Amazing Leftover Christmas Recipes You Don’t Want To Miss!

Christmas is over and we are still on a high from all the celebrations. And there’s nothing quite like a good Christmas dinner, from mulled wine to a good old traditional roast, turkey included.

Now we have more than enough food to feed a country, because like us you got slightly too excited about the two for one Christmas deals. You also pulled out all the stops to impress your guests and did your best take of your favourite Jamie Oliver recipes. Now it’s turkey sandwiches, turkey soup and just about every other turkey infused meal you can conjure up till all the food eventually gets eaten.

Read more:

Christmas Baking Recipes: 5 Of The Best Bakes

But that’s where we come in! Like you we can only stomach so many turkey sandwiches- as tasty as they are. So we have put together the best, in fact the most epic post Crimbo recipes you’ve ever seen. And yes we’ve even got one for the leftover Christmas pudding too. So don’t do away with the left over’s just yet, check out these tasty treats instead!


1. Turkey and Butternut Squash Curry



450g (1lb) butternut squash, peeled, deseeded and cut into 2cm (¾in) cubes

2tbsp sunflower oil

1 onion, halved and thinly sliced

3 garlic cloves, crushed

2 large red chillies: 1 deseeded and finely chopped; 1 deseeded and finely sliced, to garnish

1½tbsp Thai red curry paste

400ml (14fl oz) coconut milk

130ml (4½fl oz) chicken or vegetable stock

1tbsp Thai fish sauce

1tbsp light soy sauce

1tsp sugar

4 kaffir lime leaves

100g (4oz) fine green beans, trimmed

350g (12oz) cooked turkey, cut into long strips

juice 1 lime, plus lime wedges, to serve

2tbsp coriander chopped


Heat the oven to 200C, 180C fan, 400F, gas 6. Place the butternut squash in a roasting tin, add half the oil, coat well and roast for 15 minutes.

Meanwhile, heat the remaining oil in a large casserole and sweat the onion for 5 minutes until soft. Add the garlic and chopped chilli; sweat for another minute. Now add the curry paste, increase the heat and fry for 1 further minute. Pour in the coconut milk, stirring well, then add the stock, fish sauce, soy sauce, sugar and lime leaves. Simmer for 10 minutes.

Add the green beans, turkey and roasted squash, cover and simmer for 10 minutes until the turkey is piping hot and the beans are tender. Add the lime juice and three-quarters of the coriander and stir well. Check the seasoning; you may need to add a little more fish sauce or lime juice to taste.

To serve, scatter over the sliced chilli and the remaining coriander. Serve with jasmine rice and lime wedges on the side.


2. Ham and Potato Cakes



550g (1lb 4oz) Desirée potatoes, peeled and cut into large chunks

300g (10oz) cooked smoked or unsmoked ham, finely chopped

1 egg, beaten

4 spring onions, trimmed and finely sliced

1tsp English mustard powder

2tbsp curly parsley, finely chopped

A little flour, for dusting

2tbsp sunflower oil

salad and mayonnaise, to serve


Steam the potatoes for 15 to 20 minutes until tender, cover with a clean tea towel to remove any excess moisture, then mash. Place in a bowl and add the ham, egg, spring onions, mustard powder and parsley. Season and mix well. Divide the mix into 8 equal portions and shape into small cakes. Chill in the fridge for 2 hours or overnight if possible.

Dust the cakes lightly with flour, tapping off any excess. Heat the oil in a large frying pan and when hot, carefully add the cakes. Fry for 3 to 4 minutes on each side, until crisp and golden brown. To serve, drain on kitchen paper and serve with the salad and mayonnaise on the side.


3. Baileys No-bake Cheesecake




For the base:

100g butter

250g digestives, crushed


For the topping:

600g full-fat cream cheese

2tbsp Baileys

100g icing sugar

300ml carton double cream, whipped

100g dark chocolate, grated


To decorate (optional):

200ml whipped cream chocolate, for grating

20cm round springclip tin, buttered and lined with baking parchment



To make the base: Melt the butter in a pan and add the crushed biscuits. Mix well until they’ve absorbed all the butter. Remove from the heat and press into the bottom of the tin. Place in the fridge for 1 hour.

To make the topping: Lightly whip the cream cheese and beat in the Baileys and icing sugar. Fold in the whipped cream and chocolate. Spoon onto the biscuit base.

Put in the fridge for another couple of hours or overnight. Once set, decorate with whipped cream and a little extra chocolate, if you like.


4. Winter Garden Gratin




2 leeks (about 400g), cut into thick slices, washed well

200g Brussels sprouts, trimmed and halved if large

30g butter

30g plain flour

300ml milk

Salt and ground black pepper

Freshly grated nutmeg

1 good tsp ready-made English mustard

125g mixed Gruyère and Cheddar cheeses, grated

About 30g fresh breadcrumbs (from 1 slice of bread)



Add the leeks and sprouts to a large pan of boiling water, bring back to the boil and cook for 2 mins. Drain and refresh under cold water. Leave to drain.

Set the oven to 200°C/400°F/Gas Mark 6. Melt the butter in a pan over a low heat, sprinkle in the flour and stir to make a paste. Cook for a couple of mins. Gradually pour in the milk, stirring, to make a smooth sauce. Season well with salt, pepper and nutmeg. Add the mustard and just over half of the cheese.

Put the leeks and sprouts into a flameproof dish. Pour over the sauce, mix in lightly, then sprinkle with the rest of the cheese and then the crumbs. Put the dish on a baking tray and bake for 20 mins or until browned on top. Speed this up, if you like, by putting it under the grill — but watch it doesn’t burn.


5. Winter Slaw



4 large carrots, washed, peeled and coarsely grated

½ red onion, very finely sliced

½ red cabbage, finely sliced or shredded

2 apples, peeled, cored and finely sliced and tossed in juice of ½ lemon

150g (5oz) sultanas

50g (2oz) toasted pinenuts


For the dressing

3tbsp Greek yogurt

3tbsp crème fraîche

juice of 2 lemons

1½tbsp Dijon mustard



Put the carrot in a colander and squeeze out any excess moisture. Put the carrot, red onion, cabbage, apple, sultanas and half of the pinenuts into a large mixing bowl and toss together.

To make the dressing, combine all the ingredients in a bowl and pour over the slaw. Season and toss, ensuring all the dressing is distributed. Pour in a bowl and sprinkle with remaining pinenuts.