You cook for hours and manage to conjure up an amazing feast. But the next day, what do you do with the leftover turkey, ham and other stuff? Our grandmothers knew exactly how to put them to good use, but we seem to have lost this knack…
You can mix leftover poultry with vegetables and bechamel sauce in a Chicken in a Puff Pastry Shell or you can brown it in the oven as it’s done in the Chicken and Vegetable Bake or in the Chicken and Sweet Potato Bake.
If you like pasta, you can turn all the leftover poultry into a Chicken Tetrazzini.
Or a simpler and quicker option would be to use these leftovers in an Asian soup, for example in the Oriental Chicken and Vegetable Soup.
Those who love Shepherd’s pie can use leftover meat in Cinzia’s Shepherd’s Pie.
You can mix the vegetables with bechamel sauce and brown in the oven (simply follow our Cauliflower Gratin recipe). You can rustle up a delicious quiche with eggs and cheese (by adapting our Simplified No-Crust Quiche recipe)
Or you could quite simply turn all the leftover veggies into an “All-in-one” soup (like for example our Winter Vegetable Soup).
Make a compote! Peel them by removing the centre if need be, cook for 15 minutes with a little sugar, butter and cinnamon, and voilà.
So, what tips do you have for using leftovers?