FED up of just redoing Christmas dinner on Boxing Day but with a little less cheer?
Well these recipes may help liven up the leftovers!
Why not try making a delicious Turkey & Squash Laksa Soup, or maybe a Turkey, Gammon & Sprout Pot Pie
And if you fancy doing something with the veg, there’s always the Leftover Vegetable Tart.
With thanks to Waitrose & Partners for the recipes and images.
Turkey & squash laksa soup recipe
- Preparation time:15 minutes
- Cooking time:30 minutes
- Total time: 45 minutes
- Serves: 4
Ingredients
2 tbsp vegetable oil
500g cooked turkey, shredded into bitesize pieces
385g pack butternut squash wedges
28g pack coriander, stalks finely chopped, leaves picked
25g pack Thai (or regular) basil, stalks finely chopped, leaves picked
1 tsp ground turmeric
185g laksa paste
400ml can coconut milk
2 tbsp fish sauce, plus more to taste
100g rice vermicelli noodles
150g beansprouts
Finely grated zest and juice 2 limes, plus extra wedges to serve
Sriracha chilli sauce, to serve (optional)
Method
- Heat half the oil in a large heavy-based saucepan. Cook the turkey over a medium heat for 5 minutes, until golden brown. Set aside on a plate. Add the remaining oil and squash and fry for 3-4 minutes, before adding the coriander and basil stalks, turmeric and laksa paste. Cook for 1 minute and then pour in the coconut milk, along with a can full of cold water and the fish sauce.
- Simmer gently for 8-10 minutes, or until the squash is just tender. Blend about half the soup in a food processor until smooth. Return this to the pan. Meanwhile, cook the noodles according to pack instructions.
- Add the turkey and the beansprouts to the soup. Bring to a simmer and cook for a further 5 minutes until everything is piping hot. Add the noodles, lime zest and juice, season with fish sauce and divide between bowls. Scatter over the reserved herb leaves and serve with extra lime wedges and sriracha chilli sauce, if you like.
Turkey, gammon & sprout pot pie recipe
- Preparation time: 30 minutes + cooling
- Cooking time: 50 minutes
- Total time: 1 hour 20 minutes + cooling
- Serves: 8
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 mustard
200ml tub crème fraîche
½ x 20g pack tarragon, leaves only, roughly chopped
200g cooked brussels sprouts, sliced
500g block puff pastry
1 medium egg, beaten
Method
- 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. - 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.
- 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. 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. Crimp the edges, brush with more egg and decorate if you wish using the pastry trimmings. Bake for 5 minutes and then reduce the oven temperature to 200˚C, gas mark 6. Cook for a further 30-35 minutes, until golden and piping hot.
Christmas leftover veg tart recipe
- Preparation time: 20 minutes + cooling and chilling
- Cooking time: 1 hour 5 minutes
- Total time: 1 hour 25 minutes + cooling and chilling
- Serves: 6 – 8
Ingredients
500g block shortcrust pastry
Plain flour, for dusting
350g mixed cooked vegetables (carrots, parsnips, sprouts etc), roughly chopped
100g mature cheddar cheese, coarsely grated
3 medium eggs
225ml single cream
150ml whole milk
¼ x 20g pack thyme, leaves only
Method
- Preheat the oven to 180˚C, gas mark 4. Roll the pastry on a floured surface to the thickness of a £1 coin. Place a 23cm x 4cm loose-bottomed tart tin on a baking sheet and line with the pastry, pressing it right into the corners. Leave the edges overhanging, prick the base and chill for 20 minutes.
- Line the rested pastry case with parchment and baking beans. Bake for 20-25 minutes until the edges are golden brown. Remove the baking beans and cook for a further 10 minutes or until the base is a light golden colour. Cool for a few minutes then use a serrated knife to trim off the overhanging pastry.
- Fill the pastry case with the leftover veggies and most of the cheese. Whisk the eggs, cream, milk and thyme leaves together until smooth, season well and pour in the tart case. Scatter over the remaining cheese and bake for a final 30-35 minutes, or until just set in the middle. Cool for 5 minutes, remove from the tin and then transfer to a cooling rack. Serve at room temperature or chilled with some mixed leaves.
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