Posted: Nov. 13, 2017 5:40 pm
The big holiday meal is over, the table has been cleared and the guests have gone home. What hasn’t gone away are the leftovers.
Be it turkey or ham, you now probably have enough food remaining to cover supper for another week.
While there is nothing wrong with turkey sandwiches, or reheated plates of ham or turkey, the limited menu can become tiresome. How can you put some life back into your evening meal?
Aiden McMahon, the executive chef at Hayek’s Market in Newton, suggests Saint Stephen’s Day pie, a recipe that has its origins in Ireland, but is popular across the globe.
“This pie is made and celebrated in Croatia, Finland, Germany, Italy, Poland, the Ukraine and the Philippines,” said McMahon. “Saint Stephen was a deacon of the early Christian church and he was actually the first Christian martyr, thus the song good King Wenceslas first looked out on the feast of Stephen. So this is the Stephen that they are mentioning,” said McMahon.
Saint Stephen’s Day Pie
The recipe has two parts: the filling and a mashed-potato topper.
For the filling:
1 tablespoon of unsalted butter
1onion, finely chopped
1 small leek, cleaned and sliced
1 garlic clove
4 ounces of sliced mushrooms
1/4 cup of heavy or light cream
11/4 cup of turkey stock or turkey gravy (preferably stock)
2 teaspoons of fresh marjoram or dried marjoram, if preferred
1 tablespoon of unbleached flour
1 pound of diced leftover turkey and 1/2 pound of diced ham.
Mashed potato topper
2 pounds of roasted potatoes
1 egg yolk
1/4 cup of milk
Salt and pepper to taste. Blend all the ingredients and mash until well combined. Set aside.
Saute all the vegetables for the filling in the butter until soft and tender, then add the flour to make a roux.
Add the marjoram, stock (or gravy) and cream, and cook until the mixture thickens. Add the turkey and ham and let simmer for five minutes.
Taste to see if you need to adjust the seasoning, and add salt and pepper accordingly.
Place the mixture into a greased 8-inch-by-8-inch dish and top with the mashed potato mixture.
Bake for 40-50 minutes at 325 degrees, until golden brown.
McMahon suggests using an underliner, lined with aluminum foil, on the shelf beneath the dish because it might bubble over as it cooks. This recipe provides a warm, filling supper that makes tired leftovers feel like a festive holiday dinner all over again.
Here are some more ideas for using those leftovers.
Great for breakfast on the go, these savory muffins are a simple and scrumptious way to eat stuffing days after the big feast. Pack a tray of muffin tins with the leftover stuffing (make sure it’s still nice and moist), bake and enjoy!
Pumpkin French toast
Still have some pumpkin puree left over? Dunk thick slices of bread in a pumpkin-spiced egg mixture and heat on the griddle until golden brown.
Your kids will love this mouth-watering twist on their usual turkey sandwiches. Whisk a little bit of cranberry sauce with some mayo and add salt and pepper to taste, then slather the creamy goodness on rye or sourdough bread.