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Christmas and Italian Eat They might not seem like the most obvious pairing, but they have one important thing in common: both are about abundance. From overloaded festive tables to multi-course Italian feasts, the focus is firmly on feeding, sharing and enjoying. And with that abundance inevitably comes leftovers — but that doesn’t have to mean boring repeat turkey sandwiches and reheated veggies.
Instead, this Recipes Give classic Christmas staples a Mediterranean twist by transforming leftovers into three simple but satisfying recipes. Think turkey thigh meatballs served with a rich tomato sauce over creamy polenta – a comforting dish with a new take on tradition. Or Cacciatore-style chicken thighs paired with a silky bread sauce, transforming your roasted leftovers into a vibrant Italian-inspired centerpiece. And for something lighter, there’s turkey and mushroom orzoto, a speedy risotto-like dish that substitutes rice for orzo pasta and sounds like the perfect side of indulgence.
shopping list
- 1 brown onion, finely chopped
- 2 red capsicum, seeded and thinly sliced
- 8 cloves garlic, minced or finely chopped
- 30 grams fresh parsley, finely chopped
- 200g wild mushrooms, broken into bite-sized pieces
- 4 chicken thighs (bone in, skin on)
- 500g minced turkey thigh
- 850ml Milk
- 80 grams hard Italian cheese, finely grated
- 100 grams panko breadcrumbs
- 400 grams canned chopped tomatoes
- 1 teaspoon cider vinegar
- ½ tsp caster sugar
- 75g coarse dry polenta or coarse cornmeal
- 2 tbsp tomato puree or tomato paste
- 187 ml red wine
- 2 beef stock cubes
- 200 grams barley
- 10 tbsp olive oil
- 1 teaspoon ground allspice
Turkey Meatballs with Polenta and Tomato Sauce
If you can’t find polenta, try cheesy mashed potatoes instead.
Material,
50 grams dried panko breadcrumbs
450ml Milk
250 g minced turkey thighs
½ tsp ground allspice
4 cloves garlic
2 tbsp olive oil
400 grams canned chopped tomatoes
1 teaspoon cider vinegar
½ tsp caster sugar
75g coarse dry polenta/coarse cornmeal 15g fresh parsley
30 grams hard Italian cheese
Method,
1. Preheat the oven to 200C and line a medium tray with baking paper, this will be for the meatballs later.
2. Combine 50 grams of breadcrumbs and 75 milliliters of milk in a large bowl. We will use the remaining milk later.
3. Add 250 grams of turkey mince to a bowl with the milk and breadcrumbs. Add ½ tsp allspice and a pinch of salt and pepper. Stir to combine.
4. With wet hands, shape the mixture into 6 equal sized balls and place them on a lined tray. Remember to wash your hands after touching raw meat!
5. Bake in the oven for 12-15 minutes, until golden in places and cooked through. While waiting proceed with the rest of the dish in the next steps.
6. Pour the remaining 375 ml milk and a pinch of salt into a medium saucepan and place it over medium-high heat. While the milk comes to a boil, prepare the rest of the dish in the next step.
7. Peel 4 cloves of garlic and chop them thinly.
8. In a medium frying pan, fry the garlic in 2 tablespoons olive oil over medium heat until golden, 2-3 minutes. While you wait, wash a little and proceed.
9. Add 1 400g tin of tomatoes. Mix 1 teaspoon vinegar, ½ teaspoon sugar and a pinch of salt.
10. Lower the flame and cook on low flame for 8-10 minutes, until it reduces to half. While waiting proceed with the rest of the dish in the next steps.
11. When the milk comes to a boil on the stove, slowly add 75 grams of polenta and whisk while stirring continuously.
12. Reduce the heat to very low and continue cooking the grains for 5-8 minutes, stirring every few minutes, until the mixture dries out slightly and has the consistency of loose mashed potatoes. If it starts getting too thick, add a splash of milk. While waiting proceed with the rest of the dish in the next steps.
13. Finely chop 15 grams of parsley. While you wait for the rest of the dish to cook, do a little washing and get going!
14. Once the polenta is ready, remove the pan from the heat and add over 30 grams of cheese, finely grated. Add 3⁄4 of the parsley and fold everything together, we will use the rest of the parsley for decoration.
15. Divide the polenta among plates and add the meatballs. Spoon over the tomato sauce, scatter over the parsley and serve.
Cacciatore-Style Chicken Thighs with Bread Sauce
Chicken Cacciatore is a classic Italian dish that usually takes AGES to cook. Have this cheat version ready in no time!
Material,
5 tbsp olive oil
4 chicken thighs, bone-in, skin-on 1 brown onion
4 cloves garlic
2 red capsicum
2 tbsp tomato puree/tomato paste 187 ml red wine
1 beef stock cube
50 grams dried panko breadcrumbs
400 ml milk
½ tsp ground allspice
Method,
1. Preheat the oven at 200C.
2. Add 2 tablespoons olive oil to a large, oven-proof frying pan and add 4 chicken thighs, skin side down, lightly salt and pepper. Place the pan over medium heat, let the fat separate from the skin, and fry for 8-10 minutes, until golden. While waiting proceed with the rest of the dish in the next steps.
3. Cut, peel and thinly slice 1 onion and 4 garlic cloves. Remove seeds from 2 red chillies and cut them into thin pieces.
4. When the chicken thighs turn golden, take them out in a plate. Fry the vegetables in the remaining fat for 6-8 minutes, stirring occasionally, until soft. While you wait, wash a little and proceed.
5. When the vegetable becomes soft, add 2 tablespoons tomato paste to it. Fry everything for another 2-3 minutes, until dark and sticky.
6. Turn the heat to high and pour 187ml of wine into the pan. Reduce by 1⁄2, stirring all the time.
7. Break beef stock into cubes and place on thighs, skin side up.
8. Bake in the oven for 15-20 minutes, until the chicken is cooked through and the sauce has reduced by 1⁄2. While waiting proceed with the rest of the dish in the next steps.
9. Add 50 grams of breadcrumbs to a medium saucepan. Add 400 ml milk, ½ tsp allspice, a pinch of salt and well-ground black pepper.
10. Place the pan on high flame and bring everything to a boil. Reduce the heat to medium and simmer for 3-4 minutes, until it thickens, we are looking for a loose mashed potato-like consistency.
11. Divide the bread sauce among plates and spoon over the chicken cacciatore, making sure to serve 2 thighs on each plate. Tuck in!
Turkey and Mushroom Orzoto
If you’re not feeling turkey, why not replace it with sausage meat?
Material,
200 grams wild mushrooms
3 tbsp olive oil
250 g minced turkey thighs
200 grams barley
1 beef stock cube
15 grams fresh parsley
50 grams hard Italian cheese
Method,
1. Break 200 grams of wild mushrooms into small pieces.
2. Add 2 tablespoons olive oil to a large frying pan and place over high heat.
3. Once the oil shimmers and loosens up, add the mushrooms and 250g minced turkey. Fry for 6-8 minutes, until golden in places.
4. Add 200 grams of orzo to the pan and toss to coat it in the oil.
5. Break 1 beef stock cube and add 700ml water. Boil everything.
6. Reduce the heat to medium and cook on low for 8-10 minutes, stirring regularly, until the orzo is soft but still has a slight flavor. The liquid should turn into a loose glaze that covers the grains, adding a splash of water if it gets a little thick. While you wait, proceed with the rest of the dish in the next steps!
7. While waiting for the orzo to cook, finely chop 15 grams of parsley.
8. Once the orzo is ready, remove the pan from the heat and finely grate over 40 grams of cheese, we will use the rest later. Break up the parsley and mix everything together. Season to taste with salt and pepper.
9. Divide the orzoto between plates and finely grate the remaining 10 grams of cheese. Tuck in!
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