Leftover Turkey Bake

Christmas is over, yet we’ve got tons of stuff in our fridge that we didn’t quite get around to eating. Pairing that with a huge hunk of leftover turkey, and I’ve got an easy recipe idea for this week. Here is what I used for my leftover turkey bake, although it’s really just a hodgepodge of what I had leftover:

1 pound cooked turkey, chopped into cubes

  • 1 carrot, cut into small chunks
  • 1/2 zucchini cut into small chunks
  • 1 cup chopped Savoy cabbage
  • 1/2 head of broccoli, chopped
  • 1 1/2 cups gravy
  • 1 pound chopped potatoes
  • 1/2 tablespoon each of sage, thyme, & rosemary
  • Sea salt
  • Olive oil to drizzle

 First, chop up your turkey and fresh veg, and place into a baking dish.

 Next, comes 1 1/2 cups gravy. If you have leftover gravy, use that. Otherwise, I used 1 1/2 cups hot water and added some instant gravy granules, stirring until thick.
Pour the gravy over the chopped turkey and veg. Use a large spoon the stir it in throughout to make sure the meat and veg are coated.

Wash and roughly chop about a pound of potatoes.

 Place them into a medium sized bowl. Drizzle them with olive oil. Next, sprinkle in the sage, thyme, and rosemary, topping it off with a pinch or two of sea salt as desired. Use a large spoon or your hands to mix it up, making sure the potatoes are covered in the olive oil and herbs.

Place the potatoes on top of the veg, forming a top layer. If you have lots of leftover mashed potatoes, you can spread the mash over the top instead. Heat your oven to 180C / 350F and bake for 55 -60 minutes. If your bake is topped with mashed potatoes, 45 minutes should suffice.

And there you go, Leftover Turkey Bake for dinner! It’s an easy way to use up your leftover meat, veg, and gravy after the holiday feast. The recipe can also be delicious if using leftover ham or roast beef.  And this leftover bake makes still more leftovers for lunch if you have to work today, like me. Enjoy your time off and relish the last days of 2015! Thanks for reading and Happy Eating!

today’s leftover lunch

Christmas Sugar Cookies with Festive Icing

Merry Christmas everyone! I hope everyone has had a festive season with friends and family. This last seasonal cookie recipe is a simple favorite I’ll be bringing to the in-laws today. It’s a simple sugar cookie recipe with simple icing, and it’s the kind of thing you can always modify according to your tastes. Here is what you’ll need:

1/2 cup butter, softened

  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • 1 egg, beaten
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

First, cream the butter and sugar. Then add in the beaten egg and vanilla, mixing very well.  Finally add in the dry ingredients bit by bit until a dough forms. It really is that easy! Put into the fridge for 3 hours, or until dough is chilled.

Once the dough is cold, roll it out and cut out various shapes with your cookie cutters. Place onto a greased or lined baking tray.

Bake for 8-10 minutes at 350F / 180C.

Once baked, take out of the oven and let cool completely. Sometimes I’ll even bake them the day before I ice them.

Now for the icing! It’s pretty simple, just a bit of milk and icing or powdered sugar. You can start by trying 2 tablespoons of milk and 1/4 cup of sugar. It will take a lot of sugar to get the right consistentcy. Keep stirring with a whisk adding the sugar bit by bit.

Add your food coloring and continue to stir.

Once it’s nice and thick, you can begin icing your cookies.

Use a bit and lightly spread it towards the edge using the tip of your spoon or even a toothpick.

Sprinkle while the icing is wet and let dry completely, and there you have it! Festive Christmas cookies. There are so many ways you can decorate these, but I chose to go simple this year. I may try some piping next year, but we’ll see. Wherever you are, have a very Merry Christmas! Enjoy the food around you and hopefully I’ll have some ideas for leftovers soon! Thanks for reading and Happy Eating!

Soft Spiced Cookies

What does Christmas smell like to you? I always associate it with things like cinnamon, spice, and sweetness. These cookies then, to me, are like bite sized bits of the holidays as they are truly made with sugar, spice, and everything nice. Here is what you’ll need:


  • 3/4 cup butter
  • 1 cup sugar
  • 1 beaten egg
  • 1/4 cup golden syrup
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ginger
  • 1/2 teaspoon all spice

First, cream the butter and sugar. You can always let the butter sit out for an hour or so to make it soft and easier to handle.

Then beat the egg and add it to the creamed butter/sugar mixture along with the golden syrup. Mix until smooth.

Next, add the flour, salt, baking powder and spices. Mix well until all ingredients are incorporated.

Place the dough in the fridge for several hours until very firm. Don’t take it out early like I did.

Once chilled, roll the dough into balls and dip in sugar if you like. Place them on a lined tray and bake at 350F / 180C for 10 minutes. This time will ensure the cookies come out soft. A longer baking time will give you a firmer, even crunchier cookie.

And there you go, Soft Spiced Cookies, perfect for Christmas! As you can see in the photo, my cookies turned out very flat. This is because the dough wasn’t as cold as it should have been. A much colder dough will ensure the cookies turn out much more of a dome shape. They were still soft and delicious, with the fragrant taste of Christmas. These were also very easy to make and I will definitely try these again before Friday morning. Thanks for reading and Happy Eating!



UPDATE: I redid these, as seen below, and the result was much more delicious. Always remember, chill your dough!


Dairy Free Chocolate Crinkle Cookies

Onwards toward Christmas! And what better way to do that than with cookies! I decided to make Chocolate Crinkle Cookies because they are soft and delicious. However, as I’ve run out of butter but have heaps of coconut oil, I decided to make this batch dairy free! Here is what you’ll need:


  • 1/2 cup unsweetened cocoa 
  • 1 cup sugar
  • 1/2 cup coconut oil
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ~1/2 cup powdered sugar for coating

First in a medium size bowl, combine the cocoa, sugar, and coconut oil. Mix until the oil is evenly distributed.

In a small bowl, beat both eggs. Anytime a recipe calls for eggs, I always choose to beat them separately first to ensure a smooth dough. Add this to the chocolate mixture along with the vanilla.

In a separate bowl, combine the flour, baking powder, and salt. Add this to the other bowl and combine until very smooth. Place this into the fridge for 4 hours to harden the dough before you handle it.

Preheat the oven to 350F / 180C. Roll a 1 inch ball of dough in your hands, then douse it generously in powdered sugar.

Place each powdered ball on a lined baking sheet.  Bake for 10-12 minutes. You don’t want to over cook these. If they seem a bit soft, that’s ok. As they cool, they will firm up, but will still be chewy.

And there you go, Dairy Free Chocolate Crinkle Cookies! These are soft, chewy, melt in your mouth bites of joy. It is the perfect treat for those of you who are looking for something dairy free, or if you’ve simply run out of butter but have coconut oil on hand. Crinkle Cookies are also a really easy thing to make for Christmas parties, cookie exchanges, or a simple gift. Keep an eye out for more cookie recipes here at Bristol is Home. Thanks for reading and Happy Eating!


Boozy Blackberry Rhubarb Crumble

I’ve been gone for a bit exploring the Christmas markets in Germany and having a rest in general. Now that the holidays are in full swing, I’m just trying to find the time to bake amidst my new work schedule. I did however manage to find time to test out the blackberry gin I’ve had steeping in the cupboard since August!

You might recall the bounty of blackberries I picked this summer in and around Bristol. During one of my last, sweet hauls, I decided to try making my own blackberry infused gin. I took about 2 cups of fresh rinsed berries and completely covered them in sugar in a clean jar. I then covered the lot in a bottle of Plymouth gin, gave it a shake, and let in hang out in a dark spot until now. The result was delicious. But, I still had 2 cups of boozy berries hanging out in the jar. So I thought, crumble!! Here is what you’ll need:


  • 2 cups of blackberries (boozy or regular)
  • 5 cups of chopped rhubarb
  • 1/2 cup sugar (or more if you like)
  • 3 tablespoons butter
  • 1/2 cups oats
  • 1/2 cup almond flour
  • 1/2 cup brown sugar

  Place the fruit in a baking dish and toss it with the sugar, making sure it is all coated. Set aside and preheat your oven to 350F / 180 C.
  Next, you’ll make the crumble topping. I like this recipe as it doesn’t use any traditional flour, so might be a good option for gluten free friends as long as your oats are GF certified. If not, you can make it with all almond flour. Soften the butter and add the oats, almond flour, and brown sugar. Mix well with a spoon or with your clean hands until it’s crumbly but more or less sticks together. 

Pour over the top and press lightly.

  Stick in the oven for 50-60 minutes, basically until the rhubarb is soft. Taking it out too early will result in harder rhubarb which may not taste as nice.
And there you have it, Boozy Blackberry Rhubarb Crumble.  It’s the best way to get a little kick with one of your 5-a-day!  It’s also a slightly healthier treat for holiday get togethers and a great option for gluten free folks.  You can even make it paleo by using honey and maple syrup instead is sugar, coconut oil instead of butter and all almond flour instead of adding oats.  This turned out so delicious and was the perfect dessert to accompany a long night of sleep. I hope you’re enjoying the days leading up to Christmas! Thanks for reading and Happy Eating!!


Post Thanksgiving Pumpkin Pie


Ok, so this post is a little late coming. It’s not that I was busy, but damn, doesn’t this weather make you just want to do nothing all day? Anyway, as it is now December, I figured I would post a quick Thanksgiving recipe that is a staple in many American homes. Also, I cannot claim this recipe as my own.  However, the Libby’s pumpkin pie recipe on the back of the cans of their solid pack pumpkin has always been my go to recipe as it’s simple and delicious. Here is what you’ll need:

  • 1 pie crust 
  •  2 eggs, beaten
  • 1  1/2 cups evaporated milk
  • 3/4 cup sugar
  • 1 can pumpkin 
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice


We decided to make our own pie crust with 3 1/2 cups flour, 2 sticks of butter, and about 3-4 tablespoons of cold water. 

After cutting in the cold butter, mix with your hands until it resembles a crumbly mixture as seen above. Then add the cold water, one tablespoon at a time as needed, until a soft, malleable dough is formed.



Once you’re satisfied with the consistency, roll in plastic wrap and chill in the fridge for 30 minutes.


 Once cold, unwrap and roll out carefully on a fully floured surface.  Gently transfer to your pie dish in whatever manner you can. You can then blind bake it for 10-15 minutes. However, growing up, my mom always just used the crust without pre baking and it turned out just fine.


Once your crust is ready for filling, you can go ahead and prepare the good stuff.  First, beat the eggs.  Do not over beat, just get them nice and smooth as if you were doing scrambled eggs.  


Next, add in the milk, sugar, pumpkin, and spices.  I used a whisk in order to get a smooth, silky consistency.


Pour it in your pie crust, and bake at 350 F / 180 C for 45 minutes, or until it is just set and a knife comes out clear. Make sure you place it on the middle or bottom rack to avoid burn marks. Also, if you pre baked the crust, you might want to cover the ridge with foil to avoid it getting too brown.

  And there you have your very own pumpkin pie, the most classic of Thanksgiving treats! This recipe comes out creamy, yet light and full of flavor.  A few tips for making this pie though.  Whether home made or store bought, make sure your pie crust is chilled when you put it in the oven to prevent it from shrinking on the sides.  And if you do decide to blind bake it, baking beads help keep the bottom from rising. Also, there is the whole timing thing. Depending on how efficiently your oven heats, you may need to adjust the time.  You should take it out when it is just set, otherwise it will crack as mine did. I probably overdid it by 5 minutes, although it still tasted lovely. Lastly, make sure the pie cools completely before serving, otherwise it may end up a bit of a mess on your plate.

That’s it for this week Bristol! Bundle up out there, but enjoy the cool air before it really turns nasty. As always, thanks for reading and Happy Eating!