LEFTOVER STUFFING (DRESSING) CROQUETTES RECIPE
Steps:
- Preheat oven to 400 degrees.
- Pour stock over leftover dressing until it is wet enough to form into patties (Depending on your dressing, stock may not be necessary at all, but I needed about 1/2 cup for mine.) Press stuffing into balls approximately the size of your palm, arrange on a cookie sheet. Cover with damp paper towels and set aside.
- Bring 4 quarts of water to a boil. Add greens and boil for approximately 10 minutes. Drain well.
- Heat 2 Tbsp olive oil and 2 Tbsp of butter in a skillet over medium heat. Add onions and cook, stirring often, until translucent. Add greens and cook, stirring frequently until greens are wilted and fragrant. Add ham and toss to heat through.
- Reheat leftover turkey gravy.
- Remove paper towels from stuffing patties and discard. Bake at 400 degrees until crisp on the outside. (About 10 minutes.)
- Place dressing on a plate. Top with ham and greens. Pour gravy over the top. Serve with leftover ham or turkey.
Nutrition Facts : Calories 207 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 856 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BIRD'S THANKSGIVING LEFTOVER CROQUETTES
A spin off of our Recipe #253952, and just as tasty. Great for OAMC too. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. :)
Provided by 2Bleu
Categories Poultry
Time 4h10m
Yield 8 croquettes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the turkey, stuffing, and eggs well. Refrigerate 3 hours minimum.
- Create a 'log' shape from about 3/4 cup of mixture. Then gently drop onto the counter to flatten the bottom. (about 3" high, 2" in diameter).
- Roll the croquettes in flour, then bread crumbs. Fry in oil in deep skillet over medium heat, turning occasionally, until golden brown on all sides and bottom, about 10-15 minutes. Keep warm in 200 degree Fahrenheit oven.
- Sauce: (or you can use leftover gravy) Meanwhile, mix the can of soup with the half cup milk in a saucepan. Cook, stirring constantly, until warmed and creamy.
- Pour over croquettes or serve sauce on the side. Traditionally served atop mashed potatoes for a wonderful presentation.
LEFTOVER STUFFING PATTIES
You could just re-heat the leftover stuffing, sure. Or, you can give it a crispy makeover that will liven it up. Serve with leftover gravy if desired.
Provided by Soup Loving Nicole
Categories Thanksgiving Leftovers
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
- Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
- Place baking sheet in the freezer and freeze for at least 1 hour.
- Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 21.8 g, Cholesterol 34.4 mg, Fat 12.9 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 556 mg, Sugar 2.2 g
TURKEY CROQUETTES
Use leftover Thanksgiving turkey to make these crispy croquettes from Chef Seamus Mullen.
Provided by Seamus Mullen
Categories turkey Appetizer Fry Thanksgiving Kid-Friendly Pan-Fry Breadcrumbs Small Plates
Yield Makes about 24 (2-inch) croquettes
Number Of Ingredients 11
Steps:
- In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
- In a small bowl, beat together the egg and water.
- In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
- Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
- In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
- Serve hot with cranberry sauce and/or warm gravy.
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LEFTOVER STUFFING PATTIES - MY FARMHOUSE TABLE
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- If your leftover stuffing or dressing has big chunks, gently chop into smaller pieces. Course crumb to pea sized should work well.
- Then add in a couple slightly beaten eggs and flour. Start off with the smaller range of measurements. Then add more eggs or flour as needed. The stuffing should hold together in a small ball when the consistency is correct.
- Next, take a small handful of the stuffing mixture (about 1/4 to 1/3 cup) form into a ball and then flatten into a patty.
- In a skillet, pour 2-3 Tbsp of oil and heat over medium. Once the oil is hot enough, place a couple patties into the skillet. Once browned, gently flip and allow the other side to brown.
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- Make the turkey croquettes: In a large bowl mix the turkey, stuffing, egg, shallots, and parsley, until combined. Season to taste with salt and pepper. Divide and shape the mixture into twelve patties.
- Bread the croquettes: Set out the the flour, eggs, breadcrumbs into three shallow bowls. Beat the eggs until well mixed. Dip each croquette into the flour, shaking off any excess, then into the egg, letting it drip off, and then coat with breadcrumbs. Set out the croquettes on a baking sheet.
- Make the salad dressing: Mix together the cranberry sauce, lemon juice, mustard, and shallots. Gradually whisk in the olive oil until emulsified.
- Cook the croquettes: Fill the skillet with about 1/4 inch of oil and heat until shimmering over medium high heat. Add the croquettes and shallow fry in the hot oil until well browned and hot all the way through, 6-8 minutes total.
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