Food & Drinks Journal Lifestyle

Five Yummy Recipes to Use Up Christmas Leftovers

December 17, 2015

We all buy far too much for Christmas dinner – it’s an epidemic and it’s a lot of waste…

Aside from those traditional leftover sandwiches, it’s hard to come up with ideas to use up all the yummy Christmas leftovers.

But fear not by trying out these 5 yummy recipes post-Christmas day.

Prepare to drool.

Turkey, Cranberry & Stuffing Leftover Pie

Turkey, Cranberry & Stuffing Leftover Pie (hi res) edited

Using up turkey, stuffing and cranberry sauce an topped with puff pastry, it’s an ideal festive pie and looks super pretty serves in individual pie dishes.


  • 1 tbsp olive oil
  • 25g butter
  • 2 large onions, thinly sliced
  • 550g cooked turkey, cut into chunks
  • 1 tbsp fresh thyme leaves, plus extra to garnish
  • 190g Ocean Spray Wholeberry Cranberry Sauce
  • 500g carton crème fraiche
  • 1 tbsp Dijon mustard
  • 1 tbsp cornflour mixed with 1 tbsp water
  • 375g packet ready rolled puff pastry
  • 1 egg, beaten
  • 6 balls cooked stuffing or 250g leftover stuffing, cut into chunks
  • 450g leftover cooked vegetables (roasted parsnips, brussel sprouts and carrots)
  • 2 tbsp finely grated Parmesan cheese (optional)
  • Salt flakes and thyme leaves to scatter


  • Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Heat the oil and butter in a large saucepan and fry the onions for 8-10 minutes until golden and softened. Stir in the cooked turkey, thyme, Ocean Spray® Wholeberry Cranberry Sauce, crème fraiche, Dijon mustard and cornflour mixture and simmer for 5 minutes until thickened. Season to taste.
  • Unroll the pastry on a lightly floured surface and turn a 1.4litre oval pie dish over onto the pastry.
  • Cut around the rim and then cut another oval about 2cm all the way around away from the rim. Turn the pie dish over and wet the rim of the dish. Lift the 2cm thick oval strip and arrange over the rim of the dish (cutting to fit if necessary). Brush the strip with beaten egg.
  • Spoon the pie filling into the dish alternatively with the stuffing balls and vegetables.
  • Lift the oval of puff pastry over the pie dish and press the edges together to seal. Brush with beaten egg. Cut and twist any leftover pastry if liked into strips and arrange over the top of the pie in a lattice pattern. Brush with beaten egg, scatter with Parmesan, salt flakes and thyme leaves. Bake for 35-40 minutes until crisp and golden brown.

Preparation time: 20-25 minutes

Cooking time: 45-55 minutes

Serves 6

Recipe courtesy of Ocean Spray

Cranberry & Red Onion Calzone

Cranberry and Red Onion Calzone (hi res) JPEG

A speedy yet delish Christmassy calzone is a must-try. Filled with melted mozzarella, turkey and cranberry sauce, you’ll crave this all year.


  • 1 x 224g packet pizza dough mix
  • 2 tbsp olive oil
  • 2 red onions, thinly sliced
  • 1 garlic clove, crushed
  • 2 fresh sage leaves, shredded or 1 tsp dried sage
  • 125g/4oz cooked turkey, sliced
  • 75g/3oz Taleggio, Dolcelatte or mozzarella cheese, crumbled or sliced
  • 2 tbsp Ocean Spray Wholeberry Cranberry Sauce


  • Make up the pizza dough mix according to the packet instructions.
  • Meanwhile, heat the oil in a large frying pan and fry the onions, garlic and sage leaves for 8-10 minutes over a low heat until softened and just beginning to colour.
  • Divide the dough into 4 equal size pieces. Roll out each on a lightly floured surface to a 6inch/15cm circle.
  • Spoon a quarter of the onion mixture over each half of the circles. Arrange the turkey over the top and then the cheese and a spoonful of Wholeberry Cranberry Sauce.
  • Brush the edges of the dough with water and fold each pizza circle in half and press the edges together to create a tight seal.
  • Transfer the calzone’s to a non stick baking sheet and bake for 15 -18 minutes until golden brown.

Preparation time: 15-20 minutes

Cooking time: 30-35 minutes

Makes 4

Recipe courtesy of Ocean Spray

Roast Chicken or Turkey & Vegetable Pulao

Tilda Roast Chicken or Turkey and Vegetable Pulao Christmas edited

The ultimate comfort food at the best of times, the warmth of the spices and the nourishing goodness of the veg guarantee this Pulao dish will really hit the spot.


  • 2 green peppers
  • 250 gm carrot
  • 100 gm green beans
  • 300 gm shredded skinless roast chicken or turkey
  • 1.5 tsp ground turmeric 3 cups Tilda Basmati and Wild Rice (about 600 gm) or 7 packs of Tilda Pilau Steamed Basmati Rice
  • 3 bay leaves
  • 3 inches of cinnamon stick
  • 3 tsp cumin seeds
  • Half tsp whole black pepper
  • Half tsp chilli powder
  • 3 tsp salt
  • 4.5 tbsp ghee
  • 6 garlic cloves, crushed or grated
  • 1.5 tbsp grated ginger


  • If using dry rice, wash thoroughly in a sieve until the water runs clear.
  • Place in a bowl, cover with water and leave to soak
  • Chop the peppers, beans and carrots into evenly-sized chunks. For additional vegetables, you can also add in peas and cauliflower
  • Bring a large pot of water to the boil to cook the rice. In another large pan, bring the ghee (or coconut oil) to a medium heat
  • When the ghee is hot, toss in the whole spices. As they begin to sizzle, stir in the ginger, garlic and diced vegetables. Sauté all the ingredients for a couple of minutes
  • If using dry rice, drain it and stir into the vegetables for another minute until you see the white grains turn opaque. Now mix in the turmeric, salt and four and a half cup of hot water from the pot
  • Bring the rice and water back to the boil and when it starts bubbling, lower the heat to high simmer, cover and cook for 10 minutes
  • When the time is up, take the pot off the heat and leave it resting for another 10 minutes with the cover on
  • Serve while hot with raita or just a dollop of Greek-style yoghurt
  • If using Tilda Pilau Steamed Basmati Rice, cook the vegetables and spices together (without the turmeric or salt) first for a couple of minutes and stir in the rice to cook for four minutes.

Preparation time: 30 minutes (plus 30 minutes for dry rice soaking)

Cooking time: 30 minutes for dry rice (or approx. 15 minutes with steamed rice)

Serves 4-6

Top with raita or Greek-style yoghurt

For more recipe inspiration from Mallika Basu and Tilda Basmati, visit

Smashed Avocado & Turkey Quesadillas

quesadilla lower angle edited

For a simple yet tasty light lunch or snack, it’s hard to beat these dreamy quesadillas, filled with mashed avocado and shredded turkey.


  • 2 soft flour tortillas
  • 8 triangles of The Laughing Cow Extra Light
  • 1 ripe avocado, pitted and peeled
  • 6 cherry tomatoes, finely chopped
  • 60g cooked turkey or chicken, torn into shreds
  • A little finely sliced red onion
  • A few finely chopped chives
  • Freshly ground black pepper


  • Lay the tortillas on a work surface and spread 2 triangles of The Laughing Cow Extra Light over half the surface of each one.
  • Mash the avocado with a fork and spread it over the cream cheese. Scatter the tomatoes, turkey or chicken, red onion and chives on top.
  • Add dollops of the remaining The Laughing Cow Extra Light, season with black pepper, then fold in half.
  • Heat a char grill pan or large frying pan.
  • Cook the quesadillas for 1-2 minutes on each side. Cut in half and serve.

TIP: For a vegetarian version, simply replace the turkey or chicken with peppers

Serves 2

Recipe courtesy of Laughing Cow

Carrot & Sultana Drop Sconescarrot & sultana pancake edited

Fancy an indulgent brunch over the Christmas break (do we really need to ask?). Then read on for this totally moreish recipe for pancakes.


  • 150g wholemeal self-raising flour
  • Pinch of salt
  •  2 medium eggs ½ tsp vanilla extract
  • 1 tbsp caster sugar
  • 4 tbsp Greek yogurt (we used 0% fat)
  • 150ml milk • 150g grated carrot (weighed when grated)
  • 100g sultanas
  • Few drops of vegetable oil
  • 8 triangles of The Laughing Cow Extra Light
  • Clear honey, for drizzling


  • Add the flour, salt, eggs, vanilla extract, sugar, yogurt and milk into a large mixing bowl and use a whisk to beat the mixture together for a few seconds until smooth. Stir in the grated carrot and sultanas.
  • Heat a few drops of vegetable oil in a large frying pan and add large spoonfuls of the batter, cooking over a medium-low heat for 1-2 minutes until bubbles appear on the surface.
  • Flip over to cook the other sides for a further 1-2 minutes. Cook in batches until all the batter is used up.
  • Serve the drop scones, spread with The Laughing Cow Extra Light and drizzled with a little clear honey.

TIP: These drop scones are a perfect treat to cook for hungry kids – they can even give you a hand making them!

Serves 4 (makes 16 drop scones)

Recipe courtesy of Laughing Cow

Tried any of these? Let us know what you think @official_yumi

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