What to do with those Ham and Turkey Leftovers? Here's a few ideas!

Ham and Mustard Pastry Turnovers

These are perfect to tuck away and enjoy for lunch on the go or have them waiting in the freezer to enjoy with drinks after a day of fun in the snow!

 

1 cup (250 mL) finely diced leftover ham

1 cup (250 mL) shredded smoked Gouda or cheddar cheese

1/4 cup (60 mL) grainy mustard

2 tbsp (30 mL) chopped fresh parsley

1 green onion, thinly sliced

1 pkg (400 g) puff pastry sheets, thawed

1 large egg, lightly beaten

 

Stir together ham, cheese, mustard, parsley and green onion in a bowl; set aside.

 

Unroll 1 of the pastry sheets and cut into 4 squares for larger turnovers or 12 for small. Divide half of the ham mixture in centre of each square and fold into a triangle, pinching edges for large turnovers. For smaller turnovers, fold over 2 corners in centre.

 

Brush with egg and place on parchment paper lined baking sheet. Repeat with remaining pastry and ingredients.

 

Bake in preheated 400ºF oven for about 15 minutes or until golden brown. Let cool slightly before enjoying.

 

 

Yield: 8 large turnovers or 24 mini turnovers

 

 

Make Ahead Options: Place unbaked turnovers in freezer and freeze until solid. Transfer into airtight container and freeze for up to 1 month. Bake from frozen in 400ºF oven.

 

Freeze baked turnovers for up to 2 weeks and let thaw and reheat in 350ºF oven.

 

 

 

 

 

 

 

 

Leftover Holiday 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) chopped cooked turkey

1 1/2 cups (375 mL) bread stuffing

3/4 cup (175 mL) shredded Provolone or mozzarella cheese

2 tbsp (25 mL) chopped fresh parsley

1 clove garlic, minced

Salt and pepper

1 tbsp (15 mL) extra virgin olive oil

 

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 25 minutes or until golden and crisp.

 

Let stand 5 minutes before slicing.

 

Serves 6 to 8.

 

 

 

 

Ham or Turkey Cheddar Egg Bites

Tuck them into a toasted English muffin or small bun or croissant. Or enjoy them on their own on the go. They are also delicious served on top of salad greens for a light lunch.

 

8 large eggs

3 tbsp (45 mL) water or milk

1/4 tsp (1 mL) each salt and pepper

1 cup (250 mL) diced leftover ham or turkey, divided

1/3 cup (75 mL) diced bell peppers (any colour or combination)

1 cup (250 mL) shredded cheese (choose your favourite such as cheddar, Monterey Jack, havarti)

 

Preheat oven to 400ºF (200ºC). Grease 12 muffin cups well with cooking spray or oil.

 

In a large bowl, whisk together eggs, water, salt and pepper.

 

Stir half of the ham into egg mixture along with peppers. Ladle egg mixture into muffin cups. Sprinkle each with cheese and remaining ham. Bake in oven for about 15 minutes or until golden and puffed on top and knife inserted in centre comes out clean.

 

Let cool slightly before lifting them out to serve.

 

Yield: 12

 

Storage: Let cool to room temperature and then pack them up in an airtight container. Keep refrigerated for up to 5 days. Alternatively, freeze in airtight container for up to 2 weeks.