I think I’ve confessed this before, but in case I haven’t, I am notorious for over-estimating the amount of food I will need if I’m hosting a holiday. I consider it an homage to my grandmother who felt that it was better to over stuff family and friends than to let them walk away hungry. Added to that habit, we also had a few family members cancel on us because of various illness (thankfully all are feeling better and none were Covid-related). So what a perfect storm for leftovers (even after sending people home with food!) I’ve never been a fan of just tossing leftovers in foil and reheating, so here are a few of our favorite ways we’ve been enjoying them.
We had some leftover prime rib from Christmas Eve. So I used the leftover au jus to make a beef gravy, added some sautéed mushrooms and onions and chopped up some of the beef. That went into a casserole dish. I also had leftover potatoes* that I mixed with some buttermilk to put on top of the beef and gravy. Gently spread over the potatoes and bake in a 350 degree oven until bubbly hot. (I couldn’t think of a way to repurpose the green bean casserole, so that did just get reheated)
Turkey sliders were another TikTok made me try it inspiration. I had a ton of dinner rolls, so I sliced a dozen in half and placed in a greased baking dish. Top with cranberry sauce, turkey, stuffing, and swiss cheese. Add the tops and brush with melted butter. Bake at 375 degrees or until the cheese is melted and the rolls are golden brown.
I find ham is one of the most versatile leftovers I had on hand. Tonight’s menu will be ham and egg sandwiches which are always a family favorite. I may have enough ham to make a nice crustless quiche to enjoy this weekend to wind down the holiday break.
*These cheesy potatoes have been a staple on my Christmas buffet table since I began hosting dinner at my house. I love them because you can actually make them ahead of time. Bonus: you don’t need to peel them if you don’t want (we love leaving the skins on). Double bonus: if you have a roast in your oven, they just need heat at the same temperature.
10 medium potatoes, scrubbed and cut into 1 inch cubes
3/4 cup milk
1/2 cup sour cream
2 tbsp softened butter
2 tsp dried rosemary
salt and pepper to taste
1 cup shredded Havarti cheese
1 cup shredded cheddar cheese
1 tbsp chopped parsley
Place the potatoes in a large pan and add water to cover. Cover and heat to boiling. Simmer until the potatoes are tender. Drain in a colander.
Mash the potatoes until no lumps remain. Add the milk in small amounts, beating after every addition until smooth.
Add the sour cream, butter, rosemary, salt and pepper, Havarti and half the cheddar. Spoon into a greased casserole. Top with the remaining cheddar. Cover and refrigerate over night.
Bring to room temperature then bake in a 350 degree oven for an hour.
Michelle Cooks 
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