Christmas leftovers can be a nightmare and nobody likes to think of food waste.
After the excess of Christmas Day this is the perfect comfort food. It also manages to use up just about every savoury ingredient from a Christmas Day lunch which is a bonus too!
Use whatever you have left over to make your version of this dish, but this recipe will serve as a good guide.
Serves 4
About 500g of roast turkey – brown and white meat – roughly chopped
4 or 5 leftover chipolatas (if they’re wrapped in bacon that’s even better)
2 or 3 tablespoons of leftover stuffing
25 left over sprouts
Spoonful of leftover carrots
2 or 3 leftover roast potatoes
4 left over parsnips
Handful of peas from the freezer
1 pint of left over gravy (or make with gravy granules if you didn’t have any leftover)
2 teaspoons redcurrant jelly
Splash of Worcestershire sauce
Mashed potato – leftover or made from scratch by peeling 4 large potatoes, then chopping into large chunks. Boil for around 10-15 minutes until tender but not mushy. Drain and return to the pot before adding a large knob of butter, salt and pepper and mashing.
Handful of grated cheddar
- Find a large sauce pan and add the turkey and the gravy before bringing to a very gentle simmer
- Meanwhile chop up the chipolatas in to bite sized chunks and tip them in to the pan
- Do the same with the sprouts, carrots, parsnips and roast potatoes – again return the pan to a very gentle simmer – by now the mixture should be moist but not too wet
- Add the peas and add the Worcestershire sauce and red currant jelly to taste
- Finally chop the stuffing into chunks and add to the pan
- Stir the pan very gently and then tip into a large shallow casserole dish
- Pipe or spoon the mash on top and scatter with grated cheddar
- Bake in the oven at 170C for about 20 minutes until golden brown and piping hot
How do you make use of Christmas leftovers?
