Everyone looks forward to Thanksgiving dinner with all the trimmings. And then, by Saturday, we’re all sick of those same foods. 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.
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 spoons of leftover cranberry sauce. And transform those mashed potatoes into potato pancakes.
Here is everything you need to know. And the 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.
Cheesy, Savory Potato Pancakes
- 3 cups leftover mashed potatoes
- 1 beaten egg
- 1 cup cheddar cheese
- Handful of chives or scallions
- 1 tablespoon butter
- 1 tablespoon canola oil
- Sour cream for garnish
- Fold egg, cheese and chives into the leftover mashed potatoes and mix to combine evenly.
- Heat canola oil and butter in a skillet.
- Form potato and cheese mixture into pancakes.
- Put into the hot skillet and fry until browned on both sides.
- Serve with sour cream.
- 1 stick softened butter
- 2-3 tablespoons of leftover cranberry sauce
- Whip cranberry sauce into butter until smooth. Voila!
Now it’s time for you to share your favorite leftovers recipes, either in the comments below or on our Facebook page!