The holiday season is a time of joy, laughter, and, indulgent feasting. As the festive dust settles and the leftovers start piling up in your refrigerator, the question arises: What do you do with all that extra Christmas food? Fear not, for we’ve got you covered with creative and delicious ways to repurpose those holiday leftovers into exciting new meals.
Cranberry Brie and Turkey Baguettes
Ingredients
- ½ cup good quality mayonnaise
- 1 lemon, zested and juiced
- 1 tbsp Dijon mustard
- 200g (3 cups) green cabbage, finely shredded
- 2 shallots, thinly sliced
- 4 x 20cm length good quality baguettes
- Butter, to spread
- ½ cup cranberry sauce
- 500g leftover cooked turkey/ham/or chicken, shredded
- 150g brie or camembert, sliced
- 4 (120g) mini cucumbers, thinly sliced lengthways
- 4 (70g) radishes, thinly sliced
Instructions:
- In a medium bowl, combine the mayonnaise, lemon zest, juice and mustard. Season. Add the cabbage and shallots, and mix to coat.
- Slice baguettes open lengthways with a serrated knife. Spread with butter, then cranberry sauce.
- Divide and top with brie, turkey, cabbage mix, cucumber and radish.
Prawn Haloumi and Roasted Capsicum Salad
Ingredients
- ¼ cup mango chutney
- ½ cup good quality mayonnaise
- 2 tbsp chopped chives
- 2 zucchini, sliced into 1 cm thick pieces
- 225g halloumi cheese, sliced into 1cm slices
- 120g mixed salad leaves
- 2 x 270g jars chargrilled capsicum, drained
- 500g cooked peeled king prawn, tails left on
- Extra virgin olive oil
- Balsamic vinegar
Instructions:
- In a small bowl, combine the mango chutney, mayonnaise and chives. Season to taste. Set aside.
- Heat a chargrill pan or frypan on an induction cooktop, on medium to high heat. Drizzle olive oil over the zucchini and halloumi to coat. Cook zucchini for 2 mins on each side or until golden. Set aside.
- In the same pan, cook the halloumi cheese for 1-2 mins on each side or until golden.
- Spread dressing onto the base of a large platter. Arrange the salad leaves, capsicum, zucchini, halloumi and prawns. When ready to serve, drizzle over with olive oil and balsamic to taste.
Turkey and Cranberry Quesadillas
Ingredients
- Leftover turkey slices
- Cranberry sauce
- Shredded cheese (cheddar or mozzarella)
- Tortillas
Instructions:
- Spread a layer of cranberry sauce on a tortilla.
- Add slices of leftover turkey and sprinkle with shredded cheese.
- Top with another tortilla and cook in a skillet until the cheese melts and the tortillas are golden brown.
Holiday Panini
Ingredients
- Sliced ham or turkey
- Stuffing
- Cranberry sauce
- Sliced cheese (try brie or Swiss)
- Bread
Instructions:
- Layer slices of ham or turkey on one side of the bread.
- Add a spoonful of stuffing and a dollop of cranberry sauce.
- Top with sliced cheese and another slice of bread. Grill until the cheese is melted and the bread is toasted.
Mashed Potato Patties
Ingredients
- Leftover mashed potatoes
- Chopped green onions
- Grated cheese
- Breadcrumbs
- Egg (for binding)
Instructions
- Mix mashed potatoes with chopped green onions, grated cheese, breadcrumbs, and an egg.
- Form the mixture into patties and pan-fry until golden brown on both sides.
Cranberry Parfait
Ingredients
- Leftover cranberry sauce
- Greek yogurt
Granola - Fresh berries
Instructions:
- In a glass or bowl, layer Greek yogurt with cranberry sauce.
- Top with granola and fresh berries for a festive and healthy parfait.
Christmas Pizza
Ingredients
- Pizza dough
- Leftover ham or turkey
- Brussels sprouts (sliced)
- Cranberry sauce
- Shredded mozzarella cheese
Instructions:
- Roll out pizza dough and spread cranberry sauce as the base.
- Top with slices of ham or turkey sliced Brussels sprouts, and shredded mozzarella.
- Bake until the crust is golden and the cheese is bubbly.
