Shoptalk by Sturbridge Yankee Workshop

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:

1. In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
2. 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.
3. 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:

1. In a large skillet, saute beans in peanut or canola oil until tender. Add garlic; cook 1 minute longer or until fragrant.
2. 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.
3. If desired, sprinkle with cashews and, if desired, cilantro. Serve with dinner rolls or over rice.