If you are looking for ideas of how to use up your leftovers over the next few days, this might help! You can really customise this recipe in any way you want with whatever leftovers you have left. You can make it a meat feast (think turkey + ham + stuffing) or vegetarian supreme (think roasties, sprouts, veggies), or of course – mix and match. You can make your own pizza dough if you have time or use ready-made pizza base like suggested below. This turned out to be very tasty, it has quickly become my favourite way to use up Christmas leftovers!
“Use up your Christmas leftovers” Pizza
Serves 4 | Prep 10 mins | Cook 15 mins
2 ready-made pizza bases;
8 tbsp tomato passata;
1 tbsp oregano;
1 tsp garlic powder;
125g mozzarella, cubed;
leftover meats and/or veggies, chopped to bite-sized pieces (see tips below for suggestions).
Heat oven to 220C/200C fan. To make a simple sugo, mix the passata with the oregano and garlic powder. Season well.
Spread the sugo over each pizza base. Top with your choice of meats and vegetables (see below for toppings suggestions), and finally add the mozzarella. Put the pizzas in a tray or pizza stone and bake for about 15 minutes.
As you can see from the photos, we opted for making our own dough and shaping it to a rectangle (sorry Italian friends!) it worked perfectly for us. If you are making your own dough you can still follow the recipe above.
Food Notes special: Leftover roast meat (we used goose), sliced red onion, sliced fresh tomato, green olives.
Meat feast: Top your pizzas with equal amounts of chopped turkey, chopped ham and chopped stuffing. Add some sliced red onions and black olives for extra flavour if desired.
Vegetarian feast: Top your pizzas with equal amounts of chopped roast potato, brussels sprouts and other roast veggies. Swap the mozzarella for chopped taleggio for a different taste.
Vegan supreme: Use any combination of your leftover veggies and to your pizzas with cubed or shredded vegan cheese.
Christmas dinner: Top your pizzas with some leftover roast meat, roast potatoes, stuffing and sprouts, for the ultimate Christmas dinner pizza.
Hope you enjoy these ideas! Do share your favourite combinations in the comments and keep sharing the inspiration. I hope you all enjoyed the festive period.
If you are in need of a Christmas menu, then look no further! Here’s my guide to making the perfect feast for 10, with timing and get ahead information to save you from stressing on the day. With a little prep a couple of days before the big meal, you will be ready to feed an army of hungry friends and family effortlessly!
On the day, for lunch at 1pm – turkey served between 2pm – 2:30 pm (Adjust timings as required for a later lunch or dinner).
09:00. Take out the turkey from the fridge as soon as you get up in the morning, around 9am at the latest. 09:00. Prepare the mozzarella penguins and set aside until you need them. (Or make the day ahead and store in an airtight container). 10:00. Prepare the turkey for roasting as per Step 1 from the recipe, heat oven 90C/170C fan/gas 5. 10:30: Put the turkey in the oven and roast as per instructions. 11:00: While the turkey is cooking, prepare the vegetables.
Peel, chop and parboil the roasties, set aside until ready for roasting;
Peel the parsnips and carrots and marinade in the glaze and set aside until ready for roasting;
Halve the sprouts and prepare all the rest of the ingredients for the stir-fry, set aside until ready to stir-fry. 13:20: Take the turkey out of the oven to rest for half an hour.
Put the pre-boiled roast potatoes in the oven, increase oven to 200C fan. roast for 40-50 minutes 13:30: Put the prepared pigs in blankets and stuffing in the oven and roast for 30 minutes. Put the parsnips and carrots in the oven, roast for 30 minutes. 13:45: stir fry the sprouts and start making the gravy. 14:00: Carve the turkey.
Needless to say, if you can get your partner/guests involved they can help with making gravy, stir-frying etc.
Your Christmas shopping list
2kg floury potatoes (King Edward, Maris Piper);
800g Brussels Sprouts
4-5 garlic bulbs;
300g fresh cranberries;
100g goose fat;
18 cocktail sausages;
3 packs sliced pancetta;
2 packs dry-cured streaky bacon (20-22 slices)
300g Pork tenderloin;
1050g sausage meat;
4kg turkey crown;
1 pack unsalted butter;
600g full-fat cream cheese;
300ml soured cream;
75ml double cream;
100g green olives, pitted;
1 jar cornichons;
140g white breadcrumbs;
140g cooked chestnuts;
75g light brown muscovado sugar;
250g dark chocolate digestives;
397g Carnation Caramel;
From the pantry:
I hope you find this guide helpful. If you have any feedback of what more detail and info you’d like please let me know in the comments and I will gladly adjust the guide and add more to it!
I haven’t had a turkey for Christmas in years! We always eat goose as per a tradition coming from my partner’s family. However, this year we had a big (ish) Christmas party with our climbing group and decided to host it at home. It was 11 of us with various dietary requirements and turkey seemed to fit the bill – large enough to feed us all and everyone can eat it.
I found two really good recipes in an old BBC Good Food magazine (issue 2011) and ended up joining them up together. I made the turkey as per one recipe and the stuffing as per another recipe and it worked perfectly!
The only thing is, unfortunately, in the chaos of serving up dinner for 11 people, I somehow forgot to take a photo fo the full turkey… In such situations, usually, I will cook a dish again, but it seems like too big a meal to do that with!
Our turkey was also very big at more than 5kgs just for a crown! So it comfortably fed us that night and for a week after… So in the recipe below, I’ve changed up the ingredients a bit to a slightly larger turkey.
Turkey crown with pancetta, roast garlic and sausage & chestnut stuffing
Serves 10 + leftovers | Prep 35 mins + resting | Cook 2-3hrs
A little effort
For the turkey
4kg turkey crown;
about 10 thin slices pancetta or streaky bacon;
small rosemary sprigs;
1 large onion, cut into 8 wedges;
3 whole garlic bulbs, halved horizontally;
1 lemon, zested (reserve the zest for the stuffing) then cut into 6 wedges.
For the chestnut stuffing
2 tbsp olive oil;
2 garlic cloves, finely chopped;
140g cooked chestnuts, finely chopped;
450g good quality pork sausage meat;
2 tbsp chopped parsley;
2 tsp chopped thyme leaves;
2 tsp finely chopped sage;
lemon zest (from the lemon you prepped for the turkey);
1 egg, beaten.
For the gravy
1 heaped tbsp plain flour;
1.2 litres turkey or chicken stock.
For the turkey. Heat oven to 190C/170C fan/gas 5. Weigh it to calculate the cooking time, allowing 20 mins per kg, plus 90 mins (or 70 mins when roasting a crown weighing less than 4kg). Sit the turkey on a board, very lightly rub all over with olive oil and season with pepper. Lay the pancetta or streaky bacon over the top of the turkey, slightly overlapping to cover it. Tuck the slices under the bird to secure at the bottom. Insert small rosemary sprigs haphazardly between the slices. Season with pepper. Tie the crown across in 2-3 places with butcher’s string, to hold the shape together. Put the onion wedges in the middle of a large roasting tin and sit the crown on top. Cover the turkey with a loose tent of foil, then roast following your calculated time.
Make the stuffing. Line the base of a baking tray or sheet (big enough to take 16 stuffing balls) with baking parchment. Heat the oil and butter in a frying pan, tip in the shallots and garlic, and fry for a few mins until softened. Stir in the chestnuts and chopped pecans, then tip into a large bowl and cool. Add the sausage meat to the bowl with the nut mixture. Add the remaining stuffing ingredients and season with salt and pepper. Shape the stuffing mixture into 16 balls. Break the remaining pecans into big pieces and press a piece into top of each ball. Arrange balls on the prepared tray, cover with buttered baking parchment and chill until ready to cook. Can be made 1 day ahead and chilled.
Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, place the garlic halves and lemon wedges around the turkey, then baste them and the turkey with the cooking juices. Return the tin to the oven and continue to roast for the final 30 mins. To test if cooked, pierce the fattest part of the crown with a skewer – the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
Remove the turkey, garlic and lemon from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for 30 mins before carving. Meanwhile, cook the stuffing balls. Increase oven to 220C/200C fan/gas 7. Bake stuffing balls in the oven for 25-30 mins, removing the paper for the last 5 mins if they need browning.
Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Sprinkle in the flour, set tin over medium heat and cook, stirring for a couple of mins to cook the flour, scraping up any sticky bits from the bottom of the tin. Gradually pour in the stock, along with any resting juices from the turkey, and continue to stir until slightly thickened. Simmer gently for about 10-15 mins or until reduced to your liking. Season with salt and pepper if needed. Strain gravy into a pan, warm through, pour into a jug and serve with the turkey. Serve the turkey surrounded with stuffing balls, roasted garlic and lemon, and the gravy.
Original recipes from BBC Good Food magazine, issue December 2011. Turkey Crown with pancetta, available online here. Pecan and chestnut stuffing from another recipe, available online here.