30 Boxing Day Meal Prep Ideas for Effortless Holiday Leftovers

Boxing Day has always been a special time for me. The hustle and bustle of Christmas have passed, and now it's all about relaxing and enjoying the festive leftovers. It's the perfect time to get creative and transform those holiday remnants into delicious new dishes.

"30 Boxing Day Meal Prep Ideas for Effortless Holiday Leftovers" is my go-to guide for making the most out of everything that's still in the fridge. Let's dive into some of my favorite recipes that are easy to prepare, incredibly tasty, and perfect for feeding the family in those lazy days after Christmas.

1. Turkey and Cranberry Quesadillas

Who could resist the combination of leftover turkey and tart cranberry sauce in a crispy tortilla?

Ingredients:

• Leftover turkey, shredded
• Cranberry sauce
• Shredded cheddar cheese
• Flour tortillas
• Butter

Instructions:

1. Preheat a skillet over medium heat.
2. Butter one side of a flour tortilla and place it butter-side down in the skillet.
3. Layer shredded turkey, cranberry sauce, and cheddar cheese on half of the tortilla.
4. Fold the tortilla in half and cook until the cheese is melted and the tortilla is golden brown, about 3-4 minutes per side.
5. Slice and serve warm.

2. Ham and Cheese Breakfast Casserole

This hearty casserole is a great way to use up leftover ham and ensure everyone gets a satisfying breakfast.

Ingredients:

• 2 cups leftover ham, diced
• 8 eggs
• 1 ½ cups milk
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 6 slices of bread, cubed
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Add the bread cubes, ham, and cheeses to the bowl, stirring to combine.
4. Pour the mixture into a greased 9x13-inch baking dish.
5. Bake for 40-45 minutes, until the casserole is set and the top is golden brown.
6. Let it cool for a few minutes before slicing and serving.

3. Mashed Potato Pancakes

Transform those extra mashed potatoes into crispy, golden pancakes that everyone will love.

Ingredients:

• 2 cups leftover mashed potatoes
• 1 egg, beaten
• ¼ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• 2 green onions, chopped
• Salt and pepper to taste
• Butter or oil for frying

Instructions:

1. In a bowl, combine the mashed potatoes, egg, flour, Parmesan, green onions, salt, and pepper.
2. Heat butter or oil in a large skillet over medium heat.
3. Drop spoonfuls of the potato mixture into the skillet, flattening them into pancake shapes.
4. Cook until golden brown on each side, about 3-4 minutes per side.
5. Serve with a dollop of sour cream or applesauce.

4. Leftover Roast Beef Stroganoff

This creamy dish is perfect for using up any leftover roast beef you might have.

Ingredients:

• 2 cups leftover roast beef, sliced thin
• 1 cup beef broth
• 1 cup sour cream
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 tbsp flour
• Egg noodles
• Salt and pepper to taste

Instructions:

1. Cook the egg noodles according to package instructions.
2. In a large skillet, sauté the onions and garlic until softened.
3. Add the mushrooms and cook until tender.
4. Stir in the flour and cook for another minute.
5. Slowly add the beef broth, stirring constantly until the sauce thickens.
6. Add the sour cream and sliced roast beef, and cook until heated through.
7. Season with salt and pepper and serve over cooked egg noodles.

5. Holiday Stuffing Muffins

These cute and convenient muffins are a fantastic way to repurpose leftover stuffing.

Ingredients:

• 3 cups leftover stuffing
• 2 eggs, beaten
• ¼ cup chicken broth

Instructions:

1. Preheat your oven to 350°F.
2. In a mixing bowl, combine the stuffing, beaten eggs, and chicken broth.
3. Grease a muffin tin and divide the stuffing mixture evenly among the cups.
4. Bake for about 25-30 minutes until the muffins are set and lightly browned on top.
5. Let cool slightly before removing from the tin and serving.

6. Cranberry Turkey Salad

A refreshing and light salad that repurposes turkey and cranberry sauce in a delightful way.

Ingredients:

• 2 cups leftover turkey, chopped
• 1/2 cup cranberry sauce
• 1/4 cup mayonnaise
• 1 celery stalk, diced
• 1 green apple, diced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped turkey, cranberry sauce, and mayonnaise.
2. Add the diced celery and green apple, stirring to mix well.
3. Season with salt and pepper to taste.
4. Serve chilled on a bed of lettuce or scooped into whole-grain rolls.

7. Veggie Shepherd's Pie

A festive twist on a classic comfort food, perfect for using up both leftover veggies and mashed potatoes.

Ingredients:

• 2 cups leftover mixed vegetables (carrots, peas, green beans)
• 1 cup leftover mashed potatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Heat olive oil in a skillet and sauté the onion and garlic until softened.
3. Add the mixed vegetables and vegetable broth, cooking until heated through.
4. Transfer the mixture to a baking dish and spread evenly.
5. Top with mashed potatoes, spreading them out to completely cover the vegetable mixture.
6. Bake for 20-25 minutes until the top is golden and the filling is bubbly.
7. Let it cool slightly before serving.

8. Ham and Swiss Sliders

These mini sandwiches are perfect for a casual Boxing Day lunch or snack.

Ingredients:

• Hawaiian sweet rolls
• Leftover ham, sliced
• Swiss cheese, sliced
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp melted butter
• 1 tbsp poppy seeds

Instructions:

1. Preheat the oven to 350°F.
2. Slice the Hawaiian rolls horizontally but keep them connected and place them on a baking sheet.
3. Mix the mayonnaise and Dijon mustard, spreading the mixture on the bottom half of the rolls.
4. Layer the ham and Swiss cheese evenly over the rolls.
5. Place the top half of the rolls back on.
6. Brush the tops with melted butter and sprinkle with poppy seeds.
7. Cover with aluminum foil and bake for 10 minutes.
8. Remove the foil and bake an additional 5-10 minutes until the cheese is melted and the tops are lightly browned.
9. Slice into individual sliders and serve warm.

9. Sweet Potato and Turkey Hash

A simple and savory breakfast option that brings new life to leftover sweet potatoes and turkey.

Ingredients:

• 2 cups leftover turkey, diced
• 2 cups leftover roasted sweet potatoes, diced
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, bell pepper, and garlic, cooking until softened.
3. Stir in the sweet potatoes and turkey, cooking until heated through and slightly crispy.
4. Season with salt and pepper to taste.
5. Serve hot with a fried egg on top if desired.

10. Pork and Apple Tacos

An exciting use for leftover pork roast and a fun twist with sweet apples.

Ingredients:

• 2 cups leftover pork roast, shredded
• 2 apples, thinly sliced
• 1 red onion, thinly sliced
• Corn tortillas
• 1/4 cup sour cream
• 1 tbsp honey
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. Heat the shredded pork in a skillet over medium heat until warmed through.
2. In a small bowl, mix the sour cream and honey.
3. Warm the tortillas in a separate skillet or microwave.
4. Layer the tortillas with pork, apple slices, and red onion slices.
5. Drizzle with the honey sour cream sauce and top with fresh cilantro.
6. Serve with lime wedges on the side.

11. Brie and Cranberry Grilled Cheese

This decadent sandwich takes leftover Brie and cranberry sauce to a whole new level.

Ingredients:

• 8 slices of bread
• Leftover Brie cheese
• Cranberry sauce
• Butter

Instructions:

1. Butter one side of each slice of bread.
2. Heat a skillet over medium heat.
3. Place one slice of bread, butter side down, in the skillet.
4. Layer with slices of Brie and spoonfuls of cranberry sauce.
5. Top with another slice of bread, butter side up.
6. Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
7. Slice and serve warm.

12. Roast Veggie and Hummus Wrap

A healthy and satisfying wrap that’s a great way to use up extra roast veggies and hummus.

Ingredients:

• Leftover roasted vegetables
• Whole wheat wraps
• Hummus
• Fresh spinach leaves

Instructions:

1. Spread a generous layer of hummus on the whole wheat wraps.
2. Layer with leftover roasted vegetables and fresh spinach leaves.
3. Roll up the wraps tightly and slice in half.
4. Serve immediately or wrap in foil for an on-the-go meal.

13. Turkey and Stuffing Stuffed Peppers

An innovative dish that repurposes turkey and stuffing in colorful bell peppers.

Ingredients:

• 4 bell peppers, tops cut and seeds removed
• 2 cups leftover turkey, shredded
• 2 cups leftover stuffing
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F.
2. Mix together the turkey and stuffing in a large bowl.
3. Stuff each bell pepper with the turkey and stuffing mixture.
4. Place the stuffed peppers in a baking dish.
5. Top each pepper with shredded mozzarella cheese.
6. Bake for 30 minutes until the peppers are tender and the cheese is melted and bubbly.
7. Let cool slightly before serving.

14. Butternut Squash and Sausage Soup

A cozy and warming soup that rejuvenates leftover butternut squash and sausage.

Ingredients:

• 2 cups leftover roasted butternut squash
• 1 lb leftover sausage, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the sausage and cook until browned.
3. Stir in the roasted butternut squash and chicken broth.
4. Bring to a simmer and add the dried thyme, salt, and pepper.
5. Cook for 15-20 minutes, stirring occasionally.
6. Use an immersion blender to blend the soup until smooth, if desired.
7. Serve hot with crusty bread.

15. Turkey Pot Pie

A classic comfort dish that's perfect for using up leftover turkey and veggies.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 cups mixed vegetables (carrots, peas)
• 1 pie crust (store-bought or homemade)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. In a large skillet, melt the butter and sauté the onion and garlic until softened.
3. Stir in the flour and cook for a minute.
4. Gradually add the chicken broth and milk, stirring constantly until the sauce thickens.
5. Add the turkey and mixed vegetables, cooking until heated through.
6. Season with salt and pepper.
7. Pour the mixture into a pie dish and cover with the pie crust.
8. Cut a few slits in the top of the crust for ventilation.
9. Bake for 30-35 minutes until the crust is golden brown.
10. Let cool slightly before slicing and serving.

16. Cranberry and Brie Bruschetta

A delightful appetizer that highlight leftover cranberry sauce and creamy Brie.

Ingredients:

• Baguette, sliced into rounds
• Leftover Brie cheese
• Cranberry sauce
• Fresh thyme, chopped

Instructions:

1. Preheat your oven to 375°F.
2. Place the baguette slices on a baking sheet and toast in the oven for 5-7 minutes until golden.
3. Spread a slice of Brie cheese onto each toasted baguette slice.
4. Top with a spoonful of cranberry sauce.
5. Garnish with fresh thyme if desired.
6. Serve immediately.

17. Turkey and Avocado Salad

A fresh and nutritious salad that utilizes leftover turkey in a light, flavorful way.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• Mixed greens
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the mixed greens on a large platter.
2. Top with the shredded turkey, avocado, cherry tomatoes, and cucumber.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad.
5. Serve immediately.

18. Stuffing Frittata

A delightful and savory Frittata made with leftover stuffing and fresh eggs.

Ingredients:

• 2 cups leftover stuffing
• 6 eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Stir in the leftover stuffing and shredded cheddar cheese.
4. Heat olive oil in an oven-safe skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for a few minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is fully set and slightly golden.
7. Let cool slightly before slicing and serving.

19. Holiday Pizza

A festive pizza that combines your favorite holiday leftovers in a fun and unexpected way.

Ingredients:

• Pizza dough (store-bought or homemade)
• Leftover turkey or ham, shredded
• Cranberry sauce
• Leftover roasted vegetables (Brussels sprouts, sweet potatoes)
• Shredded mozzarella cheese
• Fresh arugula (optional)

Instructions:

1. Preheat the oven to 450°F.
2. Roll out the pizza dough on a floured surface and transfer to a baking sheet or pizza stone.
3. Spread a thin layer of cranberry sauce over the dough.
4. Top with shredded turkey or ham and leftover roasted vegetables.
5. Sprinkle with shredded mozzarella cheese.
6. Bake for 10-15 minutes until the crust is golden and the cheese is bubbly.
7. Top with fresh arugula if desired and serve hot.

20. Brussel Sprout and Bacon Salad

A crispy and savory salad that makes use of leftover roasted Brussels sprouts and crispy bacon.

Ingredients:

• 2 cups leftover roasted Brussels sprouts, halved
• 6 slices cooked bacon, crumbled
• 1/4 cup shaved Parmesan cheese
• 1/4 cup balsamic vinaigrette

Instructions:

1. In a large bowl, combine the roasted Brussels sprouts and crumbled bacon.
2. Drizzle with balsamic vinaigrette and toss to coat.
3. Sprinkle with shaved Parmesan cheese.
4. Serve immediately as a hearty side dish or light main course.

21. Sweet Potato and Black Bean Tacos

A delicious and filling taco option that uses leftover sweet potatoes and adds a healthy twist.

Ingredients:

• 2 cups leftover roasted sweet potatoes, diced
• 1 can black beans, drained and rinsed
• Corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. In a large skillet, combine the diced sweet potatoes and black beans, heating until warmed through.
2. Warm the corn tortillas in a separate skillet or microwave.
3. Fill each tortilla with the sweet potato and black bean mixture.
4. Top with avocado slices and fresh cilantro.
5. Serve with lime wedges on the side.

22. Leftover Meatball Subs

Turn those leftover meatballs into delicious and hearty subs.

Ingredients:

• Leftover meatballs
• Sub rolls
• Marinara sauce
• Shredded mozzarella cheese
• Fresh basil, chopped

Instructions:

1. Preheat your oven to 375°F.
2. Heat the leftover meatballs in marinara sauce until warmed through.
3. Place the meatballs and sauce into sub rolls.
4. Top with shredded mozzarella cheese.
5. Place the subs on a baking sheet and bake for 10 minutes until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve immediately.

23. Apple and Cranberry Crisp

A sweet and tangy dessert that uses up leftover cranberries and apples from holiday pies.

Ingredients:

• 4 cups apples, peeled and sliced
• 1 cup leftover cranberry sauce
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F.
2. In a baking dish, combine the sliced apples and cranberry sauce.
3. In a bowl, mix together the oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
4. Sprinkle the oat mixture over the apples and cranberries.
5. Bake for 35-40 minutes until the topping is golden brown and the apples are tender.
6. Serve warm with ice cream or whipped cream.

24. Roast Veggie and Quinoa Bowl

A nutritious and filling bowl that uses leftover roasted veggies paired with protein-rich quinoa.

Ingredients:

• 2 cups leftover roasted vegetables
• 1 cup cooked quinoa
• 1 avocado, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa and leftover roasted vegetables.
2. Drizzle with olive oil and lemon juice, tossing to coat.
3. Season with salt and pepper to taste.
4. Top with sliced avocado and crumbled feta cheese.
5. Serve as a hearty lunch or light dinner.

25. Turkey and Sweet Potato Chili

A flavorful chili that utilizes leftover turkey and sweet potatoes for a warming meal.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 cups leftover roasted sweet potatoes
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced tomatoes, kidney beans, chicken broth, chili powder, and cumin.
3. Stir in the shredded turkey and roasted sweet potatoes.
4. Bring to a simmer and cook for 20-25 minutes until the flavors meld together.
5. Season with salt and pepper to taste.
6. Serve hot with cornbread or over rice.

26. Eggnog French Toast

A festive breakfast using up that leftover eggnog in a delicious French toast recipe.

Ingredients:

• 8 slices of bread
• 2 cups eggnog
• 4 eggs
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Butter for cooking
• Maple syrup

Instructions:

1. In a large bowl, whisk together the eggnog, eggs, cinnamon, and nutmeg.
2. Dip each slice of bread into the eggnog mixture, ensuring both sides are coated.
3. Heat butter in a skillet over medium heat.
4. Cook the coated bread slices until golden brown on each side, about 3-4 minutes per side.
5. Serve warm with maple syrup.

27. Mushroom and Spinach Stuffed Chicken

A savory dish that incorporates leftover mushrooms and spinach.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup leftover cooked mushrooms, chopped
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• Toothpicks

Instructions:

1. Preheat your oven to 375°F.
2. Cut a pocket into the side of each chicken breast.
3. In a bowl, mix together the chopped mushrooms, spinach, and shredded mozzarella cheese.
4. Stuff the mixture into each chicken breast pocket and secure with toothpicks.
5. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes until cooked through.
6. Remove the toothpicks before serving.

28. Pumpkin Bread Pudding

A delightful dessert that transforms leftover pumpkin pie filling or pumpkin puree into a delicious pudding.

Ingredients:

• 4 cups bread cubes
• 2 cups leftover pumpkin pie filling or pumpkin puree
• 2 cups milk
• 4 eggs
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves

Instructions:

1. Preheat your oven to 350°F.
2. In a large bowl, whisk together the pumpkin pie filling, milk, eggs, brown sugar, cinnamon, nutmeg, and cloves.
3. Add the bread cubes to the mixture, stirring to coat well.
4. Transfer the mixture to a greased baking dish.
5. Bake for 35-40 minutes until set and golden brown.
6. Serve warm with a drizzle of caramel sauce or whipped cream.

29. Turkey and Corn Chowder

A creamy and delicious chowder that uses leftover turkey and corn.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 can corn, drained
• 2 potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk
• 1/4 cup flour
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in butter until softened.
2. Stir in the flour and cook for a minute.
3. Gradually add the chicken broth, stirring constantly until the mixture thickens.
4. Add the diced potatoes and bring to a simmer, cooking until the potatoes are tender, about 15-20 minutes.
5. Stir in the shredded turkey, corn, and milk, cooking until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, optionally garnished with fresh parsley or chives.

30. Cranberry BBQ Chicken Wings

A tangy and sweet twist on classic BBQ wings using leftover cranberry sauce.

Ingredients:

• 2 lbs chicken wings
• 1 cup cranberry sauce
• 1/2 cup BBQ sauce
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F.
2. Place the chicken wings on a baking sheet and season with salt and pepper.
3. Bake the wings for 25-30 minutes until cooked through and crispy.
4. While the wings are baking, mix together the cranberry sauce, BBQ sauce, soy sauce, apple cider vinegar, and minced garlic in a saucepan over medium heat. Cook for about 5 minutes until the sauce is slightly thickened.
5. Remove the wings from the oven and toss them in the cranberry BBQ sauce until well-coated.
6. Return the wings to the baking sheet and bake for an additional 10-15 minutes until the sauce is bubbly and caramelized.
7. Serve hot, with extra sauce on the side for dipping.

Conclusion

These 30 Boxing Day meal prep ideas that make handling holiday leftovers a breeze! These recipes are quick, easy, and delicious, ensuring that you maximize the value of every ingredient and keep the festive flavors going just a little bit longer. Whether you’re looking for breakfast, lunch, dinner, or a sweet treat, there’s something here for everyone to enjoy. Happy cooking and happy holidays!