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Delicious Christmas Leftovers Recipes

Here at We love that period between Christmas and New Year’s Day when no one knows what day it is. Why? Because we unwind after a busy year and spend some quality time with our loved ones and can relax, enjoy bingeing on festive films, and working our way through the Christmas biscuits, it’s the perfect opportunity to turn leftovers from Christmas dinner into something delicious that the whole family can enjoy. 

We want to help you transform your leftovers, we have put together an amazing line-up of recipes so get creative with our gorgeous Christmas leftover recipes and use up your leftovers in style and say no to food waste and give your Christmas dinner a second lease of life with ideas for St Stephen’s day and beyond.


Spicy Turkey Stir-Fry

Prep time 15 minutes (+ 30 minutes soaking) cooking time 12-15 minutes



  • 3 dried Chinese mushrooms
  • 300 g skinless Turkey breast meat
  • 2 tablespoons peanut or vegetable oil
  • 2 garlic cloves, crushed
  • 5 cm (2 inch) piece ginger, cut into matchsticks
  • 1 fresh small red chilli, or to taste seeded and finely chopped
  • 1 brown onion, cut into thin wedges
  • 150 g green beans,
  • 1/2 red capsicum (pepper), seeded and cut into thin strips
  • 2 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon light brown sugar
  • 2 tablespoons chopped coriander leaves (optional)
  • Cooked rice stick noodles or jasmine rice, to serve



  1. Cut the Turkey into short, thin strips. 
  2. Heat 1 tablespoon of the oil in a wok over medium-high heat.
  3. Add the garlic, ginger and chilli and stir-fry for 30 seconds, until aromatic
  4. Increase the heat to high, add the Turkey strips and stir-fry for 3 minutes or until lightly browned and just cooked through.
  5. Transfer to a plate and set aside.
  6. Heat the remaining oil in the wok over high heat. Add the onion, beans, capsicum and mushrooms, and stir-fry for 3-4 minutes or until the vegetables are tender crisp.
  7. Combine the oyster sauce, fish sauce and sugar. Add to the wok with the
  8. Turkey and stir-fry for another 2 minutes or until heated through.
  9. Serve sprinkled with coriander, if desired, and accompanied by rice stick
  10. noodles or rice.
  11. Soak the mushrooms in a bowl of warm water for 30 minutes. Remove the mushrooms from the liquid and squeeze to remove any excess liquid. Reserve the liquid. Trim and discard the stems, then thinly slice the mushrooms.


Portuguese style rice with Turkey

Prep time 20 minutes (+overnight marinating and 15 minutes standing) Cooking time 25 minutes



  • x1 tablespoon olive oil
  • x1 large brown onion, finely chopped
  • x1 large carrot. finely chopped
  • x1 celery stalk. finely chopped
  • x2 garlic cloves, crushed
  • Large pinch of saffron threads
  • 220 g medium-grain white rice
  • 400 g tin chopped tomatoes
  • 375 ml good-quality ready-made or home-made Chicken/Turkey stock 
  • x2 tablespoons fat-leaf parsley
  • Lemon wedges. 



  1. Heat a large non-stick frying pan over medium-high heat and cook the Turkey for 2-3 minutes or until golden brown, turning often to ensure even colouring, Remove from the pan and set aside.
  2. In the same pan, heat the olive oil over medium heat. 
  3. Add the onion, carrot and celery and cook. Stirring occasionally. for 5 minutes or until softened.
  4. Add the garlic and cook. stirring constantly. for 1 minute. 
  5. Add the saffron and rice and stir to coat.
  6. Add the tomatoes and stock and stir to scrape any caramelised bits from the base of the pan.
  7. Bring to the boil, then reduce the heat to low, cover and simmer for 15 minutes. 
  8. Remove from the heat and stand. cowered, for a further 15 minutes
  9. Sprinkle with parsley and serve with lemon wedges.


Spiced Turkey
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground fennel
  • 1 tablespoon olive oll
  • 500g skinless Turkey cut lengthways
  • Return the Turkey to the pan, distributing it evenly throughout the
  • the mixture and serve.


It is important to think ahead and marinate the Turkey meat overnight 

  1. To make the spiced Turkey. put the paprika. fennel, oil and Turkey in a glass or ceramic bowl.
  2. Season with Irish sea salt and freshly ground black pepper.
  3. Toss to coat Turkey. Cover refrigerate overnight to marinate.



Turkey Paella

Prep time 20 minutes (+ 5 minutes standing) Cooking Time 45 minutes



  • 650g ripe tomatoes
  • 4 Add Add the the onions and capsicum to the
  • 1 litre good- quality ready-made or home-made chicken/Turkey
  • 1.7kg Turkey meat, cut into 10 chunky pieces 
  • 2 tablespoons olive oil
  • 270g chorizo, sliced
  • 2 brown onions, diced
  • 1 red capsicum (pepper),seeded and diced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon sweet or smoked paprika
  • 440g arborio rice
  • 125ml dry white wine
  • 1/4 cup chopped flat-leaf parsley
  • Lemon wedges



  1. Cut a shallow cross on the base of each tomato. Place in a heatproof bowl, cover with boiling water and set aside for 1 minute. 
  2. Drain, then peel and discard the skin. Dice the flesh, reserving any juices. Set aside.
  3. Season the Turkey pieces with Irish sea salt. Heat the oil in a 38 cm (15 inch) paella pan over medium-high
  4. Heat and cook the Turkey pieces and chorizo for 5-6 minutes or until they are golden brown, turning often to ensure even colour. 
  5. Remove from the pan and set aside.
  6. Add the onions and capsicum to the pan, reduce the heat to medium-low and stir, scraping any caramelised bits from the base of the pan, for 4 minutes or until the onion is golden. 
  7. Add the garlic and paprika and cook, stirring constantly, for 1 minute. 
  8. Add the rice and stir to coat with the onion mixture.
  9. Add the wine, tomatoes and reserved juices, and stock and stir to combine.
  10. Return the chicken and chorizo to the pan, distributing them evenly and pressing into the rice mixture.
  11. Bring to the boil and simmer, uncovered, for 10 minutes without stirring. 
  12. Reduce the heat and simmer for 15-20 minutes more,without stirring, or until the Turkey is well cooked, the rice is tender and the liquid has been absorbed. 
  13. Keep a close eye on it so it doesn’t burn
  14. Remove from the heat, cover with a tea towel and set aside for 5 minutes.
  15. Serve sprinkled with parsley and accompanied by lemon wedges.


Pea and ham soup

Prep Time 20 minutes – Cooking time 1 hour 40 minutes



  • 21b ham
  • 660g dried split green peas
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1/2 cup finely chopped mint
  • 3 teaspoons finely grated orange zest


  1. Place the ham, split peas, onion garlic and bay leaf in a large saucepan.
  2. Add 2.5 litres/10 cups) of water to the pan and bring to the boil over medium-high heat. 
  3. Reduce the heat to low and simmer, covered, for 1.5 hours or until the split peas are soft.
  4. Use tongs to transfer the ham to a chopping board. Remove the bay leaf.
  5. Use a hand-held blender to purée the pea mixture until smooth.
  6. When the ham is cool enough to handle, use a sharp knife to then coarsely chop the meat. 
  7. Return the meat to the pan and season the soup with freshly ground black pepper.
  8. Combine the mint and orange zest in a small bowl. 
  9. Serve the soup sprinkled with the mint and orange zest.


Ham & Cheese Pinwheels

Prep Time 10 minutes – Cooking time 30 minutes


  • 1 sheet puff pastry
  • 75g / ⅓ cup tomato or pizza sauce
  • 300g Ham finely chopped
  • 200g / 1 ½ cups grated cheddar cheese
  • 1 egg, beaten
  • ½ tsp dried mixed herbs
  • 2 tbsp. Dijon mustard
  • 4 tbsp. butter, melted
  • 1/4 tsp. garlic powder
  • 2 tbsp. chopped parsley


  1. Preheat the oven to 180°C. Grease a baking pan with oil or butter.
  2. On a lightly floured surface, unroll dough and separate the sheet into rectangles. 
  3. Pinch the perforations to seal. Spread mustard onto each rectangle. Top with sliced ham and cheese. 
  4. Starting with one short side, roll up each rectangle. Pinch edges to seal. 
  5. Cut each roll into 5-6 slices. 
  6. Place cut side up in a baking pan.
  7. In a small bowl, whisk together melted butter, garlic powder and parsley. Brush over pinwheels, then sprinkle poppy seeds on top.
  8. Bake for 12-15 minutes, until the rolls are golden.


Ham & Scalloped Potatoes 

Prep Time 20 minutes – Cooking time 2 Hours


  • 6 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 cups 2% milk
  • 6 cups thinly sliced peeled potatoes
  • 1-1/2 cups chopped fully cooked ham
  • 1 small onion, grated



  1. Preheat oven to 180°. In a large saucepan, melt 4 tablespoons butter over medium heat.
  2. Stir in flour, parsley flakes, salt, thyme and pepper until smooth.
  3. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
  4. In a large bowl, combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half the sauce; repeat layers.
  5. Cover and bake until potatoes are almost tender, 65-75 minutes.
  6. Dot with remaining 2 tablespoons butter. Bake, uncovered, until potatoes are tender, 15-20 minutes.

Ham & Cheese Quiche

Prep Time 10 minutes – Cooking time 40 minutes



  • 1 tablespoon butter
  • 1/2 medium yellow onion, chopped
  • 4 eggs, lightly beaten
  • 1 cup half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups diced ham
  • 1 cup shredded swiss cheese
  • 1 cup shredded cheddar cheese
  • 1 deep dish frozen pie crust


  1. Preheat the oven to 180°C.
  2. Melt butter in a small nonstick pan and cook onion until soft. Let cool slightly.
  3. In a large bowl, whisk together eggs, half-and-half, salt and pepper.
  4. Stir in ham and both cheeses. 
  5. Stir in cooked onion.
  6. Pour filling into pie crust, set on a baking sheet and place in oven for 40 to 45 minutes, or until set.
  7. Serve warm or chilled.

St Stephens Day Pizza

Prep Time 8 minutes – Cooking time 12 minutes


  • 1 pizza base, large
  • 200g passata
  • 12 balls cooked stuffing
  • 70g cooked turkey, shredded
  • 125g mozzarella
  • 1 drizzle olive oil


  1. Preheat oven to 220°C/200°C fan/gas 7. While the oven is heating, lay out your pizza base.
  2. Using the back of a spoon, spread a layer of passata over the base and scatter pieces of leftover stuffing and shredded turkey on top.
  3. Slice or tear up a ball of mozzarella and add this too, then drizzle with olive oil and season.
  4. Bake for 10-12 mins until the crust is crisp and the mozzarella has melted.


From all the team here at we hope you have a wonderful Christmas and we look forward to serving you in the new year.