Christmas dinner leftover recipes for meat, vegetables and cheese
Boursin / Wilson Vale / Ocado.com
Christmas dinner might now have be served, eaten and enjoyed – but the chances are that’s there a few bits and bobs left over.
And that’s great news! Because we’re here with three imaginative recipes that will elevate that sad looking cheese board, bits of cold turkey and chunks of unclaimed stuffing to new heights of taste and flavour.
Check out these delicious leftover ideas – and it’s good news for traditionalists who love a turkey sarnie, that’s in the mix… but with a twist.
Stuffing cannelloni
This recipe serves 4
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Lisa Faulkner is the genius behind this recipe, which lets you revamp leftover stuffing in to a fragrant pasta dish. While she opts to make the béchamel and tomato sauces from scratch, ready made varieties will also do the trick!
Ingredients:
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 400g tinned chopped tomatoes
- 75g butter
- 75g plain flour
- 1.2 L whole milk
- 1 pinch freshly grated nutmeg
- 340g pork, sage and onion stuffing, crumbled
- 100g leftover cooked leeks
- 50g ricotta
- 40g parmesan, finely grated
- 16 dried cannelloni tubes , (approx. 200g)
Method:
- For the tomato sauce, heat the oil in a pan over a medium heat, add the garlic and sizzle for 20-30 secs. Add the tomatoes then half-fill the empty tin with water and add that. Season; simmer for 20-30 mins, until thickened.
- Meanwhile, make the white sauce. Melt the butter in a large pan over a medium heat. Add the flour and whisk into a paste. Cook for 1 min, stirring, then whisk in a splash of milk until smooth and bubbling; add a little more, whisking. Repeat to use up all the milk; simmer for 5 mins, until thickened, then remove from the heat. Season and add the nutmeg, then set aside. Preheat the oven to 200°C/180°C fan/gas 6.
- Pour the tomato sauce into a baking dish that’s roughly 23 x 30cm, to cover the bottom. In a bowl, mix the stuffing with the…
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