So, Christmas is right around the corner and you’re already thinking of ways to use all the uneaten food? Well, you have come to the right place! I have compiled several recipes that transform Christmas dinner leftovers!
Turkey & ham free-form pie
Personally, I like the idea of using the leftover Christmas ham as a pizza topping. Maybe paired with pineapple! But, this recipe thanks to https://www.taste.com.au/recipes/turkey-ham-free-form-pie/aa540f28-88ce-4196-8ef7-b5e68bf16adf?r=recipes/christmasleftovers&c=dc35e33a-07fd-4ca5-bded-259f2aa1d04c/Christmas%20leftovers sounds just as delicious!
- 30g unsalted butter
- 1/4 cup (35g) plain flour
- 1 cup (250ml) Massel chicken style liquid stock
- 1/4 cup (60ml) dry white wine
- 1/2 cup (125ml) thickened cream
- 2 cups (320g) leftover cooked turkey, chopped
- 1/2 cup (90g) chopped leg ham
- 10g dried porcini mushrooms (see note), soaked in boiling water for 10 minutes, chopped
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped chives
- 2 spring onions, finely chopped
- 375g block frozen puff pastry, thawed
- 1 egg yolk, beaten
- Cranberry sauce, to serve
- Preheat the oven to 180C. Line a baking tray with baking paper.
- Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Add chicken stock and wine, then cook for a further 2-3 minutes, whisking to remove any lumps. Add the thickened cream and cook for a further minute or until mixture boils and thickens. Season to taste, then stir in the turkey, ham, chopped porcini, parsley, chives and spring onion. Remove from the heat and allow to cool completely.
Potato and stuffing hash
- 500g cooked roast potatoes
- 175g leftover stuffing (or ½ x 130g pack, cooked), crumbled into bite-sized chunks
- 1 rosemary sprig, leaves picked and roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 30g dried cranberries
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the potatoes in a 1.5ltr ovenproof dish and break into small, bite-sized chunks with the back of a spoon.
- Crumble over the stuffing. Add the rosemary, parsley, garlic, olive oil and some seasoning, then stir well to combine. Press down lightly with the back of a spoon.
- Sprinkle with the cranberries and bake for 25 mins until golden. Serve immediately.
Hot Cocoa Pudding
- ½ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt (I used kosher salt)
- 4 (0.71 ounces, each) envelopes of hot cocoa mix, I used ones with mini marshmallows inside
- 4 egg yolks
- 3 cups whole milk
- ½ cup unsalted cold butter, cut into pieces
- 1 teaspoon vanilla
- 1 (4.25 ounces) large chocolate candy bar, I used Hershey’s Symphony Creamy Milk Chocolate Bar. Save a square of the bar to garnish on top of the whipped cream. Use a vegetable peeler or a grater to shave the chocolate.
Whipped Cream Topping Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
- In a heavy large saucepan, whisk together sugar, cornstarch, hot cocoa mix, and salt.
- Put on medium-high heat.
- Immediately add and whisk the milk and yolks (while the burner is heating up).
- Continue to keep whisking while the liquid is heating up for 10 to 15 minutes.
- Once it starts to thicken and bubble, turn off the burner and take the pan off the heat.
- Add the vanilla, pieces of candy bar, and cold butter pieces– while you are still stirring with your whisk.
- Once the butter and chocolate have melted, put into a bowl and cover with plastic wrap on the surface of the pudding to prevent a skin forming.
- Make sure the wrap is touching the pudding on the top.
- Refrigerator until cooled (about 2-4 hours) or overnight.
Whipped Cream Topping Instructions
- Mix with a hand mixer the heavy cream, vanilla, and powdered sugar on low speed. Once everything is combined and starting to thicken, turn up the speed until you have peaks in the cream.
- Put a dollop on top of the pudding and garnish with shaved chocolate bar pieces.