I love Holiday leftovers! So many possibilities but I always start with the classics. The herbs and tender vegetables go so well with the slight smokiness of the ham. I also made a garlic and rosemary Pain d’Epi or Scissor Loaf brushed with herb butter to go with it.
2 cups leftover Ham; cubed
½ cup leftover Stuffing
1 quart Chicken Broth
2 large Carrots; chopped
3 cups Potatoes; boiled and cubed
2 Celery stalks; chopped
1 large Onion; diced
2 cloves Garlic; finely minced
2 sprigs Rosemary; chopped
2 sprigs Thyme; chopped
1 Bay Leaf
2 cups Heavy Cream
1 cup Sharp Cheddar
½ cup Parmesan
Salt and Pepper to taste
garnish with Chives and Cheddar
- In large dutch oven over medium-high heat, add 1 tablespoon of oil and sauté the onions, carrots and celery until tender. Add in garlic and continue to cook until fragrant.
- Add in the ham, broth, stuffing and herbs. Bring to boil and reduce to simmer for 30 minutes.
- Stir in the cream and cheese then cover and cook until heated through; about 10-15 minutes. Remove Bay Leaf and serve with cornbread or dinner rolls.
- Enjoy!
Ash's In The Kitchen 