FreeFree recipe · Christmas Leftovers
Creamy turkey and corn bake
Soft savory tray bake packed with creamy turkey and sweetcorn.
- Yield
- 6 servings
- Prep
- 20 min
- Cook
- 43 min
- Resting / chilling
- 5 min
- Total time
- 1 h 8 min
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Ingredients
- 360 g leftover roast turkey, shredded
- 200 g cooked corn, drained
- 80 g chopped onion
- 20 ml olive oil
- 160 g cream cheese
- 240 ml milk
- 150 g eggs without shells, about 3
- 200 g plain wheat flour
- 12 g baking powder
- 3 g salt
- 5 ml oil for greasing the pan
Method
- Preheat the oven to 180 °C (356 °F) and grease a 20 × 28 cm pan.
- Soften onion in olive oil over medium heat for 3 minutes until translucent.
- Add turkey, corn and cream cheese; stir for 5 minutes until the turkey reaches 74 °C (165 °F) at its center.
- Whisk milk, eggs, flour and salt into a smooth batter.
- Fold baking powder into the batter.
- Pour half the batter into the pan and spread the filling over it.
- Cover with the remaining batter.
- Bake for 35 minutes until golden and set; check the center reaches 74 °C (165 °F).
You'll need
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Presentation
Serve 1 large square per person; enjoy immediately after preparation.
Suggested pairing
Use leftover chicken instead; without leftovers, fully cook fresh turkey breast and shred it.
Storage
Keep the finished dish in a shallow covered container at 4 °C (40 °F) or below. Eat within 24 hours without exceeding 3 days from the original cooking of the leftovers. Do not reheat twice.
Make ahead
Within 2 hours of Christmas dinner, divide cooked leftovers into shallow covered containers and refrigerate at 4 °C (40 °F) or below. Use within 3 days of the original cooking; for later use, freeze promptly in dated, portioned containers. Thaw in the refrigerator, never on the counter. Reheat only the needed portion once.
Food safety
Discard perishable leftovers left unrefrigerated for over 2 hours (over 1 hour above 32 °C (90 °F)). Reheat previously cooked food to 74 °C (165 °F) at its center using a food thermometer, only once. Repurposing does not reset the storage clock. Check gluten, milk, egg and other allergens; when uncertain, discard. Promptly chill cooked rice due to Bacillus cereus risk.
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