What to do with Christmas dinner leftovers
Published:Thursday | December 29, 2011 | 12:00 AM
Chef Kirsten Shabaz Christmas leftover recipes
Turkey Corn Chowder
8 servings
Ingredients
2-3tbs oil
1 medium onion, chopped
3-4 cloves garlic, minced
2 ribs celery, chopped
1 large jalapeño (or half scotch bonnet) pepper, minced OR 1 (4 oz) can of diced green chillies
11/2 bags frozen corn (about 3 cups)
4-5 cups cooked turkey meat, pulled apart
1 (16 oz) jar salsa Verde
10 cups chicken broth
Salt & pepper to taste
3/4 cup Half & Half
Fresh avocado
Fresh tomato
Fresh cilantro
Shredded cheddar cheese
Tortilla chips
Directions
1. In a large stockpot, heat oil and sauté the onion, garlic, celery and jalapeño pepper until tender, about 3-5 minutes.
2. Add the corn, turkey, salsa Verde, chicken broth. Season with salt and pepper to taste.
3. Bring to a boil, reduce heat and simmer on medium-low heat for 30-45 minutes or in a crock pot for 4 hours on low.
4. Right before serving, add the Half & Half, heat through for 5 minutes.
To serve: Cut up your avocado, tomato and cilantro. Place equal amounts of each in the bottom of your serving bowls, top with shredded cheddar cheese and fill each bowl up with the turkey corn chowder ladled over the fresh ingredients. Serve with tortilla chips!
NOTE: Place the onion, garlic, celery, jalapeño pepper, corn, turkey and salsa Verde in a large Ziploc freezer bag for later use. Add remaining ingredients when preparing the chowder.
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Curried Beef Pastry/Hand Pie
4 servings
Ingredients
2 cups cooked roast beef, diced or shredded
2 cups grated potato or frozen hash brown potatoes
3/4 cup sweet peas, lightly smashed
2 cloves minced garlic
1 medium onion, diced
2tsp fresh ginger, grated with Micro plane or finely minced
1tbs curry powder
1tsp paprika
2tbs tomato paste
1tsp salt
1 (13.8 ounce) thick or (11 ounce) thin crust refrigerated pizza dough
Directions
1. Heat oven to 400 degrees Fahrenheit.
2. In a large bowl, mix together the shredded roast beef, grated potato, smashed peas, garlic, onion, fresh ginger, curry powder, paprika, tomato paste and salt.
3. On a lightly floured surface, unroll the pizza dough and press along edges to create an even thickness.
4. Using a pizza cutter, cut the dough once vertically and once horizontally for four similar size squares.
5. Place one cup of the meat mixture on one half of each section of dough and pull other half of dough over the mixture to cover it. Pinch the dough together to seal in the ingredients on all three sides.
6. Bake for 20-25 minutes or until golden brown.A traditional pie pastry can be used as well for a flakier crust.
NOTE: You can pre-mix the beef mixture in a large Ziploc freezer bag and freeze for later use.
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Ham, Turkey & Swiss Strudel
6 servings
Ingredients
2 cups cooked ham, diced
11/2 cups cooked turkey, diced
8oz shredded Swiss cheese
1/2 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1tsp salt
1/2tsp pepper
2tbs dried or fresh minced parsley
1 (16oz) package phyllo dough, thawed
Butter-flavoured cooking spray
Directions
Preheat oven 400 degrees Fahrenheit.
1. In a large bowl, mix together the ham, turkey, Swiss cheese, onion, cream of chicken soup, sour cream, salt, pepper and parsley until well blended. Add more salt to taste if needed.
2. Place a sheet of phyllo pastry dough on a flat surface, spray with butter-flavoured cooking spray.
3. Place another sheet of phyllo on top and spray with the butter-flavoured cooking spray. Repeat until six sheets of phyllo dough have been layered, but do not spray the top sheet.
4. Using a pizza cutter, cut the sheets in half lengthwise. Separate sheets on the cut line.
5. Using a large spoon, place a heaping mound of the ham, turkey and Swiss filling at one end, an inch from the corner, and fold over opposite corner to make a triangle. Continue folding, wrapping like a flag, folding end to end. Repeat this process until all the filling is used up.
6. Place the strudels on to cookie sheets lined with parchment paper, spray the tops with the butter-flavoured cooking spray and bake for 12-15 minutes for fresh turnovers, 15-18 minutes if frozen or until golden brown.
NOTE: Fresh, uncooked strudels can be frozen flat and baked from frozen for 3-5 minutes longer.
You can substitute puff pastry for the phyllo dough; it may require four sheets of pastry.