Top 6 Christmas Leftover Recipes

Make the Most of Christmas Leftovers: 6 Quick and Tasty Recipes to Fight Food Waste

Fighting Christmas food waste with these top 6 Christmas Leftover Recipes. Every Christmas, kitchens across the UK brim with festive cheer, golden roast turkey, crispy roast potatoes, glistening Brussels sprouts, gravy boats, and platters piled high. But after the guests have gone home and the fridge door can barely close, we’re reminded of a less festive fact: Christmas is one of the most wasteful times of the year. In fact, the UK throws away around 270,000 tonnes of food every festive season, including millions of roast dinners, desserts, and vegetables that could have been reused.

At City Harvest London, we see how much good food goes to waste,  and how easily it can be turned into something nourishing instead. While our team rescues surplus food from businesses and redistributes it to people who need it most, we also champion small, everyday actions at home. Making the most of your leftovers is one of the simplest (and tastiest) ways to reduce food waste this season.

That’s where Christmas leftover recipes come in. With a little creativity, your post-feast fridge can become the starting point for easy, delicious meals,  not a source of guilt. Leftover turkey can become a creamy pasta or a golden toastie; cooked veg can turn into a crispy bubble and squeak or a flavour-packed Korean-style pancake. These quick dishes are all about saving time, money, and good food, and keeping the Christmas joy going well into the new year.

Here are six Christmas leftover recipes to help you reimagine your festive feast and make every bite count.

Our top 6 Christmas Leftover Recipes

1. Turkey & Stuffing Bubble and Squeak

Perfect for: using up turkey, potatoes, and Brussels sprouts.

Ingredients:

• 2 cups leftover roast potatoes

• 1 cup cooked Brussels sprouts, chopped

• 1 cup cooked turkey, shredded

• ½ cup leftover stuffing

• 1 tbsp oil or butter

• Salt and pepper to taste

Method:
Roughly mash the potatoes, then mix in the sprouts, turkey, and stuffing. Heat oil or butter in a frying pan, press the mixture in, and cook until golden and crispy underneath (about 5–7 minutes). Flip or stir to brown both sides. Serve with cranberry sauce or a fried egg.

2. Creamy Turkey and Veggie Pasta

Perfect for: leftover turkey and roasted veg.

Ingredients:

• 200g turkey, shredded

• 150g leftover roasted vegetables (carrots, parsnips, sprouts)

• 200g pasta

• 150ml cream or leftover sauce

• 1 clove garlic, chopped

• 1 tbsp oil

• Optional: cheese or parsley to finish

Method:
Cook the pasta. In a pan, heat oil, cook garlic briefly, then add turkey and veg. Stir in cream or leftover sauce. Combine with drained pasta, season, and finish with cheese or herbs.

3. Festive Fried Rice

Perfect for: mixed vegetables and leftover meats.

Ingredients:

• 2 cups cooked rice

• 1 cup chopped veg (peas, sprouts, carrots)

• 1 cup diced turkey or ham

• 1 egg

• 2 tbsp soy sauce

• 1 tbsp oil

Method:
Heat oil in a frying pan or wok. Add veg and meat, stir-fry for 2 minutes. Push aside, scramble the egg, then mix in rice and soy sauce. Stir until hot and evenly coated.

4. Roast Potato and Cheese Frittata

Perfect for: leftover roasties and parsnips.

Ingredients:

• 5 eggs

• 2 cups chopped roast potatoes and veg

• 50g cheese, grated

• 1 tbsp oil or butter

• Salt and pepper

Method:
Heat oil in an ovenproof pan, add roast veg to warm. Beat eggs, pour over veg, top with cheese. Cook on the hob until nearly set, then grill until golden. Slice and serve warm.

5. Cranberry & Turkey Toasties

Perfect for: a quick festive lunch.

Ingredients:

• 2 slices bread

• 1–2 tbsp cranberry sauce

• 2 slices turkey

• 1 slice cheese (Brie or Cheddar)

• Butter for spreading

Method:
Butter the outsides of both bread slices. On the inside, spread cranberry sauce, layer turkey and cheese. Toast in a hot pan or sandwich press for 2–3 minutes per side until golden and melted.

6. Brussels Sprout Yachaejeon (Korean Vegetable Pancake)

Perfect for: leftover sprouts and mixed vegetables.

Ingredients:

• 1 cup finely sliced Brussels sprouts

• ½ cup grated carrot or cabbage

• ½ cup spring onions, chopped

• ½ cup plain flour

• ¼ cup cold water (plus a little more if needed)

• 1 egg (optional for binding)

• Pinch of salt

• Oil for frying

Dipping sauce (optional):

• 2 tbsp soy sauce

• 1 tsp rice vinegar or lemon juice

• Pinch of chilli flakes or sesame seeds

Method:
Mix flour, water, salt, and egg (if using) into a thin batter. Add the vegetables and stir to coat evenly. Heat a little oil in a frying pan over medium-high heat. Pour in the mixture, spreading thinly. Cook 3–4 minutes per side until golden and crisp. Slice into wedges and serve with dipping sauce.

Tip: This savoury pancake is light yet satisfying — a great way to give leftover sprouts new life with a bit of global flair! 

Watch a short video here. 

How did you find these Christmas leftover recipes? We’d love to know if you tried and enjoyed them. Please email comms@cityharvest.org.uk with any feedback or photos.