Looking for an irresistible way to transform your Christmas leftovers into something truly special? Enter Stuffed Yorkshire Puddings, the ultimate comfort food that combines the best of the festive season into one glorious dish. Whether you're using store-bought yorkshire puddings or making them from scratch, this recipe is a crowd-pleaser that's perfect for a lazy Boxing Day brunch, a New Year’s snack, or any time you crave holiday flavors.
Stuffed Yorkshire puddings are the ultimate comfort food this Christmas or the day after your Sunday roast, combining the crisp, fluffy texture of Yorkshire puddings with flavorful fillings. Perfect for using leftovers or crafting something new, these stuffed delights are versatile enough for casual dinners or holiday spreads, offering endless possibilities for customization and indulgence.
These stuffed yorkshire puddings are a delicious way to use up your Christmas or roast dinner leftovers. If you are looking for other creative ways to use your Christmas leftovers then you need to try my leftover Christmas sandwich. Another fun way to use leftover veggies is in my Christmas cracker turkey wontons.
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Ingredients
Yorkshire Puddings - The star of the dish! Their crispy edges and soft interiors create the perfect base for stuffing. I like to use frozen ones for convenience, but if you’ve got want to try making them homemade, try this homemade Yorkshire pudding recipe by Lauren!
Pigs in Blankets - These juicy little sausages wrapped in crispy bacon bring a smoky, savory kick to the dish. A must-have for any festive feast!
Carrots and Potatoes - Adding roasted carrots and crispy potatoes ensures you get your dose of veggies while maintaining that roasted, caramelized flavor we love in a Christmas dinner. You can use leftovers or roast them fresh.
Ham or Turkey - Leftover ham slices or turkey breast add protein and a nostalgic Christmas flavor. I love using turkey for that rich, tender taste, but ham adds a touch of saltiness that’s equally delicious.
Stuffing Balls - These bring texture and seasoning to the dish. Whether you’re using a stuffing mix or homemade leftovers, they add a herby, crumbly element that makes every bite taste like Christmas.
Camembert or Brie - The indulgent topping! Melting cheese over the stuffed puddings is pure decadence. Camembert gives a stronger, earthy flavor, while brie is creamy and mild—choose your favorite or try both.
Gravy - No Christmas meal is complete without gravy. A drizzle over your stuffed Yorkshire puddings ties everything together, making them juicy and flavorful.
See recipe card for quantities.
Instructions
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- Step 1: Preheat the oven to 220°C/425°F. Slice carrots into batons and cube your potatoes. If using leftovers, skip to the next step. Boil the potato cubes in salted water for 10 minutes, then drain and let them air dry. This step helps them crisp up in the oven.
- Step 2: Toss the carrots and potatoes with olive oil, salt, and pepper. Spread them on a baking tray and roast for 25 minutes at 220°C/425°F. Add the pigs in blankets to the oven at the same time. Follow the package instructions for cooking the stuffing balls or reheat leftovers, ensuring everything finishes around the same time.
- Step 3: Cook the Yorkshire puddings according to the package instructions (usually about 7 minutes). If making them fresh, bake until golden and puffed up. Once the puddings are ready, layer them with slices of ham or turkey, a stuffing ball, a pig in blanket, and a mix of roasted carrots and potatoes. Top with a cube of camembert or brie. Remove the cheese rind if you prefer a smoother melt.
- Step 4: Pop the stuffed Yorkshire puddings back into the oven for 7 minutes, or until the cheese is bubbly and golden. Drizzle with warm gravy and serve immediately for the ultimate festive comfort food.
Hint: Feel free to customize the filling. Got leftover Brussels sprouts or parsnips? Toss them in! Stuffed Yorkshire puddings are endlessly adaptable. You could even make them mini for a party appetizer.
Substitutions
Yorkshire Puddings - If you don’t have Yorkshire puddings, you can make your own. Try this homemade Yorkshire pudding recipe! You can also swap them for puff pastry shells, which offer a flakier texture and are just as delicious when stuffed. Alternatively, mini pies or vol-au-vents make a great substitute for an elegant and bite-sized presentation.
Pigs in Blankets - If you’re out of pigs in blankets, use cocktail sausages or regular sausages cut into smaller pieces. For a vegetarian option, try veggie sausages or even roasted mushrooms wrapped in smoky tempeh.
Carrots - Roasted parsnips or sweet potatoes make a great alternative to carrots, offering similar caramelized flavors. You can also use steamed green beans or broccoli if you prefer a fresher taste.
Potatoes - If you don’t have roasted or fresh potatoes, mashed potatoes work as a soft, creamy filling. Crispy hash browns or leftover fries can also add a fun twist to the dish.
Ham or Turkey - No ham or turkey? No problem! Use roast chicken, beef, or even leftover lamb. For a vegetarian version, try slices of roasted butternut squash or hearty mushrooms for a meaty texture.
Gravy - If you’re low on gravy, substitute with a creamy cheese sauce, a dollop of cranberry sauce, or even onion chutney for a tangy finish.
Camembert or Brie - For a cheese alternative, mozzarella works beautifully for a gooey topping, while cheddar adds a sharp and tangy flavor. Vegan cheese also melts well if you’re catering to dietary preferences.
Stuffing Balls - If you don’t have stuffing balls, try falafel for a herby twist or meatballs for extra heartiness. Crumbled roasted chestnuts can also work as a nutty, festive filler.
Olive Oil - Butter is an easy substitute for olive oil, lending a rich flavor. You could also use vegetable oil or even duck fat for an indulgent roast flavor.
Salt and Pepper - Swap these basics with a pinch of garlic salt, smoked paprika, or a dash of mixed herbs to elevate the dish's flavor profile.a to link out to another blogger with a similar recipe that fits a different diet.
Variations
Beef and Gravy - Fill with tender roast beef slices, a rich onion gravy, and peas for a classic British Sunday roast twist.
Vegetarian Mediterranean - Use roasted vegetables like peppers, zucchini, and aubergines with feta cheese and a drizzle of balsamic glaze for a Mediterranean version of stuffed Yorkshire puddings .
Breakfast Style - Fill the stuffed Yorkshire puddings with scrambled eggs, crispy bacon, and a dollop of tomato chutney for a hearty morning treat.
Equipment
Baking trays. I like the griddle trays for our place.
Large pot
Cutting board
Storage
To store stuffed Yorkshire puddings, allow them to cool completely. Wrap individually in plastic wrap or place in an airtight container. Refrigerate for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispness. If freezing, freeze unfilled puddings for up to 3 months, then defrost and fill fresh for best results. Avoid freezing puddings with creamy or watery fillings.
Top Tip
These leftover stuffed Yorkshire puddings can be enjoyed until you have used up all of your leftovers. Store unassembled components in the fridge for up to three days, and assemble fresh when ready to serve.
FAQ
Soggy Yorkshire puddings result from insufficient heat. Ensure the oven is hot (220°C/425°F) and the oil in the tin is sizzling before adding the batter. Avoid opening the oven door during cooking.
Yorkshire pudding mix can be stored in the fridge for up to 24 hours. Stir before use and ensure it’s brought to room temperature for better results.
Use a hot oven, preheat the oil, and let the batter rest for 30 minutes. These steps create tall, crisp, and golden Yorkshire puddings.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these stuffed Yorkshire puddings:
Recipe
Stuffed Yorkshire Puddings - Loaded with Christmas Leftovers
Equipment
- Baking trays
- Large Pot
- Cutting board
Ingredients
- 4 Frozen or homemade Yorkshire puddings
- 4 pigs in blankets
- 80 g carrots sliced or use leftovers
- 80 g potatoes cubed or use leftover roast potatoes
- Leftover ham or turkey slices or store-bought slices
- 1-2 tablespoon gravy
- 100 g camembert or brie cut in to cubes
- 4 stuffing balls made with stuffing mix or store-bought
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat the oven to 220°C/425°F. Slice carrots into batons and cube your potatoes. If using leftovers, skip to the next step. Boil the potato cubes in salted water for 10 minutes, then drain and let them air dry. This step helps them crisp up in the oven.80 g carrots, 80 g potatoes
- Toss the carrots and potatoes with olive oil, salt, and pepper. Spread them on a baking tray and roast for 25 minutes at 220°C/425°F. Add the pigs in blankets to the oven at the same time. Follow the package instructions for cooking the stuffing balls or reheat leftovers, ensuring everything finishes around the same time.4 pigs in blankets, 4 stuffing balls, 1 tablespoon olive oil, Salt and pepper
- Cook the Yorkshire puddings according to the package instructions (usually about 7 minutes). If making them fresh, bake until golden and puffed up. Once the puddings are ready, layer them with slices of ham or turkey, a stuffing ball, a pig in blanket, and a mix of roasted carrots and potatoes. Top with a cube of camembert or brie. Remove the cheese rind if you prefer a smoother melt.4 Frozen or homemade Yorkshire puddings, Leftover ham or turkey slices, 100 g camembert or brie
- Pop the stuffed Yorkshire puddings back into the oven for 7 minutes, or until the cheese is bubbly and golden. Drizzle with warm gravy and serve immediately for the ultimate festive comfort food.1-2 tablespoon gravy
