Turkey Poppers with Spicy Cranberry Dip
1 cup diced turkey (white & dark meat) in a ¼ inch dice
3 cups stuffing
½ cup sweet potatoes in a ¼ inch dice
¼ cup of craisins
1 cup Panko crumbs
1 cup cranberry sauce
¼ cup mayonnaise
¼ cup peppadew peppers
For dip, blend all ingredients in small bowl until well blended. Set aside.
For poppers, mix all ingredients and form into 1 ounce balls. Roll in panko crumbs and then deep fry until golden brown
Serve with dip
4 ounces turkey
½ cup stuffing
2 TBSP cranberry
½ cup left over green beans
2 slices rye bread
2 TSP salted butter
½ cup gravy
Butter one side of each slice of bread
Pile all leftovers between bread
Place in sautee pan on med/high heat until golden brown, then turn.
Repeat on other side.
Cut in half and serve with leftover turkey gravy
Recipes provided by Chef Michael Luboff, director of culinary operations, Stew Leonard's.
Turkey Hash with Sunny Side Up Egg and Maple Syrup
1/2 cup shredded turkey breast and leg
1/4 cup diced acorn squash (any leftover squash)
1/4 cup diced russet potatoes
TSP sliced sage
local maple syrup
Directions: Lightly brown the butter in a saute pan. Add the sage and the russet potatoes.
Cook for three minutes and add the acorn squash and let cook for another three minutes. Add the turkey meat and saute to warm through.
In a separate pan cook two eggs sunny side up. Plate the hash and top with eggs. Drizzle with local maple syrup.
Recipe provided by Chef Pat Pascarella, Bar Sugo