Page 20 - Florida Sentinel 11-29-19

Thanksgiving Tips
Recipes
We love turkey sandwiches, but there are so many other delicious dishes you can make with leftover turkey, mashed potatoes, cranberry sauce and stuffing. Find out our favorite easy, tasty and healthy ways to use up all your holiday leftovers.
TURKEY CRANBERRY WRAP
Ingredients:
• 21⁄2 tablespoons whipped re- duced-fat cream cheese spread
• 1 Flatout Light Original Flatbread • 3 ounces sliced cooked turkey or chicken breast meat
• 2 tablespoons reduced-sugar or light cranberry sauce
Directions:
– Spread cream cheese over one side of flatbread. Top with ro- maine, turkey and cranberry sauce. Roll up flatbread to enclose filling.
LOADED MASHED POTATO PANCAKES
Ingredients:
• 3 cups leftover mashed potatoes
• 1⁄2 cup chopped cooked bacon (2 ounces)
• 1⁄2 cup shredded sharp Cheddar cheese
• 1⁄4 cup chopped fresh chives, plus more for gar- nish
• 2 large eggs, lightly
beaten1⁄3 cup all-purpose flour, plus more if needed • 2 tablespoons extra-virgin olive oil, divided
Directions:
– Combine mashed potatoes, bacon, cheese, chives, eggs and 1⁄3 cup flour in a large bowl. Check the consistency of the mix- ture. If it is too moist to form a patty, add additional flour, 1 tablespoon at a time. Using about 1⁄3 cup for each one, form the mixture into 12 3-inch patties.
– Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 patties and cook until browned on one side, 3 to 4 minutes. Flip the patties and continue cooking until golden brown on the second side, about 2 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and remaining patties. Garnish with chives, if desired.
TURKEY AND STUFFING QUICHE
Directions:
– Par-bake the crust ac- cording to package di- rections. Let cool slightly before adding the filling.
For the filling:
– Sprinkle the stuffing
and turkey in the par-
baked shell. Top with
the Cheddar and pars-
ley. Season with a little salt and pepper.
For the custard:
– Whisk together the half and half, eggs, nutmeg, 1/2 teaspoon salt and1/4teaspoonpepperinamediumbowl.
Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 45 minutes. Let cool at least 30 min- utes before serving warm or at room temperature.
Ingredients: Crust:
• One 9-inch frozen pie shell
Filling:
• 1 cup crumbled leftover stuffing • 1 cup chopped leftover turkey • 1 cup shredded sharp Cheddar • 1/4 cup parsley leaves, roughly chopped
•Kosher salt and freshly ground black pepper
Custard:
• 1 1/4 cups half-and-half
• 3 large eggs
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 29, 2019