The festivities don’t end on December 25 – Christmas lunch is the gift that keeps on giving, so instead of wasting time and resources cooking on Boxing Day, try these fun and creative ways to breathe new life into those Chrissy leftovers.
Make a veggie soup
Got a mish-mash of roast and steamed veggies? Throw them in the pot and make a hearty soup. Whether it’s those roast potatoes, steamed greens or grilled mushrooms, throw the lot in the pot.
Pull a Ross Gellar and make yourself a festive super-sandwich loaded with your favourite ingredients from the day before – you might not have his classic moist-maker, but your sandwich will be no less impressive! Here are a few ingredients you could include in your sandwich:
- Roast veggies, tofu or turkey
- Hummus, guacamole, tzatziki or other dips
You might even want to wrap these sandwiches up to take for a picnic.
If you’re left with copious amounts of cheese from your charcuterie board, why not turn them into cheese melt toasties? You could even make a quick one-pot mac ‘n’ cheese or spaghetti with your leftovers.
The frittata is the ultimate vacuum for all your leftovers – from veggies and roasts to grains, cheese and tray bakes, anything goes. If you’re looking to clear your fridge out of excess leftovers before they go off, then your humble frittata is a simple and tasty way to do this.
Bubble and squeak
The classic bubble and squeak is an age-old solution to excess leftovers – while it’s traditionally a egg dish with potatoes and cabbage, there’s no reason you can’t toss in whatever else you’ve got into the pan. From veggies to roasts, cheese and butter – the sky’s the limit.
Yesterday’s cakes and fruit are todays trifle – that’s what we say! Whether you’ve got leftover sponge cake or even a mud or cheesecake – there’s no reason you can’t put a wild spin on the traditional trifle! – or fruit, nuts, cream and custard, just throw them all in a glass bowl and breathe new life into this amalgamation of yesterday’s desserts.
Here's a FREE recipe to get that inspiration flowing come Boxing Day.
Leftover Roast Stuffin' Muffins
- 1/4 cup unsalted butter
- 1 red onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 1 clove garlic, minced
- 2 sprigs thyme, leaves picked, finely chopped
- 1/4 cup parsley, leaves and stems finely chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chicken stock
- 2 slices sourdough bread
- 1/3 cup breadcrumbs
- 1 egg, lightly whisked
1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4
and grease a 6 hole muffin tray with a little butter.
2. Melt the butter in a large skillet pan over a medium to high heat. Add in onion, celery and carrot and cook for 5 minutes, or until golden.
3. Add the garlic, thyme, parsley, salt and pepper and sauté for 2 minutes, until fragrant. Add in the chicken stock and bring to the boil. Reduce to a simmer for 5 minutes, or until some of the moisture is absorbed.
3. Add mixture to a large bowl and let it cool slightly. Throw in the toasted bread cubes, bread crumbs and egg. Using your hands, combine the mixture so and break up the bread so that it absorbs some of the moisture and forms a light batter. If you have leftover stuffing, follow the steps above and add any leftover stuffing to the large mixing bowl. You may only need 1 slice of sourdough toast depending on how much stuffing you have leftover.
4. Pour the batter into the 6 greased muffin tin holes. Bake for 30 minutes. Place muffins on a cooling rack to cool before serving.
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