Our 14 Best Christmas Leftovers Recipes That Will Keep You Merry Until The New Year
Santa may have come and gone but your food is here to stay
Christmas dinner takes a lot of effort, from perfecting the holiday roast with delicious sides to accompany it. But all of your hard work doesn’t have to go to waste once your guests leave and the party is over. Whether you’re looking to eat your Christmas ham for lunch the next day on a sandwich with melty, gooey cheese, or if you want to spice up your green beans with a little meat, we’ve got something for everyone. With our best Christmas leftover recipes, you can enjoy your ham until the New Year. For more Christmas inspiration, check out our holiday guide.
In Denmark, the regional rye bread, called rugbrød, is debatably sacred. Many bakeries stock upwards of five or six varieties of the nutty, rich, nutritious loaves. And when crumbs fall off while slicing it for smørrebrød, they’re not tossed. They’re saved (and soaked in beer) for this tangy, earthy breakfast treat. Get the recipe for Danish Rye Bread Porridge (Øllebrød) »
This open-faced sandwich was created at the Brown Hotel in Louisville, Kentucky, by chef Fred K. Schmidt, who was looking for a unique midnight snack to serve to all the revelers dancing in the ballroom until the wee hours. The classic is slightly updated with the use of sweeter cherry tomatoes instead of large tomato wedges. Get the recipe for Classic Louisville Hot Brown Sandwich »
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy bechamel, becomes a madame when a fried egg is placed on top of it. This recipe first appeared in our April 2011 special Sandwich Issue with author Alex Lobrano’s article Classic Combination: Ham and Cheese. Get the recipe for Croque Madame (Ham and Cheese with Fried Egg) »
Use leftover Christmas ham in this hearty but simple Southern dish. Get the recipe for Country Ham With Red-Eye Gravy and Grits »
Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and draws out their sweetness, yielding a sumptuous spread. We love to use it in dishes like these skillet-cooked greens from Linton Hopkins, chef and owner of Restaurant Eugene in Atlanta, which feature garlic confit and a piquant sorghum gastrique. Get the recipe for Garlicky Skillet Greens with Ham »
This easy cake version of arancini is a unique spin on Sicily’s popular fried rice balls. At Caffe Latino in Palermo, saffron-hued risotto-style rice is spread in a pan, layered with thinly shaved ham and mozzarella, and baked until crunchy and crisp on the outside for a unique version of the popular Sicilian fried rice balls called arancini. Be sure to use thinly sliced fresh mozzarella, which will add moisture and disperse evenly into each bite. This cake version of arancini can be prepared up to 2 days ahead of time and baked when you’re ready to serve. Get the recipe for Baked Rice Cake with Ham and Cheese »
Master pastry chef Jacques Torres gave us his recipe for basic crêpes, which get a rich, nutty flavor from brown butter in the batter. The recipe works equally well for sweet or savory preparations; try filling them with ham, egg, and cheese or bananas and homemade Nutella. Get the recipe for Crêpes »
With roast pork, ham, Swiss cheese, and pickles, it’s almost identical to a Cuban sandwich, save for the bread, a sweet egg load that’s similar to challah. Get the recipe for Cuban Medianoche Sandwich »
Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States. Get the recipe for Tomato and Sausage Omelette »
What do you make with a lot of leftover tortillas? Not just tortilla soup, but how about tortilla dumplings? These dumplings, from Mexican cooking sage Josefina Velázquez de León, get pan-seared, then simmered in a rich cream of tomato soup. Get the recipe for Mexican Tortilla Soup »
This hearty breakfast dish is perfect for the morning after Christmas morning with any centerpiece, not just turkey. It uses up leftover cooked turkey as well as pantry ingredients you may not have used up the day before, like cream, stock, and herbs. Get the recipe for Todd’s Turkey Hash »
Congee is the perfect vehicle for leftovers to make its way to leftover breakfast. Here we use turkey, but can easily be adjusted for whatever your centerpiece. Turkey Congee »
This simple fried rice is as good for breakfast as it is for dinner. Thick-cut bacon will make for more meaty, chewy bits. Add cubed bits of leftovers for a hearty meal. Get the recipe for Bacon Fried Rice »
Alabama-Style Chicken Sandwiches with White Sauce
These hickory-smoked chicken sandwiches are served with a tangy, mayonnaise-based white sauce. Get the recipe for Alabama-Style Chicken Sandwiches with White Sauce »
