Leftover Stuffing Patties Food

CRISPY MASHED POTATO & STUFFING PATTIES

Steps:

• 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 skillet; press to flatten slightly. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels. If desired, serve with applesauce.

FRIED DRESSING PATTIES

Steps:

• 1. Shape leftover dressing into patties. If dressing is moist, you won't need to add anything--they should shape right up easily. If they are too dry to hold together, beat in an egg or a little milk.
• 2. Coat the patties in flour. Heat butter or oil in a large skillet and add the patties, one at a time. Cook on one side over medium heat, about five or ten minutes. Turn patties once and cook on other side.
• 3. When golden brown, remove to a paper towel to drain. Serve plain or with leftover gravy.

MASHED POTATO & STUFFING PATTIES | THANKSGIVING LEFTOVERS

Steps:

• Add eggs to a large bowl and beat, add onions and pepper
• Stir in potatoes, stuffing and turkey
• Add butter and oil to a large skillet and heat to medium heat
• Scoop potato mixture with an ice cream scoop or spoon into heated skillet
• Press down slightly with the back of a spatula
• Fry on each side about 3 minutes or until golden brown
• Drain on paper towel
• Serve warm

LEFTOVER CHRISTMAS LUNCH PATTIES WITH GOCHUJANG MAYO

Steps:

• Heat the oven to 200C/180C fan/ gas 6. To make the gochujang mayo, whisk together the mayonnaise, 2 tbsp gochujang and the lime zest and juice. Taste and add another 1 tbsp gochujang if you prefer more spice. Set aside.
• To make the patties, mash the potatoes well in a large bowl using a potato masher or fork. Add the carrots or swede, sprouts and stuffing and mash to combine. Stir in the cabbage or kimchi and season well. Stir in the garlic, ginger, Tabasco, sausages, turkey, cheese, bread sauce or mayonnaise and herbs, mixing everything well until evenly combined. Put the flours in a second shallow bowl. Lightly oil your hands, and mould handfuls of the patty mixture into burger-sized patties. If they start to fall apart, add a little more bread sauce or mayonnaise. Lightly dust the patties in the flour mixture, then flatten them slightly between your palms.
• When all the mixture has been used (you should have about six to eight patties), heat the sesame and rapeseed oils in a heavy-bottomed frying pan or skillet over a medium heat. Fry the patties undisturbed for 2-3 mins, until they have a golden crust (you'll need to do this in batches). Carefully flip and fry for another couple of minutes on the other side until golden. Transfer the fried patties to a baking tray and bake in the oven for 5 mins until deeply golden and crisp on the outside, and cooked through. Serve with the gochujang mayo.

25 BEST WAYS TO USE LEFTOVER STUFFING

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a leftover stuffing dish in 30 minutes or less!

LEFTOVER TURKEY AND MASHED POTATO PATTIES

Steps:

• Mix everything together until well blended.
• Add enough flour so that the mixture isn't too sticky.
• Shape into patties and fry until golden brown about 3-5 minutes on each side.

TURKEY AND STUFFING CAKES

Steps:

• Mix all ingredients except oil and dressing until well blended. Shape into 8 patties.
• Cook in hot oil in large skillet on medium heat 4 to 5 min. on each side or until golden brown on both sides.
• Serve with dressing.

SECOND DAY FRIED STUFFING BITES WITH CRANBERRY SAUCE PESTO

Steps:

• Preheat oil to 350 degrees F.
• Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.
• In a food processor blend cranberry sauce, pepper and walnuts and set aside.
• Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

LEFTOVER STUFFING PATTIES

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.

LEFTOVER STUFFING BALLS

Steps:

• Mix all ingredients together and form into balls.
• Place on a greased baking sheet and bake at 350°F for about 8 minutes or until warmed and "set".