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Turkey Day leftovers

By By Lisa Tindell
I realize you probably haven’t even carved your turkey yet, but trust me, you’ll need some ideas on Friday to figure out what to do with the remnants of Thursday’s meal.
Most people have a meal of leftovers once or maybe twice before they tire of the good stuff and throw things out.
If you are planning on making your holiday meal stretch out for more than just one meal, you may find some of these leftover recipes helpful. As a matter of fact, some of them may be so good you’ll want to plan on leftovers.
This first recipe is one that use up at least two of the holiday meal dishes. Since the weather is going to be pleasant, this warm dish will be a hit during that great ballgame Friday afternoon. The recipe is easy to double or triple depending on how much turkey and corn you had left over and the number of guests you expect to feed.
Turkey and Corn Chowder
1 can cream of celery soup
1 soup can milk
1/2 cup salsa
1 can (about 8 ounces) whole kernel corn, drained
1 cup cubed cooked turkey
4 slices bacon, cooked and crumbled
Shredded Cheddar cheese
Sliced green onion
Heat soup, milk, salsa, corn, turkey and bacon in a 3-quart saucepan over medium heat until heated through. Top with cheese, onions and additional salsa.
The chowder is good served with tortilla or corn chips instead of crackers.
I’ve even taken this recipe and modified it a little by adding in half of a package of dry taco seasoning mix. You may want to use Rotel tomatoes and peppers instead of salsa as well. Either way you prepare it, this dish is sure to be a hit.
If you’re looking for some way to use up leftover potatoes, this next recipe may be just the ticket. This dish is also a great side dish to pretty much any meat meal.
Crispy Potato Patties
2 cups mashed potatoes
1 egg, beaten
1 onion, minced
1/4 tsp. salt
1/8 tsp. white pepper
2-3 Tbsp. olive oil
Mix together mashed potatoes, beaten egg and onion in a medium bowl. Add salt and pepper and stir. Over medium heat, heat olive oil in a medium size nonstick frying pan. Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 4 inch circles that are a half-inch thick. Cook until bottom is browned and crisp, about 3 to 4 minutes. Carefully turn the patty over and cook the second side until brown and crisp, 3 to 4 minutes.
Serve with ketchup or salsa.
Until next week, gobble, gobble and Happy Thanksgiving!
Lisa Tindell is staff reporter for The Atmore Advance. She can be reached at 867-4876 or by email at lisa.tindell@brewtonstandard.com.