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leftover mashed potatoes leftover stuffing turkey meat vegetable oil leftover corn vegetable stock salt baby spinach cranberry sauce
Viewed: 37 - Published at: 6 years agoIngredients
- 2 cups leftover mashed potatoes
- 1 cup leftover stuffing
- 1 cup left over turkey meat, diced
- 3 tablespoons vegetable oil, divided
- 2 cups leftover corn
- 1 cup vegetable stock
- Salt and freshly ground black pepper
- 4 cups baby spinach
- Leftover cranberry sauce, for dipping
Method
- In a large mixing bowl add mashed potatoes, stuffing and turkey meat.
- Mix well.
- Using your hands form patties (about 3 to 4-inches wide).
- Heat 2 tablespoons oil in a nonstick skillet and fry the patties until golden brown on both sides for about 5 to 7 minutes.
- Do this in batches, if necessary.
- Add the corn and vegetable stock to a saucepan on medium-heat to warm up and puree with an immersion blender.
- It will have a chunky consistency.
- Once its heated, season with salt and pepper, to taste.
- Wilt the spinach in a large heated skillet with the remaining oil.
- Saute for about 3 minutes.
- To serve pour the puree in the center of each plate and top with some spinach.
- Place the bubble and squeak on top of the spinach and serve with leftover cranberry sauce for dipping.
