Crispy Turkey Leftovers Recipes

Steps:

• For the dipping sauce: Puree the cranberry sauce, mayonnaise and orange zest in the bowl of a food processor until evenly combined. Refrigerate until ready to use.
• For the bites: Heat 3 inches of vegetable oil in a medium saucepan over medium heat to 350 degrees F on a deep-fry thermometer. Put the stuffing, turkey, Parmesan, rosemary and 1 egg in a medium bowl and mix well until the mixture is evenly moistened. Place the flour, remaining 2 eggs and the panko in 3 separate shallow bowls. Beat the eggs to break apart until 1 cohesive color.
• Shape 1 tablespoon of the turkey mixture into a ball. Press a piece of smoked mozzarella into the middle of the ball and reshape the mixture around the cheese. Bread the ball by rolling it first in the flour to coat, then the egg and lastly the panko. Repeat with the remaining turkey mixture and breading ingredients. Fry 4 to 5 or the balls at a time until deep golden brown and hot all the way through, 2 to 3 minutes. Remove to a paper-towel lined plate and sprinkle with a pinch of salt. Serve hot alongside the dipping sauce.

Steps:

• Place leftover gravy into saucepan and heat through. Keep warm.
• Whisk the flour and cornstarch together in a small bowl or plate and set aside.
• In a medium bowl, whisk egg, onion, salt and pepper until well blended. Stir in the potatoes, turkey, cranberry sauce and stuffing and mix until well combined.
• In a large skillet, heat butter and oil over medium-high heat. Scoop mixture into 1/4 cup portions and shape into balls. Roll in flour mixture then place into hot skillet and press to flatten slightly.
• Fry on each side until golden brown, crispy and heated through - about 4-5 minutes. Remove from skillet and place onto paper towel to drain. Serve hot drizzled with warm gravy.
• If desired, serve on a toasted bun with some cranberry sauce for a fun hot sandwich !