From the 'Burg to Your Kitchen

Happy Thanksgiving from my family to yours! Hopefully, you’re spending the day with the people you love the most.

This week’s recipes feature what you can do with all those Thanksgiving leftovers.

Turkey Croquettes

Ingredients:

2 cups diced turkey

2 cups mashed potatoes

2 cups stuffing

2 large eggs, lightly beaten

2 Tbsp. water

Flour

Panko breadcrumbs

Vegetable oil, for frying

Directions:

Dice turkey into roughly 1/4 pieces. Mix the mashed potatoes, stuffing and turkey in a large bowl, set aside. In 3 separate bowls, place flour, lightly beaten eggs and water and breadcrumbs.

Roll the potato, stuffing and turkey mix into 2-inch balls and coat in flour, then egg and then breadcrumbs. In a large skillet, place an inch of oil and fry croquettes in batches. Serve with gravy or cranberry sauce.

Stuffing Waffles

Ingredients:

Vegetable oil, for greasing

4 1/2 cups crumbled stuffing

1/2 cup chopped fresh parsley

2 large eggs, beaten

2 cups leftover mashed potatoes, warm

1/2 cup leftover gravy, warm

1/4 cup leftover cranberry sauce

Directions:

Preheat a waffle iron to medium high. Brush top and bottom of iron with oil. Combine the stuffing, parsley, and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with remaining stuffing mixture.

Transfer each waffle to a plate, top with mashed potatoes and gravy, finish with cranberry sauce.