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Leftovers from Thanksgiving have to be on my top 10 favorite things of all times list. I could scoop sweet potatoes, cranberries, and turkey out of the fridge for days and never get bored.
But I know not everyone is with me. For all of you who need a little more excitement, here’s your recipe: Day-After-Thanksgiving Turkey Hashbrowns. It’s nothing more than a mash-up of the dressing you (or someone) spent hours concocting, plus a little gravy and some turkey, with an egg to hold it all together in a sphere of deliciousness. Cook that in some bubbling butter until it’s covered in crispy, craggy bits of bread and turkey, and you will be in another world of Thanksgiving afterglow.
Serve that topped with whatever herbs might be leftover in your fridge, alongside a crispy salad if you crave crunch. If not, maybe cranberries or even pumpkin pie are in order. We can worry about clean eating next week.
This recipe is a good way to use up those Thanksgiving leftovers, in a new and delicious way.
Day-After-Thanksgiving Turkey Hashbrowns
¼ cup leftover gravy
1 cup leftover dressing/stuffing
½ cup shredded leftover turkey
1 egg, beaten
1 tablespoon butter
Snipped chives and flat leaf parsley, or whatever herbs you have on hand
In a medium bowl, give the gravy a stir to loosen it up. If it is too thick, thin it with a little water or stock. Using a fork or clean hands, gently combine the gravy, dressing, turkey, and egg. If the mix feels dry, add a little more gravy.
Melt the butter in a heavy skillet over medium-high heat. Spoon the dressing-turkey mixture into the pan in a circle, as you would thick pancake batter. Let the hash brown for about 3 to 4 minutes, then flip it to brown the other side 3 to 4 minutes. Serve warm with a sprinkle of chives and parsley, alongside a salad if you are craving green and/or crunch.