Christmas Leftovers Casserole Loaf

This is a great loaf for the festive season. It can be made using leftovers from the Christmas dinner. I like it hot with leftover turkey and gravy, but it’s equally delicious cold with pickles and chutney. The casseroles we know today are a relatively modern invention. This is more like an earlier style of casserole, with rice that was pounded, pressed and filled with a savoury mixture of meats such as chicken or beef. — Waldemar Bilski of W Catering

6 cups (1.5 L) leftover stuffing
6 cups (1.3 kg) mashed potato
1 cup (227 g) softened butter
1 or 2 eggs, whisked [110 g]
4 cups (448 g) brussels sprouts or green beans
2 tbsp. (30 mL) cranberry sauce
1 egg yolk, whisked [22.4 g]

Preheat the oven to 400 F. Grease a loaf tin (about 4 x 8 in or 10 cm x 20 cm) with butter.

Combine the leftover mashed potato and stuffing in a bowl. Add the softened butter and mix it in with your fingertips. Add 1 or 2 eggs to get it to a consistency that is soft and spreadable. Work it until smooth.

In another bowl, shred the brussels sprouts or cut them finely. Add the cranberry sauce and mix together.

Press the mashed potato mix to a 1-inch (2.5-cm) thick square layer and place the brussels sprout mix in the middle from one side to the other. Close the loaf carefully with your hands and seal the edges as well. Roll it a few times to a log shape.

Place it in the loaf tin and brush it with the egg yolk.

Using a fork and pressing slightly, mark the loaf from left to the right and top to the bottom.

Turn down to 350 F and bake for about 45 minutes until the crust turns golden brown. (The oven loses about 50 F when you open the door which is why it’s preheated to 400 F to start.) Let the loaf cool down for 10 to 15 minutes. Serve it warm and in thick slices with some leftover turkey and gravy if you have any left.

Makes 4 to 6 servings.

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