My Traditional Christmas Dinner - Part 5

18 December 2009, Comments 0

Now to round off the week nicely with my traditional Christmas dinner I am finishing the week with details of two great recipes that you make from your Christmas leftovers. This is a great way of saving money at this time of year when money can often be tight after all the money you have spent.

TURKEY BUFFET CASSEROLE

 

4 oz. of medium white noodles, (about 2 cups)

1 pkg. of frozen broccoli spears

2 tablespoons of butter or margarine

2 tablespoons of flour

1 teaspoon of salt

1/4 teaspoon of prepared mustard

1/4 teaspoon of pepper

2 cups of milk

1 cup of grated American cheese

2 cups of cut up cooked turkey

1/3 cup of slivered toasted almonds

 

Preheat oven to 350 degrees. In separate sauce pans cook noodles and broccoli as labels direct just until tender. In saucepan over low heat, melt the butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in cheese until melted.

 

Drain noodles and broccoli. Dice broccoli stems; leave flowerettes whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until bubbling hot. Makes 4 to 6 servings.

 

CHRISTMAS STUFFED BAKED HAM

 

Bake at 325 degrees for 2 1/2 hours. Serves 12.

 

1 fully cooked ham (about 10 to 12 lbs.)

1 (10 oz.) pkg. of frozen chopped kale

1 cup of finely chopped fresh spinach

1 lg. onion, finely chopped (about 1 cup)

3/4 cup of finely chopped watercress

1/2 cup of finely chopped celery tops (leaves)

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/2 cup of honey

2 tablespoons of cider vinegar

2 teaspoons of dry mustard

 

Trim rind off the ham, if any. Trim fat to 1/4 inch thickness. Make X-shaped cuts with a small paring knife,2 inches deep and 1 inch apart; stagger the rows, all over fat side.

Cook hole in boiling salted water to cover, following directions on package; drain; cool; squeeze out excess water with hands. Combine kale, fresh spinach, onion, freshwatercress, fresh celery leaves, salt and pepper in a medium-sized bowl.

 

Press greens mixture into pockets in ham; pack down well with fingertips. Place ham, fat side up, in a large shallow pan. Bake in a slow oven (325 degrees) for 2 minutes. Stir honey with vinegar and dry mustard; brush part over ham. Continue baking and brushing with the remaining honey mixture, 30 minutes or until top of ham is richly glazed. Remove ham from pan. Let stand 20 minutes before carving. Carve ham carefully, holding slices together to keep the stuffing intact. Garnish platter with glazed carrots and fresh watercress leaves!

 

Whatever you decide to do with your Christmas leftovers just make sure you enjoy them without the need to throw lots of quality food in the bin.

 

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

 

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