Recipes; Christmas Leftovers

Loaded leftover Christmas toastie

Serves 1, prep time 5 minutes, cook time 10 minutes

While Christmas leftovers make great bubble and squeak and turkey curry, sometimes all you have the energy to put together is a really, really good sandwich.

This version is fried in a pan and dipped in gravy.

INGREDIENTS

• 2 slices of sourdough bread
• 2tbsp mayonnaise
• 1tsp Dijon mustard
• 70g leftover turkey
• Pinch of Maldon Chilli Sea Salt
• Black pepper
• Leftover stuffing
• Leftover pigs in blankets
• 50g sliced Brie
• 1tbsp cranberry sauce
• A knob of butter
• Cornichon and cocktail stick
• Warm gravy for dipping, optional

METHOD

Start by assembling your toasted sandwich. Take each slice of sourdough bread and spread the outside of each with mayonnaise. Then fill by spreading a teaspoon of Dijon mustard, followed by the leftover turkey meat. This is a good point to season the toastie with a pinch of Maldon Chilli Sea Salt and some black pepper.

Top this with the sliced up leftover stuffing and pigs in blankets. Then top with slices of Brie. Finally finish with a generous amount of cranberry sauce then sandwich the top slice of bread on top.

Place a heavy bottomed pan on a medium heat and add the knob of butter. When melted, add your sandwich, then use a heavy weight to press it down. Allow this to cook on one side for approximately three to five minutes before lifting the weight and carefully flipping the sandwich. The other side should be golden and crisp on the bottom. Add the weight back on and cook the other side for the same time.

As soon as the toastie is done, remove it from the pan and cut in half. The cheese should be oozy, and you can serve it with a cornichon and cocktail stick in the top. It is delicious served with warm leftover gravy for dunking.

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Leftover turkey and watercress pie

Serves 4, prep time 20 minutes, cook time 45 minutes

Throw leftovers in ready-made pastry for an easy post-Christmas meal.

It wouldn’t be Christmas without leftovers, and a pie is a great way to enjoy the extra turkey meat you’ll inevitably have left over.

This recipe from watercress.co.uk packs a punch with peppery watercress and plenty of goodness.

INGREDIENTS

• 500g turkey meat, shredded with a fork
• 80g watercress, chopped
• 2 x leeks, sliced
• 150ml crème fraiche
• 150ml vegetable stock
• 1 sheet of ready-rolled puff pastry
• 1tbsp Dijon mustard
• 1tbsp thyme
• 1tsp tarragon
• Salt and pepper
• Butter

Preheat the oven to 180° and grease a pie dish. Cook the leeks in a little butter over a medium heat until soft, season with the thyme, tarragon, Dijon mustard, and salt and pepper.

Add the vegetable stock and warm for a couple of minutes.

Stir through the crème fraiche and watercress, and take off the heat. Add your turkey meat to the mix and stir until incorporated – pour the mixture into your pie dish.

Cover with the pastry sheet and trim the edges to fit your dish – you can always use the excess to make some decorations for the top.

Bake in the oven for 35-45 mins, until the pastry is golden brown, and the mixture is bubbling away.