By Steph Mike
Leftover Toad in the hole
Whatever leftovers you have can go in this
Updated at: Thu, 28 Dec 2023 17:55:06 GMT
Nutrition balance score
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Ingredients
4 servings
2 rashersSmokey streaked bacon
4chipolata sausages
4fresh sage leaves
4potatoes
leftover, roast
4 tablespoonsstuffing
leftover
8brussel sprouts
leftover
2 sprigsrosemary
100mlsunflower oil
3eggs
large
100gplain flour
250mlsemi-skimmed milk
1leek
25gunsalted butter
or turkey dripping
80gturkey meat
leftover, cooked
1 heaped tbspplain flour
1 Tbspcranberry sauce
700mlchicken stock
Instructions
Step 1
Preheat the oven to 200°C
Step 2
For the Yorkshire, best the eggs into the flour with a pinch of salt, then gradually whisk in the milk to give you a smooth batter, and pour into a jug
Step 3
Wrap sausages in the bacon with a sage leaf. Pop on to a baking tray with the potatoes, balls of the stuffing and the sprouts. Pick over the rosemary leaves and place in the top of the oven for 10 minutes.
Step 4
Pour the sunflower oil into a baking dish (25cm x 30cm) and place in the oven on the shelf underneath to preheat the oil.
Step 5
Meanwhile, for gravy, wash, trim and finely slice the leek, then fry on medium heat with the butter or dripping until soft. Shred in the turkey and stir in the flour and cranberry sauce followed by the stock. Simmer for 15-20min until thick
Step 6
Jug of batter ready, keeping oil try in the oven, steadily pour the batter into the oil then gently transfer the other ingredients into the batter. Cook for 20-25minutes or until puffed and golden.
Serve with the gravy.
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