By Sherrie Norris
Thanksgiving 2024 is still happening in these hills. If you and/or your family are unable to prepare, serve and enjoy the big feast together this year, hopefully, you are able to partake of a meal prepared by someone else who wants you to know that you are not forgotten.
Since our area was changed forever by the historic storm two months ago, good Samaritans have come from near and far with gifts to help the hurts and nourish our bodies and souls. And it is especially true right now.
There should be no shortage of opportunities to enjoy a traditional Thanksgiving meal this week across the High Country. Numerous groups have been announcing that meals are being made available at various locations, so hopefully you will be, or have already been, on the receiving end, one way or another.
For those who may be cooking at home and helping to stuff your loved ones, as well as the turkey, we are sharing a few “left-over” ideas to stretch the love for another day or two. After the initial stuffing, oftentimes it’s the second or even third round that tastes as good, or even better, than the first.
I seriously hope that, regardless of your current situation, you are able to find something for which to be thankful. And, if you are among the more fortunate to sit at your table in the comfort of your home, please remember those who are not.
Granny’s Leftover Casserole
Pam cooking spray
3 cups leftover stuffing
4 cups chopped leftover (cooked) turkey
2 cups leftover cooked vegetables (green beans, broccoli, etc.)
¾ cup mayonnaise
3 cups leftover mashed potatoes
1 cup shredded Cheddar cheese
Preheat oven to 350. Spray a 9×13-inch baking dish with Pam.
Spread stuffing evenly in bottom of baking dish.
Mix together in a bowl the turkey, vegetables, and mayonnaise; spoon over stuffing and spread evenly.
Mix together mashed potatoes and Cheddar cheese; spread over the turkey mixture. Bake for about 30 to 40 minutes, or until top layer is lightly browned.
Thanksgiving Rounds
2 cups stuffing
¾ cups turkey, finely chopped
¾ cup finely grated parmesan cheese
3 Tbsp. chopped parsley
4 to 5 cups cold mash potatoes
1 cup flour
1 large egg. lightly beaten
2 cups panko crumbs
1½-2 cups of gravy for dipping
Deep fryer and oil, or air-fry if preferred.
Line two baking sheets with parchment paper
In a large bowl, combine stuffing, turkey, parmesan cheese, and parsley. Mix well. With hands, form 1 ½-inch balls; place on 2 parchment- lined baking sheets and transfer to freezer and let set for 30 minutes.
Set up four bowls, filling one with mashed potatoes, one with flour and the third with lightly beaten egg. Fourth bowl should contain panko crumbs.
Remove stuffing balls from freezer and wrap each one with about 4 Tbsp. of cold mash potatoes. Gently roll potato-covered ball into the flour to cover and then the same into the egg bowl. Lastly, cover the ball in panko crumbs. Place each ball on parchment-lined baking sheet. Heat oil to 365 degrees F. Line a baking sheet with paper towels. Working in batches, drop 2-3 balls into the oil and fry until balls are golden brown, about 3-4 minutes. Remove with a slotted spoon and transfer to paper-towel-lined parchment baking sheet to drain. Continue deep frying remaining balls Adjust heat as needed to keep oil at a consistent 365 degrees F. Serve immediately, plain or with gravy.
Day-after Thanksgiving Sandwiches
8 pieces sliced bread of choice, (thick pieces recommended)
4 Tbsp. mayonnaise or Miracle Whip
8 slices Muenster cheese
½ lb. leftover turkey, thinly sliced
2 eggs
¼ cup milk
1 ½ cup leftover gravy
Spread 1 side of each slice of bread with mayonnaise. Making 4 sandwiches; layer each with cheese and turkey. In shallow pie plate, beat together eggs and milk. Heat a few tablespoons vegetable oil in large skillet. Dip sandwiches on both sides into egg mixture. Fry sandwiches in skillet, turning once, until browned on both sides. Warm gravy in microwave or small saucepan. Serve each sandwich with a small bowl of gravy. Dip sandwich into gravy as you eat or pour over sandwich and eat with a fork.
Creamed Turkey on Toast
Leftover turkey
1 (10 oz.) can cream of chicken soup
1 or 2 slices of bread, toasted
Cranberry sauce
Prepare chicken soup with milk as directed on can. While soup is heating, toast bread in toaster. Add leftover turkey to soup while soup is cooking. Remove bread from toaster to plate. Top toast with soup mixture. Enjoy with a spoonful of cranberry sauce on the side.
Sweet Potato Patties
About 3 cups mashed sweet potatoes
3 Tbsp. yellow onion (chopped fine)
1 Tbs. butter
1 egg (beaten)
1/4 cup flour cup flour
1/2 tsp. sea salt
Saute onions with butter in a medium frying pan. Add onions to mashed sweet potatoes and stir together. Add egg, flour, and salt to sweet potatoes; mix well. Remove from pan into a bowl.
With oiled hands or large spoon, scoop up about ¼ cup of the mashed mixture and place into a small mound back into frying pan on medium heat. Pat down to about ½- inch thickness.Fry for about 60 seconds on each side.
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