Looking for alternative ways to use up your leftovers from Christmas Day? I’ve already got a leftover pie recipe, but after making two already this year for the freezer I needed to use up my leftovers in a different way.
You can use whatever you have to hand, almost anything goes but here are a few substitutes for my recipe below:
- Onions and leeks – shallots
- Brussel Sprout Tops – shredded Brussel Sprouts, kale, cabbage, spinach
- Turkey stock – pinch of stock powder with 100ml water
- Thyme – other herbs such as sage, oregano or chives
- Cream – use milk, but add an extra teaspoon of flour
- Turkey – leftover roast chicken
- Ham – bacon (cook with the onions if raw) or pancetta
- Parmesan – any leftover cheese would work such as stilton, cheddar, goats cheese
Serves 4
Ingredients
- 1 tbsp rapeseed oil
- 1 onion, sliced
- 1 leek, sliced
- 100g mushrooms, sliced
- 1 garlic clove, finely chopped
- A few sprigs of thyme, leaves removed
- 1 tsp plain flour
- 100g turkey stock
- 100g Brussel sprout tops
- 150ml double cream
- 100g ham, chopped
- 150g cooked turkey, chopped
- 100g peas
- 300g pasta
To serve
- Parmesan
Method
- In a pan add the oil and onion. Cook for a few minutes before adding the leeks and mushrooms, cooking till soft.
- Meanwhile, cook the pasta in boiling water for 2 minutes less than the cooking instructions.
- Add the garlic and thyme, stir and add the flour. Mix well to coat everything before pouring in the stock. Cook till the sauce thickens.
- Add the Brussel sprout tops and cook till just wilted before adding the cream. Mix well and add the cooked meat and peas.
- Mix the cooked pasta into the sauce, using a little pasta water to loosen the sauce as needed.
- Serve topped with parmesan and enjoy.
Dr Pippa 