COLUMN: My top five recipes for using for using up your Christmas leftovers

There really is no meal that matches the amazing spread of delicious dishes that we have at Christmas and well deserved it is for everyone too.

With this we often end up with a pile of leftover foods. It really would be a shame to throw out the delicious foods which can often take hours to prepare. However, waste not want not, here nutritionist Laurann O’Reilly and owner of Nutrition By Laurann gives us her top recipes for using up those Christmas leftovers.

Recipe 1) Turkey & Ham Filo Pie – For Using Up Leftover Turkey, Ham & Veggies 

Ingredients (Serves 4)

30g Unsalted butter
¼ Cup (35g) Plain flour
1 ¼ Cup (250ml) Chicken stock
½ Cup (125ml) Full fat milk
2 Cups Cooked turkey, chopped
½ Cup Cooked Ham, chopped
½ Cup Button mushrooms, halved and cooked 
2 Tablespoons Flat-leaf parsley, chopped
2 Tablespoons Chives/Spring Onions, chopped
2 Spring onions, finely chopped
375g Puff pastry (this can be purchased premade in any supermarket in the fridge section)
1 Egg yolk, beaten
Cranberry sauce, to serve

Directions

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 cook for a further 2-3 minutes, whisking to remove any lumps. Add the milk and cook for a further minute or until the mixture boils and thickens. Season to taste, then stir in the turkey, ham, mushrooms parsley, chives and spring onion. Remove from the heat and allow to cool completely.

Meanwhile, roll out the pastry on a lightly floured surface to form a 30cm x 33cm rectangle. Cut in half lengthways to give two 15cm-wide pieces. 

Place one pastry sheet on the lined baking tray and spread with the cooled turkey mixture, leaving a 2cm border.

Fold remaining sheet of pastry in half lengthways and use a sharp knife to make cuts in the folded side, about 1cm apart and leaving a 2cm border on the unfolded side. 

Carefully open the pastry back out and place over the filling, pressing the edges to seal. Trim the edges, if necessary and then brush all over with the beaten egg.

Bake the pie for 25-30 minutes until puffed and golden. Slice the pie and serve with cranberry sauce.

Recipe 2) Wholemeal Turkey & Ham Carbonara – For Using Up The Turkey & Ham

Ingredients (Serves 4)

4 Eggs, beaten
300ml Full Fat Milk 
3 Garlic cloves, crushed
1/3 Cup (25g) finely grated parmesan, plus extra to serve
2 Tablespoons Pine nuts
500g Wholegrain spaghetti 
2 Cups Cooked turkey, shredded
1 Cup Cooked ham, chopped
2 Tablespoons Flat-leaf parsley, chopped plus extra to serve

Directions

In a large bowl whisk together the eggs, milk, garlic and parmesan. Add the pine nuts, and season with salt and pepper.

Cook the pasta according to packet instructions, then drain well. Immediately add the hot pasta to the egg mixture and toss for 1 minute, allowing the heat from the pasta to cook the sauce. 

Stir through the turkey, ham and parsley, and serve topped with extra parmesan and parsley.

Recipe 3) Turkey Curry – For using up The Turkey & Leftover Veggies

Ingredients (Serves 8)

2 Teaspoons Olive Oil
1 Cup onions, chopped
1 Tablespoon Garlic, chopped
1 Tablespoon Ginger, grated
150g Curry paste 
2 Cups Cooked Parsnips, cubed  
2 Cups Cooked peas 
1 Tin (400g) Tomatoes
500ml Vegetable stock
2 Cups Red lentils
3 Cups Leftover turkey
4 Tablespoons Mango chutney
2 Cups Baby spinach

Directions

Heat the oil in a large pan over a low heat.
Add the onions, garlic, ginger and curry paste and cook gently for about 10 minutes until soft.
Add the tomatoes and about half of the stock. 
Add the lentils, stir well and pop a lid on. Reduce the heat and leave to cook down for about 15 minutes. Stir occasionally and add more of the stock as and when needed.
When the lentils are cooked add the turkey, parsnips and mango chutney. Cook for a further 5 - 10 minutes, adding a splash more stock when needed.
Turn off the heat, add the spinach and pop the pan lid on for 5 minutes until wilted.
Serve on a bed of wholegrain and add a little mango chutney if desired. 

Recipe 4) Cheesy Mashed Potato Cakes – For Using Up Leftover Mashed Potatoes

Ingredients (Serves 8)

2 ½ Cups Cold mashed potatoes
1 ½ Cups Cheddar cheese, grated
½ Cup Mozzarella cheese, grated
1 Large egg
½ Cup Plain flour
1 Tablespoon Extra virgin olive oil
¼ Cup Ballymaloe Relish, for serving

Directions

In a large bowl, mix together the cold mashed potatoes, grated cheeses and the egg
Form the dough into eight balls then press the balls down to form patties. Dip each of the cakes in the flour so they are lightly coated.
Heat a splash of oil in a medium-sized frying pan over medium-high heat. Once the pan is hot, add half of the leftover mashed potato cakes. Let the cakes fry for 3-4 minutes, or until the bottoms are brown. Carefully flip the cakes over and fry until the other side is brown, too. Repeat with the remaining cakes.
Serve the leftover mashed potato cakes with a topping of Ballymaloe relish

Recipe 5) Brussel Sprout, Ham & Red Onion Salad 

Ingredients (Serves 4)

250g Cooked Brussels sprouts, chopped
1 Cup Cooked ham, chopped
1 Small red onion, halved and thinly sliced
3 Tablespoon Extra virgin olive oil
2 Tablespoons red wine vinegar
1 Teaspoon Dijon mustard
30g Walnuts, chopped
50g Cheddar cheese, shaved

Directions

To a large bowl add the sprouts, ham and red onion

In a separate bowl, whisk the olive oil, red wine vinegar and Dijon mustard, stir to combine and add to the larger bowl

Add the walnuts and cheese, then toss again before serving.