Christmas leftovers stew with bread sauce dumplings

Christmas leftovers stew with bread sauce dumplings

A versatile stew that makes the most of Christmas dinner leftovers. The star of the show is the incredible bread sauce dumplings – soft, fluffy and full of the comforting creaminess that makes the sauce such a hit at Christmas.

Christmas leftovers stew with bread sauce dumplings

If you’ve still got leftover pigs in blankets, use them up in this easy pigs in blankets traybake.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min. Oven time 25 min

A versatile stew that makes the most of Christmas dinner leftovers. The star of the show is the incredible bread sauce dumplings – soft, fluffy and full of the comforting creaminess that makes the sauce such a hit at Christmas.

If you’ve still got leftover pigs in blankets, use them up in this easy pigs in blankets traybake.

Nutrition: per serving

Calories
640kcals
Fat
26.3g (12.9g saturated)
Protein
35.3g
Carbohydrates
52.9g (12.4g sugars)
Fibre
6.3g
Salt
1.5g

Ingredients

  • ½ tbsp olive oil
  • 20g salted butter
  • 2 onions, finely sliced
  • 300g leftover roast turkey or other poultry
  • 100g leftover cooked pigs in blankets or roast ham
  • 100g leftover cooked root vegetables (such as parsnips or carrots)
  • 3 garlic cloves, sliced
  • 1 tbsp plain or self-raising flour
  • 1 tsp smoked paprika
  • 200ml red wine
  • 400g tin plum tomatoes
  • ½ tsp wholegrain mustard
  • 5 thyme sprigs
  • 1 red chilli, halved lengthways (deseeded if preferred)

For the dumplings

  • 150g self-raising flour, plus extra to dust
  • 50g salted butter, chilled and cubed
  • 150g leftover bread sauce
  • 1 tsp thyme leaves
  • 2 tbsp whole milk
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Method

  1. Add the oil and butter to a flameproof casserole dish over a low-medium heat. Add the onions and cook for 15 minutes, stirring occasionally, until tender and very soft. Meanwhile, cut the leftover turkey, pigs in blankets or ham and root veg into bite-size chunks and set aside.
  2. Add the garlic to the pan, cook for 1 minute, then stir in the flour and paprika, allowing it to toast a little. Increase the heat and pour in the wine, let it bubble and reduce for 5 minutes then tip in the tomatoes, crushing them with a wooden spoon. Fill the tomato tin with water and add this too. Leave to simmer for 5 minutes then add the chopped leftovers along with the mustard, thyme and chilli. Season with a pinch of salt and pepper, then leave to simmer over a low heat while you prepare the dumplings.
  3. Heat the oven to 170°C fan/gas 5. Put the flour in a bowl then use your fingertips to rub in the butter until it resembles breadcrumbs. Stir in the bread sauce and thyme leaves, adding enough of the milk to bring it together into a dough (depending on the consistency of your bread sauce, you may not need all the milk). Use floured hands to gently divide the mixture into 8 equal pieces and roll into balls. Sit the dumplings on top of the stew, then cover and bake for 12-15 minutes until puffed up. Remove the lid and return to the oven for about 10 minutes until golden.

Nutrition

Calories
640kcals
Fat
26.3g (12.9g saturated)
Protein
35.3g
Carbohydrates
52.9g (12.4g sugars)
Fibre
6.3g
Salt
1.5g

delicious. tips

  1. Don’t worry too much about the exact quantities of leftovers – provided you have around 500g of tasty meat and veg of some form to add, it’s all good!

     

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Recipe By

Emily Gussin

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