Sauteed Stuffing ‘N’ Turkey Patties Another Way

4 servings

  • About 2 to 4 cups leftover baked stuffing/dressing of choice
  • 4 slices roasted turkey, divided (optional)
  • 4 thin slices peeled cooked sweet potatoes/yams,
  •  or 4 tablespoons mashed cooked sweet potatoes/yams, divided
  • 1 to 2 tablespoons butter or margarine or cooking oil (corn, canola, or safflower oil)
  • Salt and freshly ground black pepper to taste
  • Hot leftover turkey gravy as desired (optional)
    Sprigs of parsley as desired for garnish

Form 8 equal-size patties from leftover baked stuffing/dressing.  Place a slice of turkey, if desired, to fit onto each of 4 patties; top each slice of turkey with a slice of cooked sweet potato/yam or 1 tablespoon mashed sweet potato/yam, and then a second stuffing/dressing patty. Seal the edges of the stuffing patties with the fingers, keeping the turkey and sweet potato/yam inside the patties.

In a medium heavy skillet, melt butter or margarine or heat oil over moderate heat. (Or, liberally coat the skillet with non-caloric vegetable cooking spray.)  Add stuffed patties to hot skillet and sauté for about 4 to 5 minutes; turn (over) patties and continue sautéing until patties are golden brown and heated through.  Season with salt and pepper to taste as desired. 

To serve, arrange a hot stuffed turkey patty on each plate.  May spoon hot gravy over each serving, if desired.  Garnish each serving with a sprig of parsley and serve immediately.

Variation: Spoon ½ teaspoon of Cranberry Pear Chutney (available from previous TV show, November 11, 2012) onto the sweet potato/yam of each patty.

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