By SIMON WEBSTER
Merry Christmas everyone and soon to be a Happy New Year. Hope you had a festive time with lots of good cheer. My festivities included an English-style turkey dinner with all the trimmings. Across the pond we always enjoyed roasted parsnips, brussel sprouts, chestnut stuffing and Stilton cheese with biscuits as a starter.
Now, what to do with the leftover turkey? Well here is something that my mum used to make that gets all those leftovers out of your refrigerator. It is called a turkey rissole and is a cake made with most of the Christmas leftovers. Be sure to cut this recipe out so you will also have it on hand for Thanksgiving next year. It even makes a nice pattie that you can eat like a burger.
Another good thing about the rissoles is sneaking in the leftover vegetables that some at your table may not have wanted the first time around, but now they won’t know they are there. Mum always knew best and made sure we ate well.
4 cups turkey meat, brown and white
1 cup stuffing
2 cups trimmings, potatoes, sweet potatoes, Brussels sprouts, green beans, corn or whatever else was served
Salt and pepper to taste
In a food processor chop all ingredients but chop separately. Place in mixing bowl. Season with salt and pepper. Add eggs. Fold together, then form into small cakes that are about three inches wide and 2 inches thick. Cook in fry pan with small amount of oil till brown on both sides. Serve with cranberry sauce, turkey gravy or on a bun. When using left over meats make sure you heat them all the way through.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.