Boxing Day, the holiday known for turkey leftovers from the Christmas feast, can be a day of scrumptious dishes far better than boring turkey sandwiches and day old desserts. Turkey and ham can be seamlessly transformed into a warm and filling dinner casserole while panettone makes a perfect base for a custardy bread pudding that will double as a decadent Boxing Day breakfast and dessert.
400 grams diced cooked turkey
150 grams diced cooked ham
200 grams frozen peas, thawed
50 grams butter
50 grams flour
600 milliliters milk
30 grams mustard
45 milliliters medium sherry
Salt and freshly ground black pepper
150 grams shredded cheese
75 grams chopped hazelnuts
1. Preheat oven to 180 degrees C. and grease a baking dish.
2. Combine turkey, ham and peas in the dish, stirring well. Set aside.
3. In a saucepan over medium heat, stir together butter and flour until butter is melted. Add milk and continue to stir until mixture comes to a boil and thickens. Stir in mustard, sherry and half of the cheese. Season with salt and pepper.
4. Pour sauce over turkey mixture, shaking dish to evenly distribute sauce. Sprinkle remaining cheese and nuts overtop. Bake for 30 minutes or until cheese is melted and lightly browned.
Serves 6 to 8
1/2 pint cream
1 pint milk
100 grams sugar
Zest and juice of 1 orange
30 milliliters Amaretto
350 grams cubed panettone
1. Grease a medium-sized baking dish.
2. In a medium-sized bowl, whisk together eggs, cream, milk, sugar, orange juice and zest, and Amaretto until well blended.
3. Arrange panettone in baking dish and cover with egg-milk mixture. Use a wide spatula to press down on ingredients to distribute liquid and coat panettone. Let soak for 30 minutes.
4. While panettone is soaking, preheat oven to 180 degrees C. Bake panettone pudding for 40 minutes or until custard is set and top is golden. Serve warm with your favorite dessert sauce.
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