By day three of turkey leftovers, we’ve all had enough sandwiches. Welcome home, Leftover Turkey Yorkshire Pudding Bowls. This recipe takes what’s left of your holiday feast and turns it into pure Sunday dinner nostalgia. With a hint of pub-style flair.
I love how you can transform “leftovers” into a comfort-food moment worth repeating. Bonus: it looks impressive, but it’s really just smart kitchen management wrapped in golden savoury, puffed pudding ‘bowl’.
Reinvent Your Leftovers: The Ultimate Turkey Dinner Yorkshire Bowl
There’s no better cure for leftover turkey fatigue than reinventing the entire plate. Instead of another reheated dinner or turkey melt, tuck all those festive flavours into a crispy, hearty Yorkshire pudding bowl. It’s feels “Hobbit-y’ — rich mashed potatoes, tender turkey, stuffing, cranberry sauce, vegetables, and a pour of hot gravy, all nestled inside a warm, golden pudding.
The Cure for Turkey Fatigue: Comfort Food at Its Best
The only actual “recipe” here is the Yorkshire pudding — equal measures of egg, flour, and milk — whisked together and baked until it rises, deeply browned. Everything else? It’s what’s already in the fridge. The textures play well: creamy, savoury, sweet, and crisp. Each bite feels like the holidays — in a quaint pub in The Shire.
Easy Yorkshire Pudding Recipe for Holiday Leftovers
This dish is also make-do magic at its best. Assemble it buffet-style for guests or plate it individually for cozy comfort. Either way, it turns post-holiday cleanup into an encore meal everyone’s actually excited about.
Larder List:
• Eggs, flour, milk, salt (for the Yorkshire pudding batter)
• Leftover turkey (chicken, roast beef or pork)
• Mashed potatoes
• Stuffing
• Cranberry sauce (for poultry)
• Gravy
• Any remaining vegetables (peas, carrots, Brussels sprouts, etc.)
Pro Yorkshire Pudding Tips, from Mom’s Kitchen
You want amazing Yorkshire puddings, in any format? Stick with Mom’s hard and fast rules:
1. It’s EQUAL MEASURES of egg, milk & flour. Period. Plus a pinch of salt. That means you MEASURE your eggs. Any recipe that says “2 eggs”- throw it out. I don’t know your eggs and what size they are. If you’re even a little shy of that measure, add an extra egg. It’s the eggs that give you that lift. Mom used to use a coffee cup to measure. So long as it’s EQUAL MEASURES, you’re golden (and puffy).
2. Mix your batter to bubbly/frothy then – REST. Rest in the fridge – 20 minutes. Some do not rest their Yorkshire Pudding batter. I find you get better oven spring, crispness and hold, if you do. This rest hydrates your flour and allows the gluten to relax so your Yorkshire Puds are light and delicious, not soggy and chewy.
3. Hot pan. Hot Oil. We are working with a very high oven temperature: 425*f (220*C). Make sure your oil is literally smoking hot when you add your batter. Pro tip: If I’m using a muffin tin I put it in the oven, with the oil, when it’s cold. Then when the oven comes to temperature, your oil is also at temperature.
4. A quick whisk to wake the batter up before pouring into that hot oil. Work fast. Get it in the oven as quickly as possible.
5. Absolutely no peeking. It’s oven light and through the window watching only. Keep your heat in the oven.
Turkey Dinner, magic with leftovers
To Serve: Bake your Yorkshire pudding bowl one at a time (depending on how many pans you have). Then set aside on a oven baking rack to reheat as needed. Or, serve immediately and let them fight it out!
Serve on a heated plate to hold the Yorkshire Pudding longer. Then layer in the warm fillings. Mashed potato, stuffing, leftover turkey, cooked vegetables. Pour hot gravy over the top, add a dollop of cranberry sauce, and dig in.
Perfect for any roasted left overs on chilly winter evenings, casual suppers with your extended Hobbit family, or the night you finally reclaim your fridge — this Yorkshire Pudding Bowl is proof that leftovers can be the best meal of the season.
Leftover Turkey Yorkshire Pudding Bowls
- Total Time: 0 hours
- Yield: Serves 2
Description
Leftover turkey dinner? Go pub-comfort with Yorkshire Pudding Bowls! Transform your holiday dinner into a Hobbit worthy experience — with crispy pudding, mashed potatoes, stuffing, and rich gravy. Bilbo would approve.
Ingredients
- 1 cup flour
- 1 cup milk
- 1 cup eggs
- 1 pinch salt
- 1/4 cup cooking oil
Instructions
1. It’s EQUAL MEASURES of egg, milk & flour. It’s a loose, thin batter that clings to the spoon.
2. Mix your batter to bubbly/frothy then REST. Rest batter, 20 minutes in the fridge. Preheat your oven to 425*f (220*C).
3. Using an oven-proof 8″ to 9″ pan, preheat both your pan and your oil. Hot pan. Hot Oil. Your oil should be literally smoking hot when you add your batter.
4. Wake the batter up with a quick whisk to before adding to the hot oil. Work fast. Get it in the oven as quickly as possible.
5. Absolutely no peeking. Keep your heat in the oven.
6. Cook for 10 to 12 minutes or until cooked through, golden and crispy, at 425*f (220*C). In this recipe we used 4 ounces or batter in a 9″ cast ion pan for a light, crispy result.
Notes
To rest or not to rest: Some don’t bother to rest their Yorkshire Pudding batter. I find you get better oven spring, crispness and hold if you do. Hydrating your flour and allowing the gluten to relax makes your Yorkshire Puds light and delicious not soggy and chewy.
