Leftover Stuffing Three Ways

Bean & Stuffing Enchiladas

Serves 6

Stuck with leftover stuffing? You don’t just need to pair it with the usual leftovers. Here, our very own Jordan has turned the Christmas classic into a fiesta of flavours to make a super simple supper. Team with beans, veggies and mix of spices, with a generous helping of cheese for good measure, bake in the oven and Bob’s your uncle.

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

1 red pepper, de-seeded and chopped

1 courgette, cut into rounds and halved

2 cloves of garlic, peeled and finely chopped

1 tsp cumin

1 tsp smoked paprika

½ tsp ground coriander

400g can mixed or red kidney beans, drained

300g passata (sieved tomatoes)

150g leftover stuffing, chopped into small chunks

6 tortilla wraps

50g Cheddar cheese, grated

50ml soured cream

A handful of fresh flat-leaf parsley, roughly chopped

Salt and freshly ground black pepper

Method:

1. Pre-heat the oven to 200°C / 180°C fan.
2. In a large frying pan, gently heat the olive oil. Add the onions, pepper, courgette and cook on a medium heat for 8 minutes until softened.
3. Add the garlic, cumin, smoked paprika, and ground coriander and cook for a further 2 minutes on a lower heat.
4. Add the passata and beans and stir thoroughly.
5. Season to taste and then gently simmer for a further 8 – 10 minutes before stirring through the leftover stuffing.
6. Divide the mixture between the tortillas, folding in the sides and rolling them up before placing into a medium sized toasting tin.
7. Scatter over the Cheddar cheese and roast in the oven for 25 – 30 minutes until golden brown.
8. Top the enchiladas with a drizzle of soured cream and fresh parsley before serving.

Potato & Stuffing Hash

Serves 4

You just can’t beat a good potato hash. Quick, easy and a great way of using up any leftovers or veg at the back of the fridge. The addition of raisins or cranberries adds a touch of sweetness that sets this recipe apart from the norm. 

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

1 clove of garlic, peeled and chopped

300g leftover roast potatoes, roughly chopped into small, thumb-sized pieces

150g of leftover stuffing, roughly chopped

30g dried cranberries

A handful of fresh flat-leaf parsley, roughly chopped

Salt and freshly ground black pepper

4 free-range eggs

Method:

1. Pre-heat the oven to 200°C / 180°C fan.
2. In a large frying pan, gently heat the olive oil. Add the onion and garlic and cook over a medium heat for 4 minutes, until the onions have softened.
3. Combine with the roasted potatoes and stuffing and continue to cook for further 8-10 minutes. Stir in the dried cranberries, fresh parsley and season to taste.
4. Transfer the hash into medium-sized roasting tin and bake for around 8-10 minutes to lightly crisp the top.
5. Meanwhile, add more olive oil to your frying pan and fry your eggs over a low-medium heat.
6. Divide the potato and stuffing hash into four portions and top with a fried egg.

Stuffing, Turkey & Butterbean Pie

Serves 4-6

A series of recipes from Higgidy just wouldn’t be complete without the winter classic that is the humble pie. Here, we’ve taken the entire Christmas dinner, popped it in a pie dish and topped with smashed butterbeans (no-one’s got room for pastry when you’ve got a turkey dinner in a pie!). It’s the ultimate crowd-pleaser. 

For the filling:

2 tbsp olive oil

2 onions, diced

1 leek, sliced

1 clove of garlic, chopped

100g Brussels sprouts, shredded

1 tbsp plain flour

Small glass white wine

150g leftover turkey or chicken, roughly chopped

100g stuffing, roughly chopped

2 tbsp crème fraiche

2 tbsp chopped parsley

For the mash:

1 tbsp olive oil

25g butter

2 garlic cloves, crushed

75g kale, shredded,

2 x 400g tins of butter beans, drained

Finely grated zest and juice of 1 lemon

Salt and freshly ground black pepper

Method:

1. Pre-heat the oven to 200°C / 180°C fan.
2. In a large frying pan, heat the olive oil over a medium heat before adding the onions, leek and garlic. Cook for 5 minutes until softened.
3. Add the Brussels sprouts and flour and then gradually add the white wine, mixing until you have a thickened sauce. 
4. Add the chicken or turkey and stuffing along with the crème fraiche and fresh parsley, stirring thoroughly. Season to taste and tip into a medium-sized casserole dish.
5. To make the mash, heat the oil and butter in a non-stick frying pan over a medium heat until sizzling. Add the garlic, kale and 50ml of water. Turn the heat to low, cover and cook for 8 minutes or until the kale has wilted and is tender.
6. Meanwhile, rinse the butterbeans well under the tap. Using a fork or potato masher, squish the beans to make a knobbly mash. Stir the beans into the kale and garlic mixture, adding the lemon juice and seasoning to taste.
7. Spoon the butter bean mash over the turkey and stuffing mixture and bake in the oven for 25-30 minutes. Sprinkle over the remaining lemon zest and serve piping hot.