These two recipes aren’t necessarily for Thanksgiving day (although you could try them out, of course); their optimal use falls on the day after, when you have a fridge full of leftovers.
Mashed Potato & Stuffing Patties
What you’ll need:
- 2 eggs, lightly beaten
- 1 tablespoon finely chopped onion
- 1/4 teaspoon pepper
- 2 cups leftover mashed potatoes
- 2 cups leftover chopped cooked turkey
- 2 cups leftover stuffing
- 2 tablespoons butter
- 2 tablespoons canola oil
Directions:
- In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
- In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly to form patties.
- Fry 4-5 minutes on each side or until golden brown and heated through. Drain on paper towels.
Turkey Stir-Fry
What you’ll need:
- 1 cup cut green beans
- 1 tablespoon peanut or canola oil
- 1 garlic clove, minced
- 2 tablespoons whole-berry cranberry sauce
- 1 tablespoon soy sauce
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups cubed cooked turkey
- 2 tablespoons chopped cashews, optional
- Minced fresh cilantro, optional
- Hot cooked rice
Directions:
- In a large skillet, saute beans in peanut or canola oil until tender. Add garlic; cook 1 minute longer or until fragrant.
- Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper. Pour over bean mixture in skillet. Add turkey and simmer uncovered, for 4-6 minutes or until heated through.
- If desired, sprinkle with cashews and, if desired, cilantro. Serve with dinner rolls or over rice.
