Everyone has their own idea of what Boxing Day should look like. But after indulging in all the comforting classics Christmas has to offer, many of us start craving something a little different. With food waste on our minds more than ever, I’ve rounded up four tempting recipes designed to make the most of your Christmas dinner leftovers. Whether you’re in the mood to keep the celebrations going with a glass of champagne and a hearty leftover turkey pie, or you’d prefer something lighter like a fresh ciabatta sandwich, there’s plenty of inspiration here to help you enjoy every last bite.
1. Leftover Turkey Pie
If you chose a traditional Turkey for Christmas, you almost certainly have some leftover. Turkey can become a little dry after a day or two, so for this recipe - we’ve turned those leftovers into a hearty, juicy Turkey pie.
Ingredients:
- 2 tbsp butter
- 1 white onion, finely diced
- 1 celery rib, finely diced
- 1 carrot, diced
- 1 leek, diced
- 3 garlic cloves, minced
- Handful of leftover ham or bacon, roughly chopped
- 1 tbsp Dijon mustard
- 1–2 tsp dried or fresh herbs (tarragon, parsley, or thyme)
- 3 tsp plain flour
- 300 ml leftover gravy or stock
- 300 ml double cream
- Handful of grated cheese (any leftover cheese works)
- 500 g shredded leftover turkey (ensure there are no bones)
For the topping:
- 2 packs ready-rolled puff pastry (or enough pastry to cover your dish, rolled to ~0.5 cm thick)
- 1 egg, beaten, for glazing
- Pinch of flaked sea salt
Method:
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Preheat the oven to 190–200°C.
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Cook the vegetables:
In a large pan, melt the butter over medium heat. Add the onion, celery, carrot, and leek. Cook for 4–6 minutes until softened, then stir in the garlic and cook for 1 more minute.
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Add flavourings:
Stir in the chopped ham or bacon and Dijon mustard. Add a pinch of salt, pepper, and your chosen herbs. Mix until well combined.
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Make the sauce:
Sprinkle in the flour and cook for 1–2 minutes to form a roux. Gradually pour in the gravy or stock and the cream, stirring continuously until the mixture is thick and glossy (slightly thicker than double cream).
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Add cheese and turkey:
Stir in the grated cheese and shredded turkey. Taste and adjust seasoning if needed.
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Assemble the pie:
Transfer the filling to a pie dish, spreading it evenly. Cover with puff pastry, trimming any excess. Press the edges to seal, then brush the top with beaten egg and sprinkle with a pinch of flaky sea salt.
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Bake:
Place the pie in the oven and bake for 30–40 minutes, or until the pastry is golden and puffed. Let it rest for 5–10 minutes before serving.
2. Boxing Day Leftover Ciabatta Sandwich
After an all-day cooking session the previous day for the whole family (and washing up for what feels like the whole village) sometimes what’s best the following day is a low-effort, easy to stomach quick lunch. This Boxing Day leftover ciabatta sandwich can also be grilled with some stringy cheese for extra crunch and depth.
Ingredients:
- 1 large ciabatta (or any bread you have)
- Leftover meats (turkey, pigs in blankets, chicken, etc.)
- Leftover sides (stuffing, roast potatoes, red cabbage, etc.)
- Wholegrain mustard
- Cranberry sauce
- Handful of rocket (arugula)
- Hot leftover gravy, for dipping
Method:
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Prepare the bread:
Slice the ciabatta in half and lightly toast it for extra crunch.
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Add the spreads:
Spread cranberry sauce on one half of the bread and wholegrain mustard on the other.
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Layer the fillings:
- Start with a layer of leftover red cabbage for a touch of acidity.
- Thinly slice leftover roast potatoes and layer them on top.
- Crumble or slice your leftover stuffing and add it next.
- Place the sliced turkey and pigs in blankets on top.
- Finish with a handful of rocket.
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Assemble and serve:
Place the top half of the bread on your sandwich and press down gently. Use a skewer to secure if it’s overflowing. Serve with a bowl of hot leftover gravy for dipping.
3. Christmas Quiche
A quiche might not be the most forgiving dish for your waistline, but after all - it is still the season of festive indulging - and it is simply delicious. This Christmas quiche recipe cherry picks the best of yesterday’s leftovers and wraps them all inside a buttered pastry.
Ingredients:
- 1 pre-made or homemade shortcrust pastry case
- Mixed Christmas leftovers: shredded turkey, chopped pigs in blankets, sliced roast potatoes, crumbled stuffing
- 3 large eggs
- 125 ml milk
- 125 ml double cream
- 125 g grated cheese (any leftover cheeseboard cheeses work well)
- 1 tbsp Dijon mustard
- 1 tbsp dried mixed herbs
- Salt and black pepper, to taste
Method:
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Preheat the oven to 160°C (fan 150°C). Place your pastry case on a baking tray.
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Make the custard:
In a large jug or bowl, whisk together the eggs, milk, cream, Dijon mustard, dried herbs, and a good pinch of salt and pepper.
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Fill the pastry case:
Scatter your chopped leftovers evenly over the pastry base, then sprinkle over half of the grated cheese.
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Add the egg mixture:
Carefully pour the egg mixture into the pastry case, making sure it spreads evenly around the fillings.
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Top and bake:
Sprinkle over the remaining cheese, then bake for 30–35 minutes, or until the quiche is lightly golden and just set with a slight wobble in the centre.
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Rest and serve:
Remove from the oven and allow the quiche to cool for at least 20 minutes before slicing. Serve with cranberry sauce and a simple green salad.
4. Christmas Bubble & Squeak
A totally underrated British classic with a festive seasonal dish that makes a perfect boxing day brunch.
Ingredients:
- 200 g leftover roast potatoes
- 200 g leftover cooked vegetables (sprouts, carrots, parsnips, cabbage, etc.)
- Crumbled leftover stuffing
- Shredded or finely chopped leftover meat (turkey, ham, chicken, etc.)
- 1 large egg, beaten
- 3 tbsp plain flour, plus extra for dusting
- Handful of grated leftover cheese
- Butter or vegetable oil, for frying
Method:
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Mash the base:
Place the leftover roast potatoes and cooked vegetables into a large bowl. Use a potato masher to roughly mash them together, keeping some texture rather than a smooth purée.
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Add the fillings:
Stir in the crumbled stuffing, followed by the shredded or chopped meat. The mixture should be coarse with visible pieces throughout.
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Bind the mixture:
Add the grated cheese, then mix in the beaten egg. Sprinkle over the flour and mix until the mixture just holds together when pressed in your hand.
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Shape the fritters:
Divide the mixture into portions and press into burger-shaped patties. Lightly dust both sides with flour.
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Fry until golden:
Heat 1 tbsp butter or oil in a large frying pan over medium-high heat. Cook the fritters in batches for about 3 minutes per side until golden and crisp, avoiding moving them too much to prevent breaking.
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Finish in the oven (optional but recommended):
Transfer the fritters to a baking tray and place in a preheated oven at 180°C for 8–10 minutes to heat through and firm up.
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Serve:
Serve hot with poached or fried eggs and a generous spoonful of cranberry sauce.
