Thanksgiving lasts as long as there are leftovers in the fridge. Turkey sandwiches are boring, and next day mashed potatoes are anything but soft. Put that food to good use. Sneak turkey into alterna-quesadillas, and turn those gluey potatoes into crispy potato cakes.
Turkey Quesadillas with Cranberry Sauce and Swiss Cheese
8 8-inch flour tortillas
1 pound turkey
1 cup cranberry sauce
1 4-ounce can diced green chiles
1 teaspoon ground cumin
1 cup shredded reduced fat swiss cheese
¼ cup chopped fresh cilantro
Coat a large skillet with cooking spray and set over medium high heat.
Arrange four of the tortillas on a flat surface. Top each with equal amounts of turkey and spread to ½-inch from the edge.
In a small bowl combine cranberry sauce, chiles and cumin until well-blended.
Spoon the mixture over the turkey. Top with Swiss cheese.
Place second tortilla on top and place quesadillas on the hot skillet.
Cook until golden brown and cheese melts — about 3 to 5 minutes on each side. Cut into wedges and sprinkle with cilantro.
Source: Robin Miller, Quick Fix Meals
Mashed Potato Patties
2 cups chilled mashed potatoes
2 tablespoons vegetable oil
2 tablespoons unsalted butter
½ cup all-purpose flour, for dredging
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
Divide the mashed potatoes into 8 equal portions. Use your hands to form ½-inch thick patties.
Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low.
Cook until they have formed a golden crust, 15 to 20 minutes. Turn and cook the other side until golden brown, about 15 minutes.
Season with additional salt and pepper and serve hot.
Source: Sara Moulton Cooks at Home