Corinne's Kitchen: Leftovers!

I'll bet there is a good chance that over the holidays some leftover turkey, stuffing, or mashed potatoes may end up lurking in the corner of your refrigerator. Once you've become bored with the side dishes, you can hardly imagine taking another bite! You may decide to freeze them, or even contemplate throwing them out! Don't do it! I have a couple of suggestions to use up those lingering leftovers, giving them brand new life!

 Turkey Pot Pie

serves 8

 Ingredients:

• 1 lb leftover turkey, shredded
• 1 C carrots, sliced
• 1/2 C celery, diced
• 1 3/4 C low sodium chicken broth
• 1 C frozen green peas, thawed
• 1/3 C unsalted butter 
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/3 C all-purpose flour
• kosher salt & freshly ground black pepper, to taste
• 1/4 t celery seed
• 2/3 C milk
• 2 (9 inch) ready made pie crusts
•  1 T olive oil
• 1 egg white, beaten

Directions:

• Preheat oven to 425 degrees F
• In a saucepan, combine carrots, celery, and chicken broth. Cover, bring broth to a boil, then allow to simmer on medium heat for about 10 minutes, or until veggies are tender. Remove from heat, add peas, and set aside.
• In another saucepan, melt butter over medium heat. Add onions and saute for a few minutes until tender and translucent. Add the garlic and saute for another minute or two. Stir in flour and season with salt, pepper, and celery seed.
• In small portions at a time, add the broth & veggies, and milk to the flour mixture, stirring to combine. Once combined, add the shredded turkey.
• Lightly brush one side of a single pie crust with olive oil. Place the olive oil side down into a deep dish pie pan.
• Pour the turkey & vegetable mixture into the crust. 
• Top with the second pie crust and seal. 
• Lightly brush the top crust with egg white. Using a knife, place a few slits in the crust to allow steam to escape.
• Bake for 30 to 35 minutes or until crust is golden brown and filling is bubbly. Alow to sit for 10 minutes prior to serving. 

Stuffing Breakfast Frittata 

serves 6

  Ingredients:

• 1 T olive oil
• 2 1/2 C leftover stuffing
• 1 1/2 C shredded monterey jack or cheddar cheese (or combination)
• 8 large eggs
• 1 C milk
• 1/2 t mustard powder
• 1/4 t ground nutmeg
• kosher salt & freshly ground black pepper to taste
• 1 T fresh herbs, finely chopped (such as sage, parsley, or scallions)

Directions:

• Preheat broiler.
• Lightly brush a cast iron or ovenproof skillet with olive oil. 
• Place the stuffing into the skillet. 
• Sprinkle the shredded cheese over the stuffing.
• In a bowl, whisk the eggs, milk, mustard, nutmeg, salt & pepper. 
• Pour over the stuffing and cheese. 
• Cook on stovetop over medium heat for about 5 to 7 minutes .
• Transfer the skillet into the broiler and broil for another couple of minutes, or until frittata is cooked through and top is golden brown.
• Sprinkle with fresh herb of choice.

Mashed Potato Pancakes 

serves 6

Ingredients:

• 4 C leftover mashed potatoes
• 4 eggs, beaten
• 1/2 C all-purpose flour
• 1/2 C fresh green onion or scallion, diced
• 4 cloves fresh garlic, minced
• 2/3 C shredded cheddar
• 4 T canola oil
• seasoning salt to taste
• katsup or sour cream for serving

Directions:

• In a large bowl, combine first 6 ingredients.
• Form the mashed potato mixture into mini cakes, about 5 - 6 inches.
• Heat canola oil skillet over medium heat.
• Fry on each side for about 4 - 5 minutes or until golden brown.
• Transfer to a paper towel to drain oil. 
• Season to taste with seasoning salt (Lawry's is recommended).
• Serve with katsup or sour cream. 

These mashed potato pancakes are a great substitute for hash browns with breakfast. May serve along with Stuffing Breakfast Frittata.