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Festive Leftovers Hotpot
Make the most of Christmas leftovers with this hearty, warming hotpot, packed with roasted potatoes, seasonal vegetables and succulent pieces of leftover turkey, ham and pigs in blankets. Simmered in a rich, savoury gravy enhanced with Country Range Brown Sauce, this comforting one-pan dish is a delicious way to turn festive favourites into a satisfying winter menu special.
Cooking Time 50 Minutes
Portions
10
Ingredients
Increase Portion Size
- g leftover cooked turkey, cut into bite-sized pieces
- g leftover cooked ham, diced
- leftover pigs in blankets, halved
- g leftover roast potatoes, halved or quartered
- g cooked carrots, cut into chunks
- g cooked parsnips, cut into chunks
- g cooked Brussels sprouts, halved
- large onions, sliced
- garlic cloves, crushed
- ltr chicken or turkey stock
- ml Country Range Brown Sauce
- tbsp vegetable oil
- tsp fresh thyme leaves
- sprigs fresh rosemary
- tbsp plain flour
- g Salt and freshly ground black pepper, to taste
- portion Fresh parsley, chopped, to garnish
-
1
Step 1
Prepare the base: Heat the vegetable oil in a large, heavy-based ovenproof pan over a medium heat. Add the sliced onions and cook for 5–7 minutes until softened and lightly caramelised. -
2
Step 2
Add the aromatics: Stir in the crushed garlic, thyme and plain flour. Cook for 1 minute, stirring continuously. -
3
Step 3
Create the gravy: Gradually pour in the stock, stirring well to prevent lumps. Add the Country Range Brown Sauce and rosemary, then bring to a gentle simmer until the gravy begins to thicken. -
4
Step 4
Add the leftovers: Stir in the turkey, ham, pigs in blankets, roast potatoes, carrots, parsnips and Brussels sprouts. Mix gently to coat everything in the rich gravy. -
5
Step 5
Cook the hotpot: Simmer gently for 10–15 minutes, stirring occasionally, until the ingredients are piping hot throughout and the gravy has developed a rich, glossy finish. If the mixture becomes too thick, add a little extra stock. -
6
Step 6
Finish and serve: Remove the rosemary sprigs, season to taste and garnish with fresh parsley. Serve hot in bowls with crusty bread or seasonal greens.
Ingredients
Increase Portion Size
- g leftover cooked turkey, cut into bite-sized pieces
- g leftover cooked ham, diced
- leftover pigs in blankets, halved
- g leftover roast potatoes, halved or quartered
- g cooked carrots, cut into chunks
- g cooked parsnips, cut into chunks
- g cooked Brussels sprouts, halved
- large onions, sliced
- garlic cloves, crushed
- ltr chicken or turkey stock
- ml Country Range Brown Sauce
- tbsp vegetable oil
- tsp fresh thyme leaves
- sprigs fresh rosemary
- tbsp plain flour
- g Salt and freshly ground black pepper, to taste
- portion Fresh parsley, chopped, to garnish
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