Everyone looks forward to Thanksgiving and all the trimmings….and then, by Saturday, EVERYBODY is sick of Thanksgiving and all the trimmings. Gag me with a turkey sandwich, again, right?? The key to leftovers is making them feel like a completely different meal. This year, I wanted to experiment ahead of time so there would be no question about the “Leftover Delish” factor! When I was testing out these recipes, I wanted to create a different texture and flavor profile for each….
Give leftover stuffing a crunchy panko crust– inside these yummy croquettes is a tender piece of turkey!
Crisp up leftover mashed potatoes by frying them up with cheese and chives…
Turn butter into a whole new condiment by adding a few spoonfuls of leftover cranberry sauce…
Here’s another one of my favorite leftover ideas….Turkey Cranberry Salad.
- Bite size pieces of turkey
- Stuffing (if it's dry, add some melted butter to it)
- canola oil
- flour for dredging
- 3 eggs whisked for egg wash
- Leftover Gravy
- 3 cups leftover mashed potatoes
- 1 cup cheddar cheese
- handful of chives or scallions
- 1 Tb butter
- 1 Tb canola oil
- 1 stick softened butter
- 2-3 Tb of leftover cranberry sauce
- Heat up about 2 inches of canola oil on medium high heat in a wide rimmed skillet or dutch oven.
- Ball up stuffing in golf-ball sized balls.
- Put a bite size piece of turkey in the middle of the stuffing ball.
- Dredge in flour, then egg wash, then panko.
- Put croquettes in the hot oil and brown on all sides.
- Drain on paper towels.
- Serve with hot gravy.
- Fold in cheese and chives to the leftover mashed potatoes and mix to combine evenly.
- Heat up 1 Tb of canola oil and 1 Tb of butter in a skillet.
- Form potato and cheese mixture into pancakes.
- Put on the hot skillet and fry until browned on both sides.
- Whip cranberry sauce into butter until smooth.