Everyone looks forward to Thanksgiving dinner with all the trimmings. And then, by Saturday, everybody is sick of Thanksgiving dinner with all the trimmings. Gag me with a turkey sandwich, right?
The key to leftovers is making them feel like a different meal with a new texture and flavor profile for each.
Give leftover stuffing a crunchy panko crust — inside these yummy croquettes is a tender piece of turkey!
Turn butter into a whole new condiment by adding a few spoonfuls of leftover cranberry sauce. And transform those mashed potatoes into potato pancakes.
Here is everything you need to know. And the really good news is, none takes more than a few minutes.
- Bite-sized 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
- Heat canola oil — about 2 inches in depth — in a wide-rimmed skillet or Dutch oven using medium-high heat.
- Roll stuffing into golf-ball sized orbs.
- Press a bite-sized piece of turkey into the middle of each stuffing ball.
- Dredge balls 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.