LEFTOVER CASSEROLE IDEAS RECIPES

Name: Leftover turkey casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 2 onions, finely chopped; 1 eating apple, cored and chopped; 2 tbsp olive oil; 1 tsp dried sage, or 5 sage leaves, chopped; 2 tbsp plain flour; 300ml vegetable or chicken stock; 2 tbsp wholegrain mustard; 2 tbsp runny honey; 400g-500g leftover turkey, shredded; about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

LEFTOVER TURKEY CASSEROLE RECIPE | BBC GOOD FOOD

Leftover turkey casserole recipe | BBC Good Food image

This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 onions, finely chopped
1 eating apple, cored and chopped
2 tbsp olive oil
1 tsp dried sage, or 5 sage leaves, chopped
2 tbsp plain flour
300ml vegetable or chicken stock
2 tbsp wholegrain mustard
2 tbsp runny honey
400g-500g leftover turkey, shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

Steps:

Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

Nutrition Facts : Calories 411 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 4 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.8 milligram of sodium

LEFTOVER ROAST DINNER CASSEROLE RECIPE | DELICIOUS. MAGAZINE

Leftover roast dinner casserole recipe | delicious. magazine image

Jane Sanderson’s grandmother used to make this hearty meal on a Monday with the leftovers from Sunday’s roast dinner (that’s any roast, although ideally lamb or beef). Part casserole and part hash this recipe exudes flavour, warmth and comfort. Looking for something speedier? Our what to do with leftover roast meat feature has lots more recipe ideas for you to try.

Provided by delicious. magazine

Total Time 3 hours 15 minutes

Prep Time 45 minutes

Cook Time 2 hours 30 minutes

Yield Serves 6

Number Of Ingredients 23

Ingredients

Knob of butter
Vegetable oil for frying
1 onion, finely chopped
4 carrots, chopped into 1cm dice
½ swede, chopped into 1cm dice
3 parsnips, chopped into 1cm dice
2 celery sticks, cut into 1cm pieces
4 potatoes, chopped into 1cm dice
400g leftover roast meat from the Sunday roast (ideally lamb or beef)
250ml Sunday’s leftover gravy – one with a punchy flavour (or use a readymade rich wine gravy)
A few rosemary or thyme sprigs
500ml chicken or beef stock
400ml tin chopped tomatoes
1 tsp caster sugar
2-3 tbsp Worcestershire sauce
Small bunch fresh flatleaf parsley, roughly chopped
For the Yorkshire puddings
225g plain flour
3 medium free-range eggs, beaten
300ml whole milk
1 tbsp beef dripping/sunflower oil
You’ll also need…
12-hole muffin tin

Steps:

For the Yorkshires, sift the flour with a pinch of salt into a bowl and make a well in the centre. Add the eggs and gradually whisk in the milk to form a thick, smooth batter. Leave to rest for at least 30 minutes.
Meanwhile, heat the butter and a splash of oil in a casserole over a gentle heat. Add the onion and fry for 15 minutes. Stir in the rest of the vegetables and cook for 8-10 min until starting to colour and soften a little.
Add the meat, gravy, rosemary or thyme, stock, tomatoes and sugar, bring to a simmer, then stir in the Worcestershire sauce, taste and season. Cover and simmer gently for 1 hour 30 minutes to 2 hours for a rich, thick gravy. Take off the lid after the first hour.
After 50 minutes of cooking, heat the oven to 220°C/200°C fan/gas 7.
Put ¼ tsp dripping or oil in each hole of the muffin tin, put in the oven and heat until smoking hot. Carefully spoon in the rested batter and cook for 30 minutes until golden and crisp. (You may need to reduce the heat once the puddings have risen to make sure they’re cooked right through. If the puds are ready too early, set them aside until needed, then warm them for 5 minutes or so before serving). Serve the Yorkshires with the hash, sprinkled with parsley.

Nutrition Facts : Calories 694kcals, FatContent 16.8g (6.5g saturated), ProteinContent 38g, CarbohydrateContent 89.4g (21.4g sugars), FiberContent 15g

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