Ok, so you’ve been munching on the leftovers of the leftovers all weekend only to open your refrigerator door on the last evening of the long weekend to find a few more of those delicious remnants staring back…I know how you feel. You ultimately decide that you can’t possibly eat another turkey sandwich and you want something warm and comforting. You’re not in the mood to cook after the serious kitchen time you clocked in over the past few days, so what are you going to do for one last leftover meal?
Well, I don’t know about you, but I love the traditional Thanksgiving meal and I would eat it every day if I could, so coming up with reincarnations of the original meal is always fun for me to do. Today, the last of the turkey, stuffing and cranberry sauce were all combined together and made into a fritter wedge that I dipped in batter and served with a great salad.
Ok…so it’s not diet food, but I don’t think anyone was too worried about that this weekend. If you are trying to get your kids to stay interested in the leftovers, put the wedges on a stick and then dip them in the batter and fry them up. This is a quick, easy and unique way to reinvent a great meal.
Dipping batter
4 tablespoons of flour
2 teaspoons baking powder
enough water to make a batter, (about 1/2 to 3/4 cup) see here
1/2 teaspoon salt
1/4 teaspoon pepper
**you can also use beer as the liquid, and if you do, do not use the baking powder
Thanksgiving Leftover Fritter Wedges
Leftover turkey, cut in small cubes
Leftover stuffing
Leftover cranberry relish (or sauce)
Leftover mashed potato or sweet potato
Add everything together and either scoop out the fritter filling with an ice cream scoop or do what I did…add everything into a round mold, gently press down to pack everything together then cover and freeze.
Once frozen, cut into triangle wedges and place back into the freezer.
Make the batter and remove the wedges from the freezer. Dip the wedges into the batter and deep fry in at least 2 inches of oil that has been heated to 350°F. Cook for about7 or 8 minutes until the batter is now crispy and golden brown. Remove each wedge from the oil and place onto a paper lined plate to drain. Cut each wedge in half and serve with a salad of your choice.
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