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Toad in the hole
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Total Time: 45 minutes
Leftover Christmas meal encased in crispy Yorkshire pudding - a delicious gift all in one bite! Repurpose your leftovers in this epic dish and enjoy the flavors of the holiday all over again.
Ingredients:
2rashers of higher-welfare smoked streaky bacon
4higher-welfare chipolata sausages
4fresh sage leaves
4leftover roast potatoes
4tablespoons leftover stuffing
8leftover Brussels sprouts
2sprigs of fresh rosemary
100 ml sunflower oil
3 large free-range eggs
100 g plain flour
250 ml semi-skimmed milk
1leek
25 g unsalted butter or higher-welfare turkey dripping
80 g leftover cooked higher-welfare turkey meat
1heaped tablespoonplain flour
1tablespooncranberry sauce
700 ml free-range chicken stock
Instructions:
Prepare for baking by adjusting oven shelves to make room for the Yorkshire pudding to rise in the center. Preheat the oven to 220ºC/425ºF/gas 7. Make the Yorkshire pudding batter by whisking together eggs, flour, sea salt, and milk. Wrap half a rasher of bacon around each sausage, adding a sage leaf. Arrange on a baking tray with potatoes, stuffing, and sprouts, sprinkle with rosemary, and bake in the top of the oven for 10 minutes. Preheat sunflower oil in a baking dish in the oven. For the gravy, cook leeks in butter until soft, then add turkey, flour, cranberry sauce, and stock. Simmer until thick and well-seasoned. Carefully pour the hot oil into a baking dish and pour in the batter. Quickly transfer the ingredients from the tray above into the dish and bake for 20 to 25 minutes until golden. Serve the Christmas toad in the hole with gravy, cranberry sauce, and slaw.