Turn leftovers into a beautiful after Christmas dinner

Found this picture again after three years. I remembered that I sure did write up and posted in 2021. If not for my friend asking me how come I didn’t post this. She said she only have the Kale couscous salad but not the pear salad with cheese. The leftover from our Christmas Eve dinner made by my sister is ham, the pear salad made by my other sister, and I made the kale couscous salad, roasted potato and the ready stuffed rolled turkey. I don’t remember what the stuffing was anymore. Bought cranberry jelly and apple sauce.

My other sister made a cheese platter; my niece also made a salad from her own backyard; my nephew brought ice cream, biscuits, and dips. My three brothers-in-law helped set up the dining tables and chairs, garnish the tables, and set up the lights on the trees, fences, and the roof.

Google: “The word “couscous” (alternately cuscus or kuskus) was first noted in early 17th century French, from Arabic kuskus, from kaskasa ‘to pound’, and is probably of Berber origin. The term seksu is attested in various Berber dialects such as Kabyle and Rifain, while Saharan Berber dialects such as Touareg and Ghadames have a slightly different form, keskesu. This widespread geographical dispersion of the term strongly suggests its local Berber origin, lending further support to its likely Berber roots as Algerian linguist Salem Chaker suggests. In modern times, couscous production is largely mechanized, and the product is sold worldwide. This couscous can be sauteed before it is cooked in water or another liquid. Properly cooked couscous is light and fluffy, not gummy or gritty.”

Thanks to God for bringing my friend to asks me where’s the post of this and why am I not posting. Well, when you least expected things will appear; it sure did. Trusting God will help me to write up this post again. I am sure it’s the best Christmas dinner as everyone contributed a plate. The meal is colourful, flavourful, healthy and delicious. Let’s roast the turkey and potato to go with the two different salads!!!

Ingredients

Kale couscous salad

1 1/2 c dry pearl couscous
1 3/4 c vegetables stock
1/2 small onion, cut to small bite
2 Tbs toasted pine nuts
2 Tbs sunflower seeds
1 Tsp minced garlic
4-6 gherkin, cut into small bite
4-6 dates, chopped to bite size
1/4 c finely chopped fresh parsley
3 tablespoons finely chopped fresh basil
1 bunch Tuscan kale, finely chopped
3 Tbs fresh lime juice about 3 limes depending on size
salt
pepper

Red wine dressing

1/4 cup olive oil
2 Tbs red wine vinegar
2-3 Tbs lemon juice
1 Tbs running honey
1 Tsp minced garlic
salt
pepper

Stuffed turkey rolled

2 kg Stuffed turkey rolled
1 jar apple sauce
1 jar cranberry jelly

Roasted potatoes

20 potatoes
2 Tbs oil
1 Tsp garlic powder
salt
pepper

Method

Make kale couscous salad

In a medium bowl, place the kale and lime juice. Mix well so the leaves are well coated. Set aside.

In a large pot, put in vegetable stock, onion, and garlic. Bring to a boil over medium heat, and add the couscous. Cook over medium heat, uncovered, 15-18 minutes or until the liquid has been absorbed and the couscous is al dente, adding water, 1 to 2 Tbs at a time, if couscous starts to stick to the pan. Transfer to a large bowl and let cool. Let the couscous sit for 5-10 minutes, then season with salt and fluff with a fork.

Meantime, prepare the dressing by beating together the ingredients in a bowl. Add kale to the salad bowl, and pour in half of the dressing. Toss the kale with tongs. Add in the couscous, dates, gherkins, toasted pine nuts, sunflower seeds, basil and parsley. Toss together with remaining dressing. Chill in the fridge until ready to serve. Note: Leftovers can be stored in the fridge in airtight container for up to 4 days and served cold or at room temperature.

The next day make stuffed turkey rolled

Note: Make sure thawed the turkey 24 hours in fridge. I removed the box and plastic, place in a plate wrap with a damp towel.

Preheat oven to 170 degrees C. Line baking tray with foil. Place turkey in tray, cover with foil and put in the centre shelf of the oven. Roast for 55-60 minutes. After 30 minutes in the oven roasting, carefully remove the foil. Continue to roast for another 30 minutes or until cooked through, golden brown on top.

Once cooked and bring out carefully as tray is hot. Light spray the foil and lightly cover with the sprayed oil on top of turkey, allowed to rest 15 minutes before cut into slices. I use electric knife to cut them. Plate them up onto your turkey plate or any serving plate.

Make roast potatoes

Increase oven temperature to 220 degrees C. Line a large baking tray with baking paper to prevent the potatoes from sticking. Cut the potatoes about 2-inch chunks. Place them on the prepared baking tray. Drizzle oil over the potatoes, then sprinkle on the garlic powder. Toss with your hands until the potatoes are evenly coated in the mixture. If you needed more oil, drizzle some more oil. Arrange the potatoes in an even layer across the pan with their flat edges against the pan. If needed another tray, lined with baking paper.

Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Be careful when you season with additional salt and some pepper. Note: Leftovers potatoes can be stored in an airtight container, and reheat in the oven for 10 minutes.

To assemble: Bring out both the salads to room temperature. Place kale couscous on the centre left corner, on top place stuffed turkey rolled, at the bottom place some leftovers hams, followed by 2 potatoes and on the center right place the leftovers pear salad. Spoon cranberry jelly on to turkey and apple sauce on to the ham. Enjoy!!!

https://helenscchin.com/2021/12/24/stuffed-turkey-rolled-ham-salads-and-potatoes/

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