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On the Menu - Magic with Christmas Leftovers
No matter how hard you plan there are always leftovers from Christmas dinner. Leftovers are OK, but they can become tedious. Here are some quick and easy recipes to turn those leftovers into something special, that you'll look forward to all year.
Creamy Salsa Turkey Enchiladas
Ingredients:
3 cups leftover turkey, shredded
200ml sour cream
1-2 cups grated cheese
2 tbsp chopped spring onion
1 tsp salt
1/3 cup vegetable oil
12 corn tortillas
1 jar salsa (your favourite)
Method:
Preheat oven to 180 degrees Celsius and lightly oil a lasagne or small baking dish. In a large bowl, mix together the turkey, sour cream, cheese, onion and salt. Heat oil in a large frying pan over low heat. Put a tortilla in and fry until hot and browned slightly (watch it - this happens quickly, in just a few seconds), turn and fry the other side, then put on plate, cover with foil, and fry second tortilla. Continue until all tortillas are fried, making sure to keep foil on them all to keep them warm and moist. Lay a tortilla on a cutting board and spoon turkey mixture in the middle, the length of the tortilla, then roll up, and lay in baking dish seam side down. Continue until all 12 tortillas are filled and rolled and in baking dish. Pour salsa evenly over the top then put in oven and bake, uncovered, for 20 to 25 minutes or until hot and bubbly.
Optional: remove from oven and add more Cheddar cheese on top, then bake 5 more minutes or until the cheese is melted.
Serves 6 to 8.
Ingredients:
3 cups leftover turkey, shredded
200ml sour cream
1-2 cups grated cheese
2 tbsp chopped spring onion
1 tsp salt
1/3 cup vegetable oil
12 corn tortillas
1 jar salsa (your favourite)
Method:
Preheat oven to 180 degrees Celsius and lightly oil a lasagne or small baking dish. In a large bowl, mix together the turkey, sour cream, cheese, onion and salt. Heat oil in a large frying pan over low heat. Put a tortilla in and fry until hot and browned slightly (watch it - this happens quickly, in just a few seconds), turn and fry the other side, then put on plate, cover with foil, and fry second tortilla. Continue until all tortillas are fried, making sure to keep foil on them all to keep them warm and moist. Lay a tortilla on a cutting board and spoon turkey mixture in the middle, the length of the tortilla, then roll up, and lay in baking dish seam side down. Continue until all 12 tortillas are filled and rolled and in baking dish. Pour salsa evenly over the top then put in oven and bake, uncovered, for 20 to 25 minutes or until hot and bubbly.
Optional: remove from oven and add more Cheddar cheese on top, then bake 5 more minutes or until the cheese is melted.
Serves 6 to 8.
Shepherd's Pie Christmas Style
Ingredients:
4 cups cooked turkey, shredded
3 cups cooked vegetables, anything you have leftover (potato, pumpkin, sweet potato, beans, peas, corn, carrot, broccoli, cauliflower etc.)
1 cup gravy
4 cups leftover mashed potatoes
1 egg
1 tbsp cream cheese; room temperature
salt and pepper to taste
2 tbsp butter, broken up
dash paprika
Method:
Preheat oven to 200 degrees Celsius and grease a large casserole dish. Heat turkey, vegetables and gravy in a saucepan until warmed through, then turn into prepared dish. Mix room temperature mashed potatoes with egg and cream cheese until smooth and well blended, add salt and pepper to taste, then mix again. Spoon the potatoes over the ingredients in casserole, spreading to cover ingredients completely. Stick pieces of butter all over the potatoes and sprinkle with paprika. Bake for 25 to 30 minutes until potatoes are browning and filling is bubbling hot.
Ingredients:
4 cups cooked turkey, shredded
3 cups cooked vegetables, anything you have leftover (potato, pumpkin, sweet potato, beans, peas, corn, carrot, broccoli, cauliflower etc.)
1 cup gravy
4 cups leftover mashed potatoes
1 egg
1 tbsp cream cheese; room temperature
salt and pepper to taste
2 tbsp butter, broken up
dash paprika
Method:
Preheat oven to 200 degrees Celsius and grease a large casserole dish. Heat turkey, vegetables and gravy in a saucepan until warmed through, then turn into prepared dish. Mix room temperature mashed potatoes with egg and cream cheese until smooth and well blended, add salt and pepper to taste, then mix again. Spoon the potatoes over the ingredients in casserole, spreading to cover ingredients completely. Stick pieces of butter all over the potatoes and sprinkle with paprika. Bake for 25 to 30 minutes until potatoes are browning and filling is bubbling hot.
Turkey Crudité Stir Fry
This is a great recipe to use up leftover turkey (or chicken) and dipping vegetables.
Ingredients:
2 tbsp oil
4 cups leftover raw crudité vegetables, any assortment
2 cloves garlic, crushed
2 tbsp minced ginger
2 cups leftover cooked turkey (or chicken)
3/4 cup chicken stock
3 tbsp soy sauce
1 tsp sesame oil
Optional: sliced spring onions and toasted sesame seeds for topping
Method:
In a large wok or frying pan add the oil and heat over medium-high heat until sizzling. Toss in the leftover fresh vegetables including onions, green and red capsicum, mushrooms, cauliflower, broccoli, celery, carrot sticks, snow peas and anything else you want. Add garlic and ginger, quickly stirring to combine. Cook stirring constantly just until garlic is fragrant and vegetables are crisp-tender, about 3 to 4 minutes. Add turkey, stock and soy sauce and cook quickly, stirring once, until mixture is heated through, about 3 or 4 minutes. Remove from heat and drizzle in sesame oil, mixing in. Serve over rice or Singapore noodles. Top with spring onions and sesame seeds if desired.
Serves about 4 to 6 people.
This is a great recipe to use up leftover turkey (or chicken) and dipping vegetables.
Ingredients:
2 tbsp oil
4 cups leftover raw crudité vegetables, any assortment
2 cloves garlic, crushed
2 tbsp minced ginger
2 cups leftover cooked turkey (or chicken)
3/4 cup chicken stock
3 tbsp soy sauce
1 tsp sesame oil
Optional: sliced spring onions and toasted sesame seeds for topping
Method:
In a large wok or frying pan add the oil and heat over medium-high heat until sizzling. Toss in the leftover fresh vegetables including onions, green and red capsicum, mushrooms, cauliflower, broccoli, celery, carrot sticks, snow peas and anything else you want. Add garlic and ginger, quickly stirring to combine. Cook stirring constantly just until garlic is fragrant and vegetables are crisp-tender, about 3 to 4 minutes. Add turkey, stock and soy sauce and cook quickly, stirring once, until mixture is heated through, about 3 or 4 minutes. Remove from heat and drizzle in sesame oil, mixing in. Serve over rice or Singapore noodles. Top with spring onions and sesame seeds if desired.
Serves about 4 to 6 people.
Ham Salad Sandwiches
Ingredients:
1-1/2 cup leftover ham, chopped
1/2 cup mayonnaise
2 tbsp pickle relish
1 tbsp Dijon mustard
1 tsp grated onion
salt and pepper to taste
Bread rolls or thick bread
Method:
In a food processor, put the ham and pulse until finely minced. Put in a bowl and add the remaining ingredients; taste and season as desired. Spread mixture on bread, bun or crackers for a quick lunch or dinner
Ingredients:
1-1/2 cup leftover ham, chopped
1/2 cup mayonnaise
2 tbsp pickle relish
1 tbsp Dijon mustard
1 tsp grated onion
salt and pepper to taste
Bread rolls or thick bread
Method:
In a food processor, put the ham and pulse until finely minced. Put in a bowl and add the remaining ingredients; taste and season as desired. Spread mixture on bread, bun or crackers for a quick lunch or dinner