Boxingdayturkeysoup Recipes
BOXING DAY BUBBLE'N'SQUEAK
A hearty, tasty traditional British dish for leftovers. This Canadian Boxing Day variation is just as tasty and uses up the leftovers from our Canadian/American Christmas dinner. My husband and his family from the UK love this New World twist on their comfort food dish.
Provided by Kelley
Categories Breakfast Potatoes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place the rutabaga in a small saucepan with enough water to cover, bring to a boil, and cook until rutabaga is tender when pierced with a fork, about 15 minutes; drain and mash rutabaga.
- Bring a pot of water to a boil over high heat; stir frozen vegetables into boiling water. Cook until tender, about 4 minutes; drain and allow to cool slightly. Chop vegetables finely.
- Stir together the mashed rutabaga, chopped cooked vegetables, and mashed potatoes in a large bowl; set aside.
- Fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve bacon fat in the skillet.
- Cook and stir cabbage, red pepper, green pepper, and onion in the same skillet with the bacon fat until tender and caramelized, about 10 minutes. Stir cabbage mixture into rutabaga mixture; stir in egg and black pepper.
- In the same skillet over medium high heat, ladle spoonfuls of the cabbage mixture; fry until golden brown, about 5 minutes. Serve with the cooked bacon.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 48.5 g, Cholesterol 69.7 mg, Fat 10.4 g, Fiber 9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 8.9 g
BOXING DAY SOUP
Use up your leftover Christmas Day vegetables in this comforting winter soup
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 8
Steps:
- To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
- Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well. Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender.
- To serve, tip the leftover veg into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock (we added 300ml) then taste for seasoning. Cool and freeze, or serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.
Nutrition Facts : Calories 214 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
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