Christmas dinner is a feast to remember, but what about the leftovers? I’ve got some great ideas to help you transform those holiday remnants into delicious new meals. With a little creativity and planning, you can enjoy the festive flavors for days to come.
These meal prep ideas will save you time and money while reducing food waste. I’ll show you how to repurpose everything from turkey and ham to cranberry sauce and stuffing. Get ready to turn your fridge full of leftovers into exciting, satisfying dishes that will keep the holiday spirit alive long after Christmas Day.
1) Turkey and Cranberry Quesadillas
I love transforming Christmas leftovers into delicious new meals. Turkey and cranberry quesadillas are a perfect way to use up excess turkey and cranberry sauce.
To make these quesadillas, I start with large flour tortillas. I layer shredded leftover turkey, a spread of cranberry sauce, and some cheese on half of each tortilla.
For added flavor, I sometimes include some chopped sage or green onions. A sprinkle of diced jalapeños can give a nice kick too.
I fold the tortillas in half and cook them in a skillet over medium heat. A bit of oil or butter helps them crisp up nicely. Each side takes about 2-3 minutes to turn golden brown.
The result is a gooey, crispy quesadilla with the perfect balance of savory turkey and sweet-tart cranberry. It’s a quick and satisfying meal that takes just 10 minutes to prepare.
These quesadillas are versatile too. I can add leftover stuffing or mashed potatoes for extra heartiness. A side of gravy makes a great dipping sauce.
2) Ham and Cheese Breakfast Casserole
I find this casserole to be an excellent way to use up leftover Christmas ham. It’s a hearty, satisfying dish that’s perfect for feeding a crowd during the holiday season.
To make it, I start by preheating the oven to 350°F and greasing a 9×13 inch baking dish. In a large bowl, I whisk together eggs, milk, salt, and pepper to create the egg mixture.
Next, I combine frozen hash browns, diced ham, and a mix of cheeses in another bowl. I often use a combination of cheddar and Swiss for added flavor. I fold in some cream cheese as well for extra richness.
I then pour the egg mixture over the potato and ham mixture, stirring to combine everything evenly. The entire mixture goes into the prepared baking dish.
I bake the casserole for about 45-50 minutes, or until the eggs are set and the top is golden brown. It’s important to let it cool for a few minutes before serving.
This casserole can be prepared the night before and baked in the morning, making it ideal for busy holiday mornings.
3) Stuffing Stuffed Bell Peppers
I’ve found a creative way to repurpose leftover Christmas stuffing – stuffed bell peppers. I start by cutting the tops off bell peppers and removing the seeds.
Next, I mix the leftover stuffing with some broth to moisten it slightly. I spoon this mixture into the hollowed peppers until they’re full.
For added flavor, I top each pepper with a sprinkle of shredded cheese. I place the stuffed peppers in a baking dish and cover with foil.
I bake them at 375°F for about 30-35 minutes. The exact time depends on the pepper color – red and yellow peppers cook faster than green ones.
Once done, the peppers are tender and the stuffing is heated through. The cheese on top becomes melted and golden.
This dish transforms Christmas leftovers into a completely new meal. It’s a great way to use up extra stuffing while incorporating vegetables.
4) Brussels Sprouts and Potato Hash
I love transforming leftover Brussels sprouts and potatoes into a delicious hash. It’s a great way to use up Christmas extras and create a tasty breakfast or brunch dish.
To start, I dice the cooked potatoes and chop the Brussels sprouts. I heat some oil in a large skillet over medium-high heat. Then I add the potatoes and sprouts, stirring occasionally until they start to crisp up.
For extra flavor, I sometimes throw in some diced onions or bacon. A sprinkle of salt, pepper, and maybe some garlic powder enhances the taste nicely.
I cook everything until it’s golden brown and crispy on the outside, which usually takes about 10-15 minutes. Stirring occasionally helps ensure even cooking.
To finish, I like to create wells in the hash and crack eggs into them. I cover the skillet and let the eggs cook to my desired doneness. It’s a hearty, satisfying meal that makes great use of holiday leftovers.
5) Prime Rib Tacos
Prime rib tacos are an excellent way to repurpose leftover Christmas roast. I start by dicing the cold prime rib into small chunks.
Next, I heat a skillet over medium-high heat with a touch of oil. I add the meat and warm it through, stirring occasionally. This takes about 4-5 minutes.
For extra flavor, I squeeze fresh lime juice over the meat and sprinkle in some taco seasoning. The citrus brightens the rich beef taste.
I warm soft corn tortillas and fill them with the seasoned prime rib. Then I add toppings like diced avocado, fresh salsa, and a sprinkle of cheese.
For a creamier texture, I sometimes mash the avocado into guacamole. The cool, smooth guacamole contrasts nicely with the warm, savory meat.
These tacos come together quickly and offer a fun twist on traditional leftovers. They’re perfect for a casual post-holiday lunch or dinner.
6) Leftover Lamb Shepherd’s Pie
I love transforming leftover roast lamb into a comforting shepherd’s pie. It’s a perfect way to use up Christmas lamb and create a hearty meal.
To start, I finely chop the lamb and set it aside. In a pan, I sauté onions, carrots, and celery until soft. Then I add garlic and rosemary for extra flavor.
Next, I stir in tomato puree and cook briefly before adding the chopped lamb, some stock, Worcestershire sauce, and a splash of red wine. This mixture simmers until the flavors meld.
For the topping, I boil potatoes until tender, then mash them with butter and cream. I season the mash well with salt and pepper.
I spoon the lamb mixture into a baking dish and top it with the creamy mashed potatoes. A sprinkle of cheese on top adds a delicious golden crust when baked.
The pie goes into a preheated oven at 200°C (180°C fan) for about 25-30 minutes, or until the top is golden and crispy. It’s a satisfying meal that breathes new life into leftover lamb.
7) Christmas Pudding Truffles
I love transforming leftover Christmas pudding into delectable truffles. It’s a creative way to repurpose this rich dessert and extend the holiday flavors.
To make these truffles, I crumble the pudding and mix it with a splash of brandy for extra warmth. If I prefer a non-alcoholic version, water works just as well.
I form the mixture into small balls, aiming for about 18 grams each. Rolling them with slightly damp hands helps achieve a smooth, pudding-like texture.
For the coating, I melt dark chocolate in short microwave bursts, stirring frequently. I dip each truffle in the melted chocolate and place them on a lined tray to set.
These truffles make excellent gifts or party treats. I sometimes add a festive touch by sprinkling them with red sugar or edible glitter before the chocolate hardens.
Stored in an airtight container in the fridge, these Christmas pudding truffles stay fresh for several days. They’re a delightful way to enjoy those last bits of holiday dessert.
8) Roasted Vegetable Frittata
I love using leftover roasted vegetables to create a delicious frittata. It’s a quick and easy meal prep option that’s perfect for breakfast, lunch, or dinner.
To start, I preheat the oven to 425°F (220°C). In a large bowl, I whisk together eggs and a splash of milk. I season the mixture with salt and pepper to taste.
Next, I heat a 10-inch cast iron skillet over medium heat and add a bit of oil. I arrange my leftover roasted vegetables in a single layer in the pan. These can include any combination of onions, peppers, zucchini, or other favorites.
I pour the egg mixture over the vegetables, making sure it’s evenly distributed. Then I sprinkle some cheese on top for extra flavor.
I let the frittata cook on the stovetop for a few minutes until the edges start to set. Then I transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the eggs are fully set and golden on top.
Once cooled, I slice the frittata into portions for easy meal prep throughout the week. It’s a versatile dish that can be enjoyed hot or cold, making it ideal for busy schedules.
9) Duck Fried Rice
Duck fried rice is an excellent way to repurpose leftover Christmas duck. I start by heating oil in a large wok or skillet over medium-high heat.
Once hot, I add minced garlic and diced onions, stir-frying for about 30 seconds until fragrant. Then I toss in shredded leftover duck meat along with cold cooked rice.
For vegetables, I like to add diced carrots and peas. Frozen mixed vegetables also work well. I stir-fry everything together for a few minutes until heated through.
To season, I use a mixture of soy sauce, oyster sauce, and a touch of sesame oil. I pour this over the rice and toss until evenly coated.
For extra flavor and texture, I often include chopped scallions and a sprinkle of white pepper. A final quick stir incorporates all the ingredients.
This dish comes together in about 15 minutes, making it perfect for a quick post-holiday meal. The crispy bits of duck add richness, while the vegetables provide freshness and color.
10) Salmon and Dill Pasta Bake
I’ve found a delicious way to use leftover Christmas salmon in a comforting pasta bake. I start by cooking pasta shells until al dente, then set them aside.
In a skillet, I sauté diced onions and garlic until fragrant. I add flaked leftover salmon and chopped fresh dill, stirring gently to combine.
For the sauce, I make a simple béchamel with butter, flour, and milk. I season it with salt, pepper, and a pinch of nutmeg for depth.
I mix the pasta with the salmon mixture and sauce, then transfer it to a baking dish. I top it with grated cheese and breadcrumbs for a crispy crust.
After baking until golden and bubbly, I have a satisfying meal that transforms my Christmas leftovers. The dill complements the salmon beautifully, while the creamy sauce brings everything together.
This pasta bake reheats well, making it perfect for meal prep. I can portion it out for easy lunches or dinners throughout the week.
Planning Your Christmas Leftovers
Effective planning for Christmas leftovers can save time, reduce waste, and provide delicious meals in the days following the holiday. I’ll share strategies for organizing leftovers and highlight common ingredients you’re likely to have on hand.
Importance of Meal Prep for Holidays
I always start by taking inventory of what’s left after the big meal. This helps me brainstorm recipe ideas and plan my meals for the coming days. I store leftovers in clear, labeled containers to easily see what I have available.
I prioritize using perishable items first, like fresh vegetables and cooked meats. Freezing portions can extend their shelf life if I won’t use them right away.
I also consider portion sizes when prepping meals. Dividing leftovers into individual servings makes grab-and-go lunches simple.
Common Ingredients in Christmas Leftovers
Turkey is often the star of Christmas leftovers. I use it in sandwiches, soups, and casseroles. Leftover ham makes great additions to omelets or quiches.
Vegetables like roasted potatoes, Brussels sprouts, and carrots can be transformed into hearty stir-fries or vegetable pancakes.
Cranberry sauce adds a tangy twist to muffins or can be used as a spread for sandwiches.
Stuffing can be repurposed as a filling for stuffed peppers or mushrooms.
Mashed potatoes become the base for shepherd’s pie or potato pancakes.
Storing and Reusing Christmas Leftovers Safely
Proper storage and reuse of Christmas leftovers is crucial for food safety and reducing waste. I’ll cover best practices for storing holiday foods and tips to minimize waste while enjoying leftovers.
Best Practices for Food Storage
I always use airtight, leak-proof containers to store leftovers. Glass containers are ideal, but intact plastic ones work too. I avoid overpacking my refrigerator to maintain proper temperature.
For meal prep, I portion leftovers into single servings. This makes reheating easier and prevents waste. I label containers with contents and date to track freshness.
I refrigerate perishable foods within 2 hours of cooking. Most leftovers stay fresh for 3-4 days when refrigerated at 40°F or below. For longer storage, I freeze items in airtight containers.
When reheating, I bring foods to at least 165°F internally. I use a food thermometer to check temperatures. Stovetop or oven reheating usually gives best results.
Tips for Minimizing Waste
I get creative with leftovers to prevent boredom. Turkey becomes sandwich fillings or soup. I turn mashed potatoes into potato cakes. Cranberry sauce flavors muffins or yogurt.
I freeze portioned leftovers for future quick meals. Cooked turkey, ham, and vegetables freeze well for 2-6 months. I store bread and baked goods in the freezer to extend freshness.
I repurpose vegetable scraps and bones into homemade stock. This reduces waste and provides a base for future soups and sauces.
For items I can’t use up, I share with family, friends, or donate to local food banks if appropriate. Proper planning helps me buy only what I need to minimize excess.