Stuffed Salsa Verde Potatoes With Leftover Turkey Recipes

LOADED TURKEY AND GRAVY STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place potatoes on a baking sheet; rub with canola oil.
• Bake in the preheated oven until easily pierced with a knife, about 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C).
• Cut potatoes in half lengthwise. Scrape flesh into the bowl of a stand mixer, being careful not to tear the skin. Leave a small rim of flesh in the skin intact. Place hollowed-out potato skins back on the baking sheet.
• Beat butter, gravy, cream cheese, salt, and pepper into the potato flesh on low speed. Add 1 cup Cheddar cheese; mix for a few seconds. Remove bowl from the stand mixer; fold in turkey, stuffing, and green onions using a spatula.
• Fill potato skins with the mixture. Sprinkle remaining 1/4 cup Cheddar cheese on top.
• Return to the oven; bake until warmed through, about 15 minutes.

CRISPY MASHED POTATO & STUFFING PATTIES

Steps:

• In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing., In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into skillet; press to flatten slightly. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels. If desired, serve with applesauce.

THANKSGIVING STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook shells according to package directions for al dente., Meanwhile, in a large bowl, mix mozzarella cheese, turkey, stuffing and green onions. In a small bowl, stir sweet potatoes and, if desired, mix in chili powder., Drain shells; fill each with 2 tablespoons stuffing mixture and 2 teaspoons sweet potato mixture. Arrange in a greased 11x7-in. baking dish; sprinkle with Parmesan cheese. Bake, covered, 15-20 minutes or until heated through. Serve with gravy.

LEFTOVER TURKEY AND MASHED POTATO PATTIES

Steps:

• Mix everything together until well blended.
• Add enough flour so that the mixture isn't too sticky.
• Shape into patties and fry until golden brown about 3-5 minutes on each side.

THANKSGIVING LEFTOVERS STUFFED SHELLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
• Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
• Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
• Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

BEST THANKSGIVING LEFTOVERS SANDWICH

Steps:

• Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
• Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
• The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
• In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
• In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
• Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
• In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
• Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
• On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.