Thanksgiving Left-Over Make-Overs // Table Full Of Joy

 

Potato Croquettes (Crispy Deep Fried Mashed Potatoes!)

Ingredients

  • 1 1/4 lb (about 2 1/2 cups) mashed potatoes, preferably Russets from Idaho (for US peeps)
  • 1 egg
  • 1 tbsp chopped fresh parsley
  • salt and pepper

To Coat:

  • 1/2 cup (about 4 oz) flour
  • 1 or 2 eggs, beaten with a little salt and pepper
  • 1/2 to 1 cup (4 to 8 oz) dry breadcrumbs
  • oil, to fry (such as grape seed oil)

Instructions

  1. Mix the mashed potatoes, egg, parsley, salt and pepper until well combined.
  2. Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
  3. Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it's worth it!) I love these stainless steel trays for dipping.
  4. Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
  5. When ready to cook/eat, heat some grape seed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
  6. Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
  7. Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.

Notes

Do not whip potatoes. Only mash or rice them for this recipe.


Leftover Stuffing Muffins

Ingredients

  • 2 tsp butter (for greasing the muffin tin)
  • 3 cups prepared stuffing or dressing
  • 1 cup chopped turkey or ham
  • 1/4 lb. frozen spinach, thawed and squeezed
  • 6 large eggs
  • 2 Tbsp milk
  • 1/4 tsp salt
  • 1/4 tsp Freshly cracked pepper

Instructions

  • Preheat the oven to 375 degrees. Grease a muffin tin with butter, oil, or non-stick spray. Thaw and squeeze the spinach dry.
  • Add the stuffing, turkey, and spinach to a bowl, then stir gently to combine without breaking up the stuffing too much.
  • Divide the stuffing mixture between all 12 wells of the muffin tin. Leave the stuffing loosely packed in the cups so that the egg mixture can fill in around the stuffing.
  • In a medium bowl, whisk together the eggs, milk, salt, and pepper. Divide the egg mixture among the 12 wells, starting with 2 Tbsp per muffin and then adding a little bit more until all of the egg mixture has been used. The egg will not fully cover the stuffing, it will puff up as it bakes.
  • Bake the muffins for 25-30 minutes or until golden brown and crispy on the top. Allow the muffins to cool slightly, then run a knife around the edges to loosen and remove each muffin. Serve warm.

See how we calculate recipe costs here.

Nutrition

Serving: 1muffin | Calories: 143kcal | Carbohydrates: 12g | Protein: 7g | Fat: 7g | Sodium: 347mg | Fiber: 2g


Turkey Cranberry Sliders 1 package Hawaiian Slider Buns 1/2 container of Chive and Onion Cream Cheese 6 slices sliced Gouda Cheese Leftover Turkey or slice deli Turkey Cranberry Sauce 2 Tbsp melted butter 1 tap parsley 1/4 tsp garlic powder Cut rolls in half lengthwise, spread softened cream cheese on bottom buns, top with sliced Turkey, cranberry sauce, sliced Gouda cheese. In microwave safe bowl melt butter add parsley and garlic powder. Brush on top of rolls. Cover with foil, bake 20 min, uncover bake 5 min more.

Spicy Jalapeño Cranberry Sauce

Ingredients: 
2 jalapeños, diced 
1/2 cup honey
1/2 teaspoon kosher salt 
1 cup water 
12 oz fresh cranberries
2 tablespoons freshly squeezed lime juice 
1 teaspoon lime zest 
Instructions:
In a large saucepan, combine diced jalapeño peppers, honey, salt, and water. 
Bring to a simmer over medium heat.  
Add cranberries, bring to a boil, then reduce heat and simmer for about 15 minutes. The cranberries will burst during the cooking. Stir often. 
Remove from heat. Stir in lime juice and zest. 
Allow to cool. Refrigerate or freeze until ready to use.  Notes:
 Allow cranberry sauce to cool before refrigerated or freezing. It will keep in the refrigerator for 10- 14 days. For best results in the freezer, use within 2 months.  You can freeze fresh cranberries for up to a year. You don't need to defrost them before using. 

Pumpkin Fluff Dip
  • 1 cup canned pumpkin puree
  • 3.4 ounces instant vanilla pudding mix
  • ¼ cup milk
  • 2 teaspoons pumpkin pie spice
  • 8 ounces Cool Whip thawed

Instructions

  • Place pumpkin puree, pudding mix, milk, and pumpkin spice in a large mixing bowl and stir until smooth. 
  • Fold in Cool Whip.
  • Chill in the refrigerator for at least one hour before serving. Serve with graham crackers, vanilla wafers, or fruit for dipping.

Notes

Store in an airtight container in the refrigerator for up to 4 days.
If you don’t have any pumpkin spice mix on hand you can make your own with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.
Use fat-free, sugar-free, or light pudding mix and Cool Whip for a lightened-up dessert.

Nutrition

Serving: 1g | Calories: 100kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3837IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.5mg


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