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Great recipes using holiday leftovers

The gifts are unwrapped and the guests are gone, but your refrigerator is still packed with leftovers from Christmas dinner. Here are three recipes to help clear some space in the fridge. 

Cheesy leftover mashed potato muffins

Turn your leftover mashed potatoes into finger food with this simple recipe from Just A Taste. You can also add some of your leftover ham or turkey to the mix.

You’ll need:

  • 3 cups of leftover mashed potatoes
  • 1 large egg
  • 1 cup shredded cheddar cheese, divided
  • 3 tablespoons fresh chives, divided
  • A pinch of salt and pepper

Preheat the oven to 375 degrees. Stir together potatoes, egg, 3/4 cup of cheese and 2 tablespoons of chives. Season with salt and pepper.

Scoop the mixture into a greased nonstick muffin pan using an ice cream scoop and bake for 30 to 35 minutes or until the muffins are golden brown and crispy around the edges.

Remove from the oven and top with the remaining cheese. Bake for an additional 3 minutes. Let cool for 5 minutes, then top with the remaining chives and serve.

Ham and potato soup

Use your leftover ham to make this hearty soup from The Idea Room.

You’ll need:

  • 3 1/2 cups potatoes, peeled and diced
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt
  • 1 teaspoon ground white or black pepper
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Combine potatoes, celery, onion, ham and water in a stockpot and bring to a boil. Reduce heat to medium and cook for 10 to 15 minutes or until the potatoes are tender. Add chicken bouillon, salt and pepper.

In a separate saucepan, melt the butter and whisk in flour. Cook for about 1 minute, or until thick, stirring constantly. Slowly add milk, stirring to prevent clumps, and cook over low heat for 4 or 5 minutes while still stirring.

Add the milk mixture to the stockpot and cook soup until heated through.

Leftover stuffing and chorizo egg cups

Turn your leftover stuffing into a tasty (and spicy) breakfast with this recipe from Uni Homemaker.

You’ll need:

  • 3 ounces of Spanish chorizo, casing removed and diced
  • 1/4 of a medium onion, chopped
  • olive oil
  • 2 cups leftover stuffing
  • 6 to 8 eggs
  • black pepper

Preheat oven to 350 degrees. In a medium skillet, saute chorizo and onion in olive oil over medium heat. Cook until the onions soften and add stuffing. Stir to combine and remove from heat. Let the mixture cool for 5 to 10 minutes so it’s safe to touch with your hands.

Spoon stuffing into a greased muffin pan, patting it down with your fingers to cover the bottom of the cup. Do not fill cups completely.

Crack an egg into each cup and sprinkle with pepper. Bake 20 to 22 minutes and let them rest for 10 minutes before removing from pan.

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