Healthy Christmas Leftovers: Delicious and Nutritious Ideas

01 Create a turkey stock

A fantastic way to maximise the flavour and nutritional benefits of your Christmas turkey leftovers. This liquid gold is rich in essential nutrients, including collagen, amino acids, and minerals like calcium and magnesium. Not only does it help promote joint health, but it also supports digestive function and boosts your immune system. To make turkey stock, simply simmer the carcass in water with aromatic vegetables and herbs for a few hours. The result is a flavourful, nutrient-packed broth that can be used as a base for soups, stews, and casseroles. It adds depth and complexity to your dishes while infusing them with the goodness of homemade, nutrient-dense stock. So, don't discard that turkey carcass; transform it into a delicious and healthful culinary asset for your post-Christmas meals.

02 Create a Post-Christmas Salad

One of the easiest and healthiest ways to use Christmas leftovers is by crafting a colourful and nutrient-packed salad. Use leftover roasted vegetables, turkey or ham, and incorporate leafy greens, nuts, and seeds for added texture and nutrition. Top it off with a homemade vinaigrette using olive oil, vinegar, and herbs for a refreshing and satisfying meal. Please see Jana’s Moroccan Turkey Salad recipe below.

03 Ferment leftover veggies

Fermenting is a fantastic way to reduce food waste and create tasty, probiotic-rich treats. Simply chop up your leftover veggies, pack them into a clean glass jar, and cover them with a brine solution made from salt and water. Allow them to ferment at room temperature for a few days to several weeks, depending on your preference. During this time, beneficial bacteria transform the vegetables into tangy delights that not only extend their shelf life but also provide numerous health benefits. Fermented vegetables are packed with probiotics, which support gut health, aid digestion, and boost the immune system. They make for a zesty addition to salads, sandwiches, or as a side dish to elevate your post-Christmas meals.

04 Moroccan Turkey Salad with Leftover Christmas Turkey

by Jana Fritzsche - Makes 4 portions

Ingredients

• 2 whole wheat pitta bread or corn tortillas
• 3 tbsp Extra Virgin Olive Oil
• 2-3 leftover (roasted) parsnips or pumpkin cubed or 1 medium-sized aubergine (cubed).
• 2 garlic cloves (crushed or whole) (optional)
• 1 tbsp harissa (or use a Moroccan spice mix, such as Ras El Hanout or Tagine for less spice)
• ½ punnet of cherry tomatoes halved
• 450gr left-over turkey (shredded), use roasted cauliflower florets for a vegetarian option
• 2 cups rocket, baby spinach or leftover Brussel sprouts (uncooked), finely sliced.
• ½ cup of pomegranate seeds or shredded beetroot (alternatively use sunflower or pistachio seeds or a choice of toasted nuts), 2 tbsp mint or coriander leaves (chopped)

Instructions

• Tear the pittas or corn tortillas into strips and fry in the olive oil over medium heat until crisp.
• Remove with a slotted spoon and leave to cool on a kitchen paper-lined plate.
• Reserve the oil in the frying pan. Add the aubergine, parsnips and/or pumpkin and cook for 5-6 minutes (if vegetables weren’t previously roasted) or until soft and browned. If the vegetables were previously left over and ready-roasted. Just warm them through in the pan instead.
• Add the garlic and cook until the garlic is fragrant (1-2 minutes) and the Harissa or Moroccan spice mix
• Add everything to a serving bowl, add the pitta or tortilla strips, and mix through
• Sprinkle with pomegranate seeds, shredded beetroot or a choice of nuts or seeds
• Top with Greek Yoghurt and mint or coriander leaves.
• Serve warm

05 Left Over Bubble and Squeak

by Jana Fritzsche - Makes 4 portions

Ingredients

• 100g lean bacon or pancetta, diced
• 1 cup Brussel sprouts, sliced
• ½ cup chopped cabbage or broccoli, cooked,
• Handful of cooked chestnuts or cashew nuts, soaked and drained
• 2tbsp Olive Oil
• 150g potatoes or sweet potatoes (cooked and mashed)
• 150g roast parsnips (mashed roughly)
• 1tbsp turmeric powder
• 2tbsp parsley, chopped
• Greek yoghurt
• Chilli or sriracha sauce (for extra spice if required)
• Juice of half a lemon to serve
• Salt and pepper to season

Instructions

• Place the bacon in a small frying pan over medium heat and cook until the fat starts to brown.
• Add the sprouts and chestnuts to the pan and stir well.
• Add the olive oil to the pan, followed by the sprouts. Fry for 2-3 minutes.
• Add the cabbage or broccoli
• Cook the mixture until the edges of the sprouts and cabbage begin to colour.
• Add the turmeric
• Season with salt and pepper.
• Add the (sweet) potato and parsnips. Stir it into the mix and then pat it down with a cooking spoon.
• Continue cooking until the potatoes start to brown on the bottom.
• Turn over the mixture in batches to ensure there are plenty of browned and crisp bits throughout.
• Mix the yoghurt with the chilli.
• Serve on a plate with a side salad (optional) and top with the yoghurt sauce and lemon juice and sprinkle with parsley.

Wishing you very happy and healthy holidays from Jana and Claudia xx

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