Thanksgiving leftovers. It’s a love/hate relationship. But, here’s a ridiculously easy recipe to mix up the standard re-heat routine. All you need is some mashed potatoes, stuffing and turkey (optional bread crumbs).
Take the potatoes, stuffing and turkey and smush them together into a ball and then pat down into the shape of a hockey puck. You can, as an option, coat the mixture in breadcrumbs for more of a traditional croquette.
Heat a pan with oil to medium and let each side cook for 2-3 minutes until the tops are golden brown. Eat it as is, or, dress it up with a little gravy or cranberry sauce/reduction.
This year, Thanksgiving and Hanukkah are on the same day. It’s been dubbed Thanksgivukkah. So, here’s a simple recipe I came up with if you’re celebrating both. We’ve got a Thanksgiving classic, the sweet potato, and a Jewish staple, potato kugel.
Here’s what you’ll need:
4 medium sweet potatos
1/4 cup of vegetable oil
2 Tbs of flour
1/2 Tbs of salt
1 tsp pepper
1/2 Tbs cinnamon
Preheat the oven to 400 degrees F. In a large bowl, mix the eggs, flour, oil and spices together and set that aside.
Grate the sweet potatoes and let the shavings sit for a few minutes. Then, soak up the excess liquid from the potatoes by pressing paper towels into the shavings to seep up the water.
Add the mixture to the sweet potatoes and mix by hand. Then, put the mixture into a greased 9 inch baking dish or tin. Pop that in the oven for about an hour.