Recipe Friday: Crispy Mashed Potato & Stuffing Patties

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Hi everyone!! If you’re reading this you made it through another Thanksgiving feast and survived the ensuing food coma. But now you have all those leftovers. What should you do with all that amazing food, even though if your like me you’re already tired of it? Well I got a pretty basic recipe that I already do without leftovers but as I was scouring the internet I found this one that is really similar to my basic one. It has been adapted to use with leftovers: Crispy Mashed Potato & Stuffing Patties.  Enjoy!!

 

 

Crispy Mashed Potato & Stuffing Patties

Ingredients

  • 2 large eggs, lightly beaten
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon pepper
  • 2 cups leftover mashed potatoes
  • 2 cups leftover chopped cooked turkey
  • 2 cups leftover stuffing
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • Unsweetened applesauce, optional

Directions

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

Recipe Friday: Peppery Chicken with Potatoes

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Hi everyone!! Yes I know I actually totally forgot to post a recipe last week. I was so busy and completely forgot to do so.  😱 But I did not this week 😀. Hope you enjoy this one as much as we did when I tried it a few weeks ago. I served it with rice but you can serve it just with vegetables as well. Enjoy!!

 

Peppery Chicken With Potatoes

Ingredients:

1 pound red potatoes (about 6 medium), cut into wedges
1 large onion, chopped
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds)

 

Directions:

  1. Place potatoes and onion in a 6-qt. slow cooker.
  2. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together.
  3. Rub seasoning mixture over outside and inside of chicken.
  4. Place chicken over vegetables.
  5. Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
  6. Remove chicken from slow cooker. Let stand 15 minutes before carving.
  7. Transfer vegetables to a platter; keep warm.
  8. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.

Yield: 4 servings.