Meg Makes: Recipe for fried rice, turkey cakes to be made with Thanksgiving leftovers
And in case you need a recipe for your holiday meal tomorrow or this weekend, check out these posts from previous years.
Hope you all have a wonderful holiday!
Submitted by Dena Strong.
1 cup leftover turkey, shredded
2 cups leftover stuffing
1 or 2 eggs
1 to 2 tablespoons flour, for dusting
1 tablespoon oil
Cranberry sauce or sour cream for topping
Mix turkey, stuffing and one egg. Form one patty and dust with flour. Try cooking in oil on a hot skillet. If it doesn’t hold together, add second egg to mixture. Make patties and cook. Serve with cranberry sauce or sour cream.
Updated Mid-Century Fried Rice
Submitted by Laura Clower.
2 cups leftover turkey
1 tablespoon cooking oil
3 to 4 cups diced vegetables (Clower recommends an onion, two or three carrots, two or three celery stalks, mushrooms or green peppers)
2 teaspoons chopped garlic
11/2 cups uncooked rice (Clower recommends medium grain)
3 cups chicken broth
2 to 3 tablespoons soy sauce
3 eggs, beaten in a small bowl and set aside
Pepper to taste
Chow mein noodles for serving
In a large nonstick frying pan, heat oil over high heat until shimmering. Dump in veggies and garlic. While veggies saute a few minutes, sprinkle a couple of tablespoons of soy sauce over leftover turkey.
Add raw rice to pan with veggies and stir to coat with oil. Continue to fry veggies and rice until rice begins to pick up a light-brown hue. Dump meat into the pan with veggies and rice and add chicken broth. Bring to a boil, then cover pan and turn heat to low. Allow 18 minutes to cook rice.
After it cooks, remove the lid and push the mixture around the sides of the pan, creating a well in the center. If liquid runs into the center of the pan, the rice needs to cook a little longer.
Increase the heat to medium and pour the eggs into the well. Stir eggs gently, being careful not to mix the egg mixture into the rice mixture until the eggs have scrambled. Once that happens, break the scramble up and mix it throughout the rice mixture.
Season to taste with more soy sauce, if needed, and lots of black pepper.
Serve with crunchy chow mein noodles, and pass the soy sauce.