Boxing Day Leftover Recipe Ideas-CH Morning Live

After Christmas Brunch Braid

Pizza dough won’t know what hit it with these yummy leftovers. Classic holiday flavours are packed into this braided pizza bundle for a new meal idea. Have extra cranberry sauce nearby to serve with it. Or if you are feeling more classic have some pizza or pasta sauce at the table-both will taste great!

1 pkg (675 g) pizza dough
1/2 cup (125 mL) cranberry sauce
1/2 tsp (2 mL) dried oregano
1 cup (250 mL) cooked mashed potatoes
1 1/2 cups (375 mL) cooked turkey, chopped
1 1/2 cups (375 mL) turkey bread stuffing
3/4 cup (175 mL) shredded Provolone cheese
2 tbsp (25 mL) chopped fresh Italian parsley
1 clove garlic, minced
Salt and pepper

Roll pizza dough out on floured surface to 16 x 12-inch (40 x 30 cm) rectangle. Let dough rest in between rolling to stretch out. Place on a large baking sheet lined with parchment paper and reshape.

Stir together cranberry sauce and oregano and spread over centre of rectangle leaving a 2 inch (5 cm) border at short ends and a 3 inch (8 cm) border at the long ends. Sprinkle with mashed potatoes.

Preheat oven to 400°F (200°C).

Combine turkey, stuffing, cheese, parsley and garlic. Season to taste with salt and pepper. Spread evenly over top of mashed potatoes.

Cut diagonal strips about 1-inch (2.5 cm) wide and 3 inches (8 cm) long into the long ends. Crisscross strips over filling to get a braided look. Brush dough with oil and bake for about 30 minutes or until golden and crisp. 

Let stand 5 minutes before slicing.

Serves 6 to 8.

Turkey and Mashed Potato Perogies

Perogies are easy to make when you use wonton wrappers for the dough. If you can find round dumpling wrappers, these work equally well. Packed with leftovers these perogies are not heavy and a great Boxing Day meal to enjoy with friends. Use a 3-inch (8 cm) round cookie cutter to cut out rounds if using wonton wrappers.

1 pkg (400 g) dumpling or wonton wrappers
1 cup (250 mL) finely chopped cooked turkey
1 cup (250 mL) mashed potatoes
1 cup (250 mL) shredded smoked old cheddar or Jarlsberg cheese
1/4 cup (50 mL) chopped fresh Italian parsley
1 1/2 tsp (7 mL) dried oregano
1/4 cup (50 mL) whipping cream
Pinch salt and pepper 
6 slices bacon
1 onion, chopped
1 cup (250 mL) cranberry sauce

1. Combine turkey, potatoes, cheese, parsley and oregano in large bowl. Drizzle with whipping cream and season with salt and pepper to taste. Stir until well combined.

2. Spoon 2 tsp (10 mL) of the filling on half of a dumpling wrapper. Brush edge with water and fold in half to form half moon shape. Place on parchment paper lined baking sheet. Repeat with remaining ingredients and set aside.

3. Cook bacon in large nonstick skillet for about 8 minutes or until golden and crispy. Remove to paper towel lined plate. Add onion and cook stirring, for about 5 minutes or until golden. Remove from heat.

4. In large pot of boiling salted water, gently add half of the perogies to the pot. Cook, stirring gently for about 2 minutes or until they float to the top. Using slotted spoon scoop out perogies and add to skillet with onions. Repeat with remaining perogies.

5. Return skillet to medium heat and panfry perogies for 5 minutes or until light golden. Chop or crumble bacon over top and serve with cranberry sauce.

Serves 4 to 6.


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