TASTE
Turn those leftovers into fritters
| • | Thank goodness for Scrumptious sides |
By J.M. Hirsch
Associated Press
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The beauty of Thanksgiving leftovers is that they taste great pretty much no matter what you do with them.
Slap stuffing, turkey and cranberry sauce between slices of bread and you have a great sandwich. (Add cheese and pop the whole thing in a 350 degree oven for 10 minutes, and it's even better.)
Or simmer the turkey meat, mashed potatoes, vegetables and gravy with a few quarts of chicken broth for a hearty soup.
Then there's Thanksgiving macaroni and cheese. Toss cooked noodles with chopped turkey, shredded cheese and vegetables, then transfer to a baking pan. Top with a thin layer of stuffing and more cheese, then bake until browned.
And, of course, there are fritters, an easy way to use just about any leftovers.
THANKSGIVING FRITTERS
Heat oven to 200 degrees.
In a small saucepan, combine the cranberry sauce and salsa. Mix well and bring to a simmer over low heat.
Meanwhile, in a large bowl, combine the mashed potatoes, stuffing, vegetables, turkey meat, parsley, onion, eggs, salt, pepper and paprika. Mix well. Place the bread crumbs in a large bowl.
In a large skillet, heat the oil over medium-high. With lightly floured hands, form about 1/3 cup of the mashed potato mixture into a patty, then set it in the bowl of bread crumbs, turning it to lightly coat both sides.
One or two at a time, place the patties in the skillet and cook 3 to 4 minutes per side, or until lightly browned. Transfer the fritters to a baking sheet and place into the oven to keep warm. Repeat with remaining ingredients.
Serve with warm salsa.
Serves 4 to 6.
