Christmas and Italian food both celebrate abundance, making them a natural pairing for transforming leftovers into something new. Instead of repetitive turkey sandwiches, these recipes give festive staples a Mediterranean twist with three simple yet satisfying dishes.
Turkey thigh meatballs are served over creamy polenta with a rich tomato sauce, offering a comforting take on tradition. For a vibrant centrepiece, cacciatore-style chicken thighs are paired with a silky bread sauce. A lighter option is turkey and mushroom orzotto, a speedy risotto-like dish that swaps rice for orzo pasta.
To make the meatballs, preheat the oven to 200C and line a tray. Mix 50g breadcrumbs with 75ml milk, then add 250g turkey mince, ½ tsp allspice, salt, and pepper. Shape into six balls and bake for 12–15 minutes. Meanwhile, simmer 375ml milk with salt, then whisk in 75g polenta and cook for 5–8 minutes. Fry garlic in olive oil, add a 400g tin of tomatoes, 1 tsp vinegar, ½ tsp sugar, and simmer for 8–10 minutes. Finish the polenta with 30g grated cheese and parsley, then serve with meatballs and sauce.
For cheat's chicken cacciatore, fry four chicken thighs skin-side down in olive oil for 8–10 minutes until golden. Remove and fry sliced onion, garlic, and red peppers in the fat for 6–8 minutes. Add 2 tbsp tomato paste, cook for 2–3 minutes, then pour in 187ml wine and reduce by half. Crumble in a beef stock cube, return chicken skin-side up, and bake at 200C for 15–20 minutes.
