I know tomorrow many of you have refrigerators bulging with turkey leftovers. Some of you will be scratching your heads and trying to come up with new and interesting things to do with them.
Here are some tasty ideas this morning to help you use up some of those scrummy
leftovers. Of course you could just have a reheat of the leftovers, but
it's also nice to dress them up in a few different ways too!
You Brits and Canucks might want to bookmark this page as Christmas is less than a month away and you 'll be wanting to figure out what to do with your Christmas Turkey leftovers then!
Turkey & Stuffing Casserole. A hearty casserole that is healthy and deliciously low in fat and calories, served with it's own gravy.
This is one of my favourite things to do with leftovers.
Of course you can have a plain old turkey sandwich, but why not dress it up a bit and serve it open faced on a rustic piece of bread, topped with some leftover cranberry sauce, some of the leftover stuffing heated and crumbled on top of the cranberry, then the heated sliced turkey and some heated leftover gravy ladled over top. Delicious with a few sliced pickles and some potato crisps on the side!
My mom always made Turkey Pot pies. We loved them! You can follow the outlined recipe below, which is only a rough guideline of what to do. You can adapt it to whatever it is you have in your fridge.
*Turkey Pot Pie*
Serves 4 to 6
Printable Recipe
2 mugs full of leftover turkey, chopped
2 mugs full of leftover cooked vegetables, chopped
(peas, carrots, corn) If you haven't got any, then you can
use 2 mugs of frozen mixed vegetables, thawed
a handful of roasted potatoes, chopped
1 mug full of leftover turkey gravy
1 mug full of milk
1 small onion, peeled and chopped
1 tsp summer savoury
salt and black pepper to taste
Pastry to cover
milk and beaten egg yolk
Mix together all the ingredients except for the pastry in a large bowl, seasoning to taste with salt and black pepper. Spread into a large round, or oval shallow casserole dish. Roll out your pastry to cover and place over top, venting to allow steam to escape. Brush with a bit of milk and beaten egg yolk. Bake for about 35 to 40 minutes in an oven which has been preheated to 200*C/400*F/ gas mark 6. Serve warm.
I think one of the most popular things to do over here in the UK with the leftover turkey is to make a Turkey Curry, but how about Curried Turkey Salad! Yummo!!
Serves 4
salt
fresh ground black pepper
1 1/2 cups good mayonnaise (330g)
1/3 cup dry white wine (80ml)
1/4 cup mango chutney (55g)
3 tablespoons curry powder
2 large celery ribs, medium diced
1/4 cup chopped spring onions (2 spring onions)
1/4 cup raisins (37g)
1 cup whole roasted salted cashews (150g)
Combine the mayonnaise, wine, chutney, curry powder and 1 1/2 tsp salt in the bowl of a food processor and process until smooth. Combine the turkey with enough dressing to moisten well. Add the celery, spring onions and raisins. Mix well together. Cover and chill for several hours to let the flavors blend. Add the cashews and serve.
Serves 4
This may not look like much, but this is absolutly delicious!
2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked turkey
To serve:
Creamed peas and carrots (optional)
Melt the butter in a frying pan. Add the onion and celery. Saute without colouring until soft, stirring frequently. Set aside to cool.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside.
Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes. Mix together well. Stir in the broth, beaten egg and sauteed vegetables. Season to taste with salt and pepper. Stir in the turkey. Mix well. Spread this mixture into the buttered pie dish.
Bake for 30 to 35 minutes, until set and lightly browned.
Serve cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this.
Serves 4
Delicous served over crackers, biscuits, toast, fish cakes or my tasty Stuffing Pie.
2 TBS butter
2 TBS plain flour
1 pint of milk
salt and pepper to taste
cooked peas and carrots to taste
(I like a larger ratio of sauce to veg, but some people like more veg than sauce)
Melt the butter in a saucepan. Whisk in the flour. Slowly whisk in the milk. Cook over medium heat, whisking constantly until thickened. Reduce the heat to low and allow to simmer for about five minutes. Season to taste with salt and pepper. Stir in the vegetables and heat through.
Serves 4 to 6, depending on appetites
Printable Recipe
A delicious casserole which is easy to put together and helps to use up leftovers from your roast dinners.
4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup of good quality mayonnaise, divided
1/4 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese
Preheat the oven to 190*C/375*F/ Butter an 8 inch square casserole dish. Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover. Sprinkle with the turkey pieces. Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce. Spread this mixture over top of the turkey. Beat together the remaining mayonnaise, the mashed potatoes and the mozzarella cheese. Spoon this over top of the turkey, spreading it over to cover. Sprinkle the remaining stuffing over top.
Bake for 40 minutes, or until bubbling and heated through. Allow to stand for 10 minutes or so before serving. Delicious!
Printable Recipe
Serves 4
Printable Recipe
This is a delicious salad which contains no less than 3 of the super foods!! Turkey breast, avocado and tomatoes! Bacon and cheese aside, I reckon it is pretty good for you!
2 TBS white wine vinegar
2 tsp dijon mustard
1 tsp Worcestershire sauce
3 TBS good quality mayonnaise
4 TBS olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese, crumbled
8 slices of thick cut bacon
1 head of iceberg lettuce, cored and thinly sliced
2 small avocados, peeled, stoned and cubed
4 small plum tomatoes, chopped
8 ounces cubed turkey breast (1/2 pound)
First make the dressing. Whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, oil and a pinch of pepper in a large bowl until smooth. Stir in a quarter of the cheese.
Fry the bacon in a heavy frying pan over medium heat until crisp. Drain well on paper towels, then crumble.
Add the lettuce to the dressing and toss to coat evenly. Taste and adjust seasoning with salt and pepper. Divide the lettuce amongst 4 chilled plates. Arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Parker House Rolls are a favourite dinner roll with many people. The original recipe comes from a recipe in the Fannie Farmer Cooking School book. It is said that the rolls were invented by an angry pastry chef at the Parker House Hotel in Boston.
Apparently he threw the rolls into the oven which resulted in a folded over shaped roll.
They are made with milk and are nice and soft.
He did all the cutting and cooking, and with a not so very good knife. My mom's knives are so old and falling apart and somewhat dangerous to use. I need to get some more.
I pretty much left my knives behind. That's okay. New page now. Moving forward.
Brown food. Brown food never photographs well. I think you pretty much need to be a professional photographer to be able to take good photos of brown food.
Don't let these photos turn you off of this very delicious recipe. This recipe is fabulously tasty and really simple to make. It uses simple ingredients as well.
This is a recipe with a real history Back when I was a very young bride I moved far away across the broad expanse of Canada to live on the wild Western frontier.
Ok, so it was really a vast urban centre . . . Calgary. But it might as well have been the wild Western frontier, because I was young and away from my mom and dad for pretty much the first time in my life. I had nobody to call on for advice or help or company.
That is until I met Lil. Lil was the mother of one of my ex husband's best mates. She lived in a small town in the northern part of Alberta called Olds. She was the salt of the earth.
Lil was a fabulous cook, a very unpretentious cook. Her food was lumberjack food . . . as robust and loveable as she was, filling, uncomplicated and quite, quite delicious!
This is one of her recipes. I have been cooking it for and pleasing my family with this recipe for over 40 years now.
It may look a little bit like brown slop. But I can promise you it is anything but brown slop.
It is a delicious gravy, filled with flavour and with tender chunks of beef. I don't eat red meat very often actually. This is one of the few ways I enjoy it. Mrs McNevin's Goulash.
It is simple and unpretentious. Just like her. It is the kind of food that screams Home Sweet Home.
That is the best kind of food you know, Home Sweet Home food. The kind of food that builds taste memories.
It doesn't come in a jar or a package. It isn't something you can touch, but boy oh boy, it sure makes things, even brown things . . . taste spectacularly delicious.
If you are wanting to cook your family something hearty which is simple to make and oh so tasty, you really need to cook them this. Fabulous with rice or mashed potatoes. It also freezes very well in single portions for you to thaw out and reheat at a future date. I think you will love it as much as we do! It might even become a family taste memory for your family as well!
Mrs McNevin's Goulash
Ingredients
- 2 pounds of stewing beef, trimmed of any fat and cut into cubes
- 2 TBS cooking oil
- 1 large onion, peeled and chopped
- 1 garlic clove, peeled and minced
- ½ cup tomato catsup
- 2 TBS Worcestershire Sauce
- 1 TBS soft light brown sugar, packed
- 1 tsp salt
- 2 tsp sweet Hungarian paprika
- ½ tsp dry mustard powder
- ¼ cup flour
- 1 cup water
Instructions
- Pre-heat the oven to 160*C/325*F/ gas mark 3. Season the meat lightly and coat it in the flour.
- Heat the cooking oil in a large skillet and add the meat. Brown it very well on all sides. Add the onion and garlic, Cook for a few minutes longer until the vegetables are softened and quite fragrant.
- Add the catsup, Worcestershire sauce, sugar, paprika and dry mustard. Stir it all together well. Stir in the water.
- Tip it all into a casserole with a lid and then put it into the oven to cook for 2 hours or so, until the meat is very tender and the sauce is thickened. Delicious!
This is an older photograph of it from a much earlier post. Before I knew how to take better photographs. Brown food is alway only ever going to be brown food I guess!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
This coming Sunday in the UK is what is commonly known as Stir-Up Sunday. Stir-up Sunday is a term which has been used in the Anglican Church in the UK for the last Sunday before the season of Advent.
It gets its name from the beginning of the collect for the day in the Book of Common Prayer, which begins with the words, "Stir up, we beseech thee, O Lord, the wills of thy faithful people".
Traditionally this has been the day each year that people make their Christmas Puddings! Its time to pop on some Christmas Music and your apron and begin your Christmas prep for this year's festivities.
Christmas is going to be a bit different for most people this year, but there is no reason why we can't still enjoy some of our traditional treats. When it comes to Christmas Puddings, Mary Berry's Christmas Pudding is a recipe which I have made many, many times. Like all of her recipes it is reliable and fool-proof!
Christmas (or Plum) Pudding is the traditional end to the British Christmas dinner. But what we think of as Christmas Pudding, is not what it was originally like!
Stir-up-Sunday is usually a family affair. Each family member is supposed to stir the mixture from East to West to honour the journey of the Magi. This ritual is also thought to bring the family luck and prosperity in the coming year.
At one time it was also customary to hide a number of small trinkets in
the mixture, a bit like the twelfth night cake. These charms often
included a silver coin (wealth), and a ring (future marriage). Woe
betide the guest who stumbled across a thimble in their serving. A
future of Spinsterhood was a cert for them! Nowadays this generally
isn't done, although my husband does remember his mom putting coins into
theirs.
The fruit mixture of the pudding is usually a mix of dried figs, currants, raisins, golden raisins, cherries and candied ginger. All are mixed together in a bowl the night before you go to make your pudding and a portion of brandy is poured over top and the fruit left to macerate in this overnight on the counter top. A clean towel over top to keep it safe from dust and insects. If you don't like to use alcohol, you can use orange juice in an equivalent amount.
Mary Berry's recipe differs slightly in that there is no figs or ginger, and you have no need to soak the fruit overnight, which is a bonus!
I am all for time saving if I can, and if Mary Berry only soaks her fruit for an hour, that's good enough for me! Softened butter is creamed together with soft light brown sugar, orange zest, and ground mixed spice.
(You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.)
Eggs also gets beaten into this, a bit at a time so it doesn't curdle. Don't worry if it does, you can always stir in a bit of the flour to fix this.
Fresh soft bread crumbs are also a part of the mix, along with chopped blanched almonds and self rising flour. You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour needed. I always make my own, especially now during the time of Covid when I can't always access what I need.
Mary Berry's Christmas Pudding
Ingredients
- 1 pound (450g) dried mixed fruit (sultanas, raisins, glace cherries and chopped dried apricots)
- 1 small cooking apple, peeled, cored and chopped
- the grated rind of one medium orange
- the juice of one medium orange
- 3 TBS brandy (plus extra to flame)
- 5 1/2 TBS butter, sofened, plus more to butter the pudding mold
- 1/2 cup (100g) soft light brown sugar, packed
- 2 large free-range eggs
- 3/4 cup (100g) self-rising flour
- 1 tsp mixed spice
- 2/3 cup (40g) soft white bread crumbs
- 1/4 cup (40g) whole blanched almonds, roughly chopped
- scant 1/2 cup (100g) unsalted butter, softened
- 1 3/4 cup (8 ounces) sifted icing sugar
- 3 TBS brandy
- 4 TBS brandy
Instructions
- Measure all of the fruit into a bowl. Add the brandy and orange juice. Leave to macerate for about an hour.
- Cream the butter together with the orange zest and sugar until light and fluffy. Gradually beat in the eggs, until thoroughly combined. If the mixture starts to curdle stir in a spoonful of the flour.
- Sift together the flour and mixed spice. Fold this into the creamed mixture along with the bread crumbs and nuts. Stir in the soaked fruit along with any juices. Mix well together.
- Generously butter a 2 1/2 pint (5 cup) pudding basin. Cut a piece of baking paper into a circle large enough to cover the bottom of the basin.
- Spoon the pudding batter into the basin, smoothing over the top with the back of a spoon.
- Have ready a large piece of baking paper and a sheet of foil. Place the paper on top of the foil, making a pleat across the middle to allow for expansion. Tie securely over top of the pudding with some kitchen string. Trim off any excess.
- To Steam: put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for eight hours, topping up the water as necessary.
- To Boil: put a metal jam jar lid, or metal pan lid, into the base of a large pan to act as a trivet. Place a long, doubled strip of foil in the pan, between the trivet and the pudding basin, ensuring the ends of the strip reach up and hang over the edges of the pan. This will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
- Once cooked, remove the pudding from the pan. Remove and discard the paper and foil. Replace with fresh. Store, covered, in a dry cool place.
- On Christmas Day make the brandy butter by beaing the butter until light and fluffy. Beat in the sifted icing sugar until smooth. Stir in the brandy and spoon into a serving dish. Cover and chill until needed.
- Steam or boil the pudding for about two hours to reheat. Turn onto a decorative, heat proof serving plate. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and very carefuly set light to it with a match.
- Serve the pudding hot, spooned into bowls with a dab of brandy butter on top. Pouring cream goes very nicely with this.
notes:
To make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
To make your own self-rising flour: You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour needed.
You really cannot fault any of Mary Berry's recipes. If you follow them scrupulously, they always turn out and are fail proof! I have never had a failure with any of them!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Social Icons