By Vittoria Gallello - The Ursuline School
The day after Thanksgiving is a day of relaxation, shopping, and most importantly leftovers. Nothing is better then making a turkey sandwich with cranberry sauce and mashed potatoes for breakfast. The classic turkey sandwich is delicious but this year why not spice it up! Here are some great and easy recipes to turn your thanksgiving diner in to a whole different meal!
Turkey Pot Pie Soup from Handle The Heat
1 small yellow onion, diced
2 celery stalks, diced
1/4 cup all purpose flour
2 russet potatoes, peeled and diced
1 tablespoon chopped fresh sage
1/2 teaspoon freshly ground black pepper
2 cups low sodium chicken broth
2 carrots, peeled and diced
3 cups shredded leftover turkey meat
1 tablespoon chopped fresh parsley
1 1/2 teaspoons kosher salt
Heat the butter in a large Dutch oven or pot over medium heat. Add the onion, celery, and flour and cook for 1 minute. Add in the potatoes, sage, and pepper. Pour in 2 cups water, chicken broth, and the half-and-half. Cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.
Add in the parsley and season with the salt. Taste and adjust seasoning if necessary before serving.
Cheesy Leftover Mashed Potato Pancakes from Just a Taste
3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2-cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Cranberry Sauce Oatmeal Muffins from Miss Hungrypants
1.5 cup flour
1 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp butter, softened
1/3 cup white sugar
1/3 cup dark brown sugar
1 cup cranberry sauce (mine was pretty congealed)
6 oz vanilla yogurt
Preheat oven to 375F
Mix the first 5 dry ingredients in a medium sized bowl and set aside
In a large bowl, beat butter until creamy and then beat in the sugars until nice and light. Beat in egg, cranberry sauce and vanilla yogurt.
Mix the dry mix to the wet mix until just incorporated.
Bake for 20-25 mins or until tops are golden brown