3 Winner recipes for Leftovers

We sent out a call for your personal best Christmas Leftover recipes on 3rd December in our 2020 Advent calendar on InstagramAt The Ginger Pig we are as much about the leftovers as the main meal. This year when our Christmas feasts are likely to include just 6 people, or possibly less, a good repertoire of leftover recipes couldn't be more welcome. Here are the recipes from our winner and two runners up.


Please note: These recipes are untested by The Ginger Pig, but we hope to have the opportunity after we've sat down to our own Christmas feasts.


And the winner is…
Peter Bastiman with

Turkey, Stuffing & Bread Sauce Croquettes

Crispy on the outside, soft and moist in the middle. Even better dipped in cranberry and red wine sauce.
Take equal quantities of your leftover turkey and stuffing.
Finely chop the turkey and crumble your leftover stuffing. Keep your bread sauce cold. The bread sauce is better if it's thick.
1.  Mix the ingredients in a bowl, using just enough bread sauce to moisten it, don't make it too wet.
 2. In three separate bowls have panko breadcrumbs, a whisked egg and seasoned flour.
3.  Wet your hands and roll into golf ball sized croquettes. Then dredge them in the flour, dip them in the egg then roll them in the breadcrumbs.
4.  Deep fry them if you have a fryer, if not fill a deep pan with oil to a third of the way up. Heat the oil then cook in no more than 2 or 3 at a time, for 3 minutes, or until golden.
5.  Take out and pop on to kitchen roll to drain any fat off, then season.
6.  Put a small bowl of cranberry sauce in the middle of a serving plate, then set the fried croquettes around the plate. And dip.
 Enjoy. We do.

Our first runner up is…
Georgina Hodges with

Turkey leftovers Gougères

50 g butter
300 g turkey
1 onion, chopped
175 g chestnut mushrooms, sliced
Large pinch of dried oregano or tarragon
2 tbsp plain flour
1 tbsp Dijon mustard
4 tbsp dry sherry (optional)
290 ml chicken stock
Salt and freshly ground black pepper
4 tbsp crème fraîche
Handful of fresh parsley, chopped
2 tbsp dried breadcrumbs
110 g plain flour
Pinch of salt, pepper and cayenne
85 g butte
220 ml water
3 eggs, lightly beaten
50 g Gruyère or strong Cheddar cheese, cut into 1-2 cm cubes
1. Preheat the oven to 200°C/gas mark 6. Melt the butter in a deep sauté pan. Add the onion, cook until soft, then add the mushrooms and herbs and cook until beginning to brown around the edges.
2. Add the turkey, cook until starting to brown, then add the flour, mustard, sherry and stock. Bring to the boil and simmer for a few minutes until the mixture has thickened. Stir in the crème frâiche, check the seasoning, pour into a bowl and leave to cool. Overnight is best. Stir in the parsley.
3. For the pastry, mix the flour, salt, pepper and cayenne together in a bowl. Heat the water and butter in a large saucepan. When the butter has melted bring it to a rolling boil, add the flour, take off the heat and beat with a wooden spoon until the mixture leaves the sides of the pan having formed a stiff smooth dough. Transfer to either a mixing bowl or a food processor.
4. Gradually beat the eggs into the pastry mixture until the choux has a dropping consistency. You may not need it all. This is most easily done in a processor. Stir in the diced cheese. Spoon the mixture around the edge of a shallow ovenproof dish. Pile the turkey mixture into the centre, making sure you leave the pastry uncovered, sprinkle the filling with the crumbs and bake until the choux is well risen and golden –- about 50 to 60 minutes.
5. Make the turkey and mushroom filling up to two days in advance, cool, cover and refrigerate. Pheasant and celery or smoked haddock and leeks are alternative filling ideas. Ham or bacon could also be added to any of them and for vegetarians a mushroom filling with celery or peppers would be good.



Our second runners up
Fred & Laurie with

Christmas Leftovers, Turkey & Butternut Squash Agnolotti

Fred & Laurie created a beautiful document for their recipe, please click on the image below to link to the recipe.