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!
Turkey and stuffing transformed into crispy croquettes.
Crisp up leftover mashed potatoes by frying them up with cheese and chives…
Crispy, cheesy potato pancakes.
Turn butter into a whole new condiment by adding a few spoonfuls of leftover cranberry sauce…
Spread cranberry butter on muffins or toast…
I love this shade of cranberry pink!
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
- Panko
- 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.