The festive season in Ireland is never truly complete without the creative transformation of Christmas Day leftovers into a hearty secondary feast. Renowned chef Neven Maguire showcased this decadent gratin during his recent visit to Limerick, proving that day-old turkey and ham can be even more delicious when baked in a rich, cheesy sauce.
This indulgent gratin combines tender chunks of leftover turkey and salty ham in a luscious, velvety sauce made with double cream and sharp mature cheddar. A base of sautéed leeks, spring onions, and garlic provides a sweet aromatic depth, while a hint of Dijon mustard and fresh herbs cuts through the richness.
The entire dish is topped with a crunchy blend of panko and fresh breadcrumbs, then baked until golden and bubbling for the ultimate post-Christmas comfort food.
Neven’s leftover ham and turkey gratin recipe
Serves: 6-8 people
Ingredients
- 50g butter
- 4 spring onions, thinly sliced
- 1 leek washed and sliced
- 1 clove garlic, crushed
- 50g plain flour
- 300ml chicken or turkey stock
- 300g leftover turkey, cut into pieces
- 250g leftover ham, cut into pieces
- 200ml double cream
- 100g mature cheddar cheese
- 1 tablesp. Dijon mustard
- A small handful flat-leaf parsley chopped
- 1 teasp. fresh thyme leaves chopped
- 120g mix of panko and fresh breadcrumbs
Steamed green vegetables, to serve
Method
Melt the butter in a large pan over a medium heat.
Once foaming, add the leeks and spring onions with a pinch of salt, and cook for 10 minutes until softened.Add the garlic and thyme and cook for 1 minute.
Add the flour and cook for another 2 minutes until turning sandy, then gradually pour in the stock until smooth. Simmer for 10-15 minutes or until thickened.
Remove from the heat and stir in the turkey meat, ham, cream, mustard and cheddar cheese.
Season to taste.
Set aside to cool to room temperature, then stir through the parsley.
Preheat the oven to 190°C (375°F/Gas Mark 5). Spoon the filling into a 20cm x 30cm baking dish, sprinkle with breadcrumbs and bake for 25-30 minutes until the breadcrumbs are golden.
About Chef Neven Maguire
Neven Maguire is one of Ireland’s most beloved chefs and the proprietor of the award-winning MacNean House and Restaurant in County Cavan. He is a prolific cookbook author and a familiar face on RTÉ, where he shares his passion for high-quality Irish ingredients and family-friendly cooking. Through his cookery school and television appearances, he has become a leading authority on modern Irish cuisine and home-style entertaining.
* This article was originally published by Bord Bia.
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