Despite my best efforts, as ever, there was too much food on the table on Christmas Day.
This would be a travesty if it were all thrown away, but in true Make Do and Mend style, we have made us of our leftovers to keep us fed over the last few days..!
On Christmas night, we had a buffet of leftover bits including the obligatory turkey, cold bread sauce and cranberry sauce sandwich (I made a mountain of bread sauce-I always forget that only about three of us like it..). Go on, try it, you know you want to…
Then on Boxing Day night we had Bubble and Squeak with poached eggs (what else?!)
And to use up the turkey, I made Ed’s Victorious Turkey Hash from my ‘Christmas Bible’-Nigella Christmas
This recipe serves 4 with jacket potatoes and salad to go alongside
This is what you need:
- 50g flaked almonds
- 15g butter
- 2x15ml tbsps olive oil
- 1 onion-peeled and chopped
- 2 red peppers, de-seeded and chopped into roughly 1x2cm pieces
- 1 clove garlic, crushed
- 250g shredded cold turkey
- 75g pitted black olives
- 2x15ml tbsps sour cream
- 2x15ml tbsps leftover turkey stock
- 1 egg
- few dashes of Tabasco (I leave this out)
- 75g flaked parmesan
- chopped flat leaf parsley to garnish
This is what you do:
- Toss the flaked almonds in a hot, dry pan over a medium to high heat until pasted. Remove to a plate for a while
- Add the butter and oil to the pan, throw in the chopped onions and peppers and cook, stirring, over a medium to low heat for about 10 minutes
- Stir in the garlic, then add the shredded turkey and cook until piping hot
- Return the flaked almonds to the pan, add the olives and mix in
- Whisk together the sour cream, turkey stock and egg, then pour into the pan and give a quick stir to combine and shake in the Tabasco (if using)
- Finally, add the flaked Parmesan and stir until it begins to melt into the hash
- On serving, sprinkle with chopped parsley, if wished
I love this. So easy, and very very yummy.
What do you do with your leftovers?