It’s the first week of January and many families are wondering what to do with holiday leftovers. Here are 12 delicious recipes developed to transform leftovers (ham, roast chicken, turkey and even mashed potatoes) into delicious dishes that don’t look recycled at all.
Let’s start with soups and salads.
1. Ham and Pasta Soup – Cooked with scrap ham and leftover pochero broth (made by simmering ham, ham bones, chorizos, beef with the marrow and chicken).
2. Creamed broccoli and potato soup – Made with leftover mashed potatoes that already contained butter and sour cream.
3. Turkey Macaroni and Pecan Salad – Got leftover turkey? Make this turkey macaroni and pecan salad with carrot, celery, crushed pineapple and plenty of grated Parmesan.
4. Rotisserie Chicken Salad – Leftover rotisserie chicken meat was cut into bite-size strips, added to a simple garden salad and garnished with cheese, walnuts and croutons.
5. Chicken Potato Salad With French Beans – Peeled potato wedges and French beans were lightly fried in olive oil then tossed with chunks of leftover rotisserie chicken, thin slices of red radish and torn romaine lettuce.
6. Ham and cheese omelet – To make ham and cheese omelet, you will need an onion, a small green bell pepper, a small red bell pepper a small carrot, butter, about a cup of chopped cold ham and some eggs.
7. Lumpiang pabo (turkey spring rolls) – From the rice-stuffed roast turkey that I cooked for my husband’s birthday dinner, I was able to salvage enough meat which, after mincing, measured about four cups. Half became these spring rolls.
8. Leftover Roast Turkey Farmer’s Pie – Mashed potato-topped leftover roast turkey farmer’s pie moistened with excess gravy is a lovely way to use scrap meat from your Thanksgiving turkey.
9. Turkey, Duck and Potato Bake – The turkey meat is from the roast turkey that we served at a post-Christmas potluck party while the duck meat is from the roast duck that we had for lunch on New Year’s Eve years ago. With lots of help from my daughter, Alex, and a mandolin slicer which she enjoyed using, the leftovers were transformed into a delicious dinner.
10. Ham Steak With Butter and Honey – It starts with butter. About two tablespoonfuls for each slice of ham. I heated the butter and browned both sides of the ham slice. Then, I poured in honey. I let the honey caramelize and coat the ham.
11. Toss Cooked Pasta in Leftover Stew – Never waste a good sauce. Add cooked pasta to leftover sauce from a tomato-based stew and you have a brand new noodle dish that’s ready in no time. All you have to do is boil the pasta, reheat the sauce and add a few extras.
12. Ratatouille Pasta With Bacon and Parmesan – Because vegetable stews are notoriously difficult to reheat without the vegetables turning soggy, the cooking instructions include a tip on how to reheat ratatouille without turning it into a homogenous mush of unidentifiable ingredients.