Turkey, Mushrooms in White Wine on Potato Patties

It’s getting closer….

I’m referring to the biggest food holiday on the U.S. calender: Turkey Day, aka Thanksgiving Day.

Some say they like T-Day best because it’s about the food and family without the hassle of presents, like Christmas.

Some say they like T-Day best because of all the leftovers.

I mean, if one is going to bother making a turkey with all the fixings, one might as well make a big one, right?

Sometimes that seems like a much better idea the day before T-Day than the day after.

Here are a few ideas for when / if you are faced with more turkey, et all, than you have inspiration for.

Turkey, Mushrooms in White Wine on Mashed Potato Patties

Total time: 30 minutes

Ingredients:

  • Turkey:
  • 10oz (300gr) leftover turkey, cut into bite-size pieces
  • 4oz (120gr) mushrooms, sliced
  • 2 medium carrots, sliced
  • 1 rib celery, roughly chopped
  • 1 onion, chopped
  • 2 tsp olive oil
  • 1/2 tsp paprika
  • 1/2 cup (4oz, 120ml) leftover turkey gravy or chicken stock
  • 1/2 cup (4oz, 120ml) white wine
  • 1/2 cup Greek yogurt
  • 2 tsp cornstarch (maizena) dissolved in 1 tbs water, if needed
  • Potato Patties:
  • 2 cups leftover mashed potatoes
  • 1 egg
  • 2 tsp olive oil

Creamed Turkey on Potato Patties

Instructions:

  • Heat oil in a large skillet. Add onions, celery, mushrooms and sauté 5 minutes.
  • Add carrots and sauté 5 minutes longer
  • Add paprika, gravy or stock and white wine. Cover and simmer 15 minutes, until carrots are tender.
  • If sauce needs to be thicker, stir in cornstarch mixture.
  • Remove from heat and stir in yogurt.
  • Potato Patties:
  • Lightly whisk egg in a medium bowl.
  • Mash potatoes with a fork so they are not stiff.
  • Add mashed potatoes to egg and mix thoroughly.
  • Heat oil in large nonstick skillet over medium-high heat.  Dividing potato mixture into fourths, spoon into hot skillet and shape into patties with the back of the spoon.  The patties should be about an inch thick (2.5 cm).
  • Sauté 10 minutes on each side, turning once.  They should be nicely browned.  Be careful turning them so they don’t break apart – if they do, just pat them back together.
  • To Serve: Spoon turkey and vegetables over potato patties.

Print Recipe

Here are a few other ideas….

Turkey and Leek Lasagne

Turkey Leek Lasagne

Turkey Stuffing Pie

stuffingpie

Turkey and Acorn Squash Quiche

acorn_quiche

And when nothing is left but the carcass….

Turkey Wild Rice Soup

Turkey Wild Rice Soup

If you want nutrition information for the recipe, try this site: Calorie Count

5 thoughts on “Turkey, Mushrooms in White Wine on Potato Patties”

  1. Because we are just two, I always make a small turkey – no more than 13 pounds – and that serves us, some guests, and some sandwich leftovers as well. Sometimes, I do end up freezing a bunch for later…

  2. Oh, and I always make turkey soup from the carcass. Just cover it with water, add some onion, celery, carrot, bring to a boil and simmer for a couple of hours. Remove the veggies and bones, and you have great stock for whatever other soup you might like to make. Turkey noodle! Turkey with fresh veggies! Turkey with wild rice! Whatever!

  3. This looks incredible! Canadian Thanksgiving is long past – sigh. I made that famous make ahead turkey gravy for our Christmas dinner so I had some leftover turkey in the fridge. If ONLY I had seen this before I turkey sandwiches last night. LOL

    Bookmarked and saved for after Christmas.

  4. Kate, I remember them being very big and very cheap…. Hope you’re having fun!

    Zoomie, I found an 8lb turkey for us a few years ago and I buy legs for soup. The hubs prefers chicken, but I think I’m going to get a turkey this year. They’re not available here until Christmas, though…..

    Jerry, I need to make a turkey – just for the gravy…. I love gravy!

Comments are closed.

Share via
Copy link
Powered by Social Snap