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| Mashed Potato & Stuffing Patties Via Pocket Change Gourmet. |
Mashed Potato & Stuffing Patties
Prep time 10 mins
Cook time 5 mins
Total time 15 mins
Serves: 12-14 patties
Ingredients
2 eggs, lightly beaten
2 tablespoons onion, finely chopped
¼ teaspoon pepper
2 cups leftover mashed potatoes
2 cups leftover stuffing
2 cups leftover turkey, chopped
2 tablespoons butter
2 tablespoons oil, canola or vegetable
Instructions
Add eggs to a large bowl and beat, add onions and pepper
Stir in potatoes, stuffing and turkey
Add butter and oil to a large skillet and heat to medium heat
Scoop potato mixture with an ice cream scoop or spoon into heated skillet
Press down slightly with the back of a spatula
Fry on each side about 3 minutes or until golden brown
Drain on paper towel
Serve warm
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| Turkey Tetrazzini Via Thirty Handmade Days. |
Ingredients
1/2 c. sliced mushrooms (optional)
1/2 c. sliced onions
1/4 c. butter or margarine
1/4 c. flour
2 c. chicken broth
1 c. half & half (can use milk or whipping cream)
1 tsp salt
1/4 tsp pepper
1 8 oz pkg spaghetti noodles (or whatever you have), cooked, drained
3 c. cooked, diced turkey
1/2 c. shredded cheddar cheese, more if you like yours really cheesy
Instructions
Preheat oven to 400 degrees.
Lightly brown mushrooms and onions in margarine.
Stir in flour. Cook until bubbly. Stir in the broth and cream.
Add salt & pepper. Cook, stirring often until mix boils.
Place a layer of noodles in a buttered 9x13 pan.
Mix remaining noodles with sauce and meat. Sprinkle with cheese.
Bake at 400 degrees for 20 mins or until bubbly.
This can be made ahead and refrigerated until baking time.
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| Leftover Thanksgiving Panini Via Food Network. |
Prep 25 min
Cook 10 min
Total Time 35 min
Ingredients
2 tablespoons Dijon mustard
2 slices sourdough sandwich bread
2 slices Swiss
1/3 cup shredded leftover roasted Thanksgiving turkey
3 tablespoons leftover cranberry sauce
1/3 cup leftover dressing
2 tablespoons leftover giblet gravy
2 tablespoons butter, at room temperature
Instructions
Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat). Spread the top with the remaining 1 tablespoon of butter.
Close the panini maker and grill the sandwich until the bread is crusty and golden, the fillings are hot, and the cheese is melted. Flip the sandwich halfway through to grill the other side.
Pull it off the heat and slice it in half!
If you use a grill pan or skillet, place a second heavy pan or skillet on top of the sandwich to press it.
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