The feast is over. The leftovers, however, likely remain. Rather than reheating and reliving Thanksgiving for days, try to reinvent some of those holiday staples with a little flare.
Share your creative ideas for repurposing the leftover turkey, piles of mashed potatoes, swelling stock of sweet potatoes and other Thanksgiving favorites.
We’ll get you started with a recipe from Milton cooking instructor Debbie Alsebai. Add your favorite ways to spice up your leftover Thanksgiving dinner in the comment section.
- 2 tablespoons milk
- 1/2 teaspoon pepper
- 1/2 teaspoon chopped green onion
- 2 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 4 cups mashed potatoes
- 1 egg, beaten
- Sifted dried bread crumbs
- Peanut oil, enough to fill pan 1/2-inch
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.