You will need 4 rectangular sheets of filo pastry in total, one for each parcel. Take the first sheet, use a brush to just coat it with olive oil, then cut it in half down the shortest side and place one piece over the other to form a cross. Place a quarter of the mix in the centre, top with brie and cranberry sauce and gather the sides of the pastry up and pinch them together at the top.
  5. Repeat with all four parcels then transfer them to a lined baking sheet and brush all over with olive oil before cooking for 10 minutes, or until crispy and golden brown.

Recipe and image courtesy of The Mushroom Bureau

Read more: How to distinguish a good wine

Gammon & Roast Potato Hash Browns
Serves 2 | Preparation time: 10 minutes (+ cooling and chilling) | Cooking time: 20 minutes

A great way to use up leftover ham

Ingredients

  • 300g cooked roast potatoes
  • 150g cooked gammon
  • 2 tbsp flour
  • 3 medium free-range eggs
  • 1½ tbsp goose fat (or vegetable oil)

Method

  1. Cut the potatoes and gammon into small pieces (just under 1cm) and add to a bowl. Season, toss with the flour and mix in 1 beaten egg. Scrunch everything together and press firmly into 4 patties (about 8cm across and 2cm deep). Chill for at least 15 minutes, or for up to 12 hours.
  2. Heat the goose fat (or oil) in a heavy-based, non-stick frying pan. Add the hash brown patties and cook on the lowest heat for 10 minutes, until a crust has formed. Flip over and repeat on the other side, until golden and piping hot in the centre. Remove from the pan and keep warm.
  3. Return the pan to a high heat. Add the eggs to the fat in the pan. Fry for 1-2 minutes, spooning the excess fat over the yolks, until cooked to your liking. Season and serve on top of the hash browns.
  4. Delicious with wilted spinach and ketchup or brown sauce.

 Recipe and image courtesy of Waitrose & Partners

Join us on Facebook, Twitter and Instagram to keep up-to-date with all the latest news, reviews, events, competitions and more from Staffordshire Living.