An indulgent and warming family meal that uses up the best bits of Christmas dinner leftovers
I large onion
8 cooked pigs in blankets or chipolatas, cut into bitesize pieces
3 tbsp wholegrain mustard
50g plain flour
1 chicken stock cube, crumbled
150ml white wine
500ml leftover gravy or chicken stock
6 leftover stuffing balls, broken into chunks
300g leftover shredded turkey (substitute for goose or chicken if required)
100g crème fraiche
A bunch of parsley, chopped
800g leftover cooked roast potatoes
50g grated cheddar
Heat the oven to 200°c/ 160°c fan/ gas 6.
Heat a table spoon of olive oil and a knob of butter in a large, oven-proof dish. Chop and add the onion, cooking until soft. Add 2 tablespoons of the mustard, the flour and stock cube into the onions and gently fry for 1-2 mins.
Gradually add the wine, stirring to combine and then slowly add the gravy or stock. Stir into a smooth sauce, season and simmer for 5 mins.
Add the pigs in blankets or chipolatas into the dish along with the turkey, stuffing pieces, the remaining mustard, crème fraiche and parsley. When bubbling, crumble the potatoes over the top of the filling so you have some larger and smaller chunks.
Scatter a light layer of the breadcrumbs and cheese on top and bake for a further 20 minutes or until the potatoes are crisp and the filling is bubbling around the edges.
If making extra quantities, tip the filling into the spare containers and top with the potatoes, breadcrumbs and cheese.