A perfect way to use up your leftovers! If you’re able to prep them ahead then dinner is literally 10 minutes away – including a salad. Borrowed from a Canadian Living, ‘Make It Tonight’ cookbook, Brock thought it was just as tasty as a turkey dinner – especially if this year’s ‘turkey dinner’ was Lemon-Pepper Turkey Breast (Slow Cooker)…just don’t forget about Brock’s Cranberry Sauce – enjoy!
2+ c. diced cooked turkey (or chicken)
2+ c. mashed potatoes (mine had sour cream in them)
1/2 c. dry bread crumbs (I used panko)
1 egg, lightly beaten
2+ green onions, finely minced
2 T. chopped fresh parsley
1 T. Dijon
1/2 t. EACH dried thyme, dried sage, salt and freshly ground pepper
canola oil for cooking
In a large bowl, use a spatula to combine all ingredients. Form the mix into 8 to 12 evenly sized balls (depending on how large you wish the patties to be – I made 9), and then gently shape each ball into a patty and set aside. I placed all formed patties on a baking sheet covered in parchment, then I covered them and put them in the fridge for the day until dinner – I’m sure the patties would be equally tasty prepared the day before.
When you’re ready to eat, heat up your favorite skillet, add a touch of canola and gently heat and crisp the patties for a couple of minutes each side until they are browned and heated through. We enjoyed ours with a big salad…and of course, cranberry sauce.