We hope you had a delicious Thanksgiving Dinner! Looking for inspiration on Turkey leftovers? We pulled this recipe from our archives when Angie was a special guest on Global News in December, 2012. Nothing like turkey for breakfast!
Get ready for a delicious recipe that puts your turkey and cranberry sauce leftovers to work.
Turkey Potato Patties with Fresh Greens in a Cranberry Vinaigrette
Ingredients for the Patties:
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1 egg
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1 ½ cups diced cooked leftover turkey
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1 cup mashed potatoes
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¼ cup panko bread crumbs
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1 green onion, finely chopped
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2 tbsp. finely chopped fresh parsley
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2 tsp. Dijon mustard
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½ tsp. fresh thyme
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¼ tsp. kosher salt
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¼ tsp. cracked black pepper
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1 tbsp. Well Seasoned olive oil
Ingredients for the Vinaigrette:
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3 tbsp. balsamic vinegar
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1 tbsp. Dijon mustard
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¼ cup Well Seasoned olive oil
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¼ cup leftover cranberry sauce
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Instructions:
- In bowl, beat egg; mix in turkey, potatoes, bread crumbs, green onion, parsley, mustard, thyme, salt and pepper.
- Form into eight 1/2-inch (1 cm) thick patties. In large nonstick skillet, heat oil over medium heat; fry patties, turning once and reducing temperature if browning too quickly, until crusty and golden, about 6 minutes.
- Dress your greens with the vinaigrette, season with salt & pepper to taste – serve immediately. Garnish with toasted almonds.
Prep Time: 5 Minutes
Cook time: 15 Minutes
