Be smart with your Christmas cooking

17/12/2013 | Posted in Recipes

We all do it: We buy more food than we can possibly consume at Christmas time, but can’t bear to see any of it go to waste after the day itself. Well, check out some of our favourite leftovers recipes so you can make the most of every morsel!

A warming and nutritious turkey broth to keep you toasty over the winter - Turkey, Dill, and Orzo Soup:




6 cups low-sodium chicken broth
4 small carrots, sliced ¼-inch thick
2 sticks celery thinly sliced
1/2 cup orzo
1 1/2 cups shredded roasted turkey or chicken
2 tablespoons chopped fresh dill
Salt and pepper to taste

1. Bring the chicken broth to a boil in a Morphy Richards Soup Maker. 
2. Add the celery, carrots and orzo and simmer until tender, approximately 12 to 15 minutes.
3. Add in the turkey, dill and seasoning and simmer until heated through, about 2 minutes.
4. Serve with crusty French bread.


Another great meal idea is a hearty, slow cooked turkey. It is the perfect dish to come home to after a hike in the cold - Slow Cooked Turkey Chilli (Makes 8 servings)


1 tablespoon vegetable oil
1 pound ground turkey
400g can of tinned plum tomatoes 
400g can of kidney beans, drained
400g can of black beans, drained
½ medium onion, finely chopped
2 tablespoons chilli powder
1 teaspoon red pepper flakes
2 cloves of garlic, crushed
½ tablespoon ground cumin
1 pinch ground allspice
Dash of Worcester sauce
Salt and pepper to taste


1. Heat the oil in the cooking pot of a Morphy Richards Sear and Stew Slow Cooker over medium heat on the hob. Place turkey in the slow cooker and cook until evenly brown.
2. Add the tomatoes, kidney beans, black beans and onion and transfer back into the slow cooker base.
3. Season with chilli powder, red pepper flakes, garlic, cumin, black pepper, allspice and salt.
4. Cover, and cook 8 hours on Low or 4 hours on High.


If you have a selection of veggies and potatoes left over from your Christmas day feast, then why not throw them all in to one delicious, flavoursome soup? Try – Leftovers Soup!


Left-over veggies from your festive feast - perhaps carrot, parsnip, celery, potato, broccoli, Brussel sprouts and onion
vegetable, chicken or beef stock
2 tins of chopped tomatoes
basil, fresh or dried
salt and pepper
shaved parmesan


1. Finely chop all of your left over veggies and then add stock, tins of tomatoes, basil and salt and pepper.
2. Add all ingredients to your Morphy Richards Soup Maker and simmer until cooked.
3. Serve with shaved parmesan and crusty bread. It’s that simple!

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