Different ways to use leftovers

I hope that you had a wonderful Christmas. If you’re like me, you ate too much and have plenty of leftovers. After reheating a plate, you are probably looking for different ways to finish up the leftover meal. It’s with that in mind that I bring you today’s ideas.

I am sharing three recipes for you to repurpose your Christmas meal. The first is a sandwich, Ham and Cheese Sliders with Poppy Seed Sauce. The second comes from my Italian side of the family, Turkey Spaghetti with Cream Sauce. While I know you probably have eaten your share of sweets, here’s a way to end any meal, Chocolate Chip Bread Pudding. So gather up your leftovers, and Let’s head to the kitchen!

Ham and Cheese Sliders with Poppy Seed Sauce

If ham is the centerpiece for your Christmas table, here is a great recipe for using the leftovers up. These sandwiches are great to grab and go. With all the running for the holidays, these are a great quick meal.

24 miniature Kings Hawaiian Rolls

1/3 cup dijon mustard

1/2 pound thinly sliced ham, cut into small pieces

2 cups shredded Jarlsberg or Swiss cheese

1/4 cup butter, melted

2 tablespoons onions, minced

1 tablespoon poppy seed

Hot sauce to taste

Preheat oven to 350℉. Line a large baking sheet with foil.

Split rolls in half, and place bottom halves on baking sheet. Spread each bottom of roll with mustard, and top with ham and cheese. Add tops of rolls and arrange filled rolls close together on the baking sheet.

In a small bowl, combine butter, onions, poppy seeds and hot sauce, and drizzle mixture evenly over rolls. Cover with foil, and bake 12 to 15 minutes or until the cheese is melted. Remove foil, and bake 2 minutes longer. Serve immediately.

Turkey Spaghetti with Cream Sauce

There are so many things you can do with leftover turkey other than just reheating it. Here’s a quick and delicious recipe that truly transforms  your leftover bird.

3 tablespoons butter

1 tablespoon olive oil

8 ounces sliced mushrooms

4 cloves garlic, minced

2 tablespoons flour

1 cup half-and-half

1 cup turkey or chicken stock

6 ounces shredded Parmesan cheese

2 cups shredded turkey

Creole seasoning to taste

1 pound hot cooked spaghetti

Melt butter and olive oil in a saucepan over medium heat. Add mushrooms and cook until beginning to brown, 6 minutes. Add garlic and cook until fragrant. Whisk in flour and cook 2 minutes. Whisk in half-and-half and stock, then add cheese and stir until melted. Add turkey and stir until heated through; taste and adjust seasonings. Toss with spaghetti and serve.

Chocolate Chip Bread Pudding

The leftovers used here are the rolls. You also may have some chocolate chips left from cookie making. Whether you have these ingredients leftover or you’re starting from scratch, this dessert will bring them back for more.

1 1/2 (16-ounce) packages whole honey wheat Hawaiian rolls, cut into 1-inch cubes

2 cups milk

1 (12-ounce) can condensed milk

3/4 cup sugar

1 teaspoon vanilla extract

2 large eggs

4 large egg whites

1/2 cup white chocolate chips

1/3 cup semi-sweet chocolate chips

Preheat oven to 350℉.

Spray a 13x9-inch baking dish with non-stick cooking spray. Arrange bread in prepared baking dish, and set aside.

In a medium bowl, whisk together milk, evaporated milk, sugar, and vanilla. Add eggs and egg whites, whisking to combine. Pour mixture over bread. Sprinkle with chocolate chips. Let stand 10 minutes.

Bake until golden brown, about 45 minutes. Remove from oven and cool in pan 10 minutes. Serve warm.

I am often asked why do I write my columns and cookbooks. I have always like the role of teacher. If I can help someone put a delicious meal on their table, it makes me feel good. I love to hear that someone has made one of my recipes. If you have any questions I can help with, you can reach out to me at tommy@creolecajunchef.com.