By Lindsay H
THANKSGIVING LEFTOVER WREATH
The best part about making this Thanksgiving leftover wreath is you can use whatever leftovers you have. If you don’t have any leftover turkey you can stuff these with leftover vegetables.
Updated at: Wed, 16 Aug 2023 20:33:58 GMT
Nutrition balance score
Good
Glycemic Index
72
High
Glycemic Load
12
Moderate
Nutrition per serving
Calories117.1 kcal (6%)
Total Fat2.3 g (3%)
Carbs17.3 g (7%)
Sugars1.3 g (1%)
Protein5.7 g (11%)
Sodium114.5 mg (6%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 425°: F (200° C).
Step 2
Scoop ½ cup (125 mL) leftover mashed potatoes into 24 balls. (You may have more or less than 24 depending on how much leftovers you have.
Step 3
Tear the leftover turkey into small pieces.
Step 4
Flatten the potato ball and fill with turkey and 1 teaspoon leftover cranberry sauce. Top with another flattened potato ball and form an oval. You can also make smaller ones if you need to.
Step 5
Fill the remaining croquettes.
Step 6
Create a dredging station with flour, eggs, and panko in individual bowls or plates. Add the poultry seasoning to the panko and stir to combine.
Step 7
Crack the eggs into their container.
Step 8
Dredge the croquettes into the flour and then eggs and then panko. Set aside.
Step 9
Bread all the croquettes and place on the Pampered Chef stoneware.
Step 10
Spray with cooking spray and sprinkle with salt.
Step 11
Bake for 20-25 minutes or until the panko is golden brown.
Step 12
To make the sauce add the gravy, cranberry sauce and herbs to the pampered chef blender.
Step 13
Place on the sauce setting.
Step 14
The sauce will be warm and thickened.
Step 15
Place the croquettes on the pampered chef stoneware serving platter and fill the bowl with the warm sauce.
Step 16
Serve the croquettes with the sauce.
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