We still had mashed potato, gravy and turkey left. What to do?

I ground up the turkey in the Kitchenaide, added some of the mashed
potatoes, an egg, a little freshly ground pepper and some granulated
garlic. Mixed it all with my hands (they were clean)so that the potato
was evenly blended. Made the mixture into patties.

Heated some canola in the big frying pan and fried the patties until
they were light brown and the insides were warmed up.

Heated the gravy and thinned it with a little chicken broth (why does
gravy get thick when it's a leftover?) Served the patties with gravy.
They were not spectacular, but they were good and different.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sat, 27 Nov 2010 18:07:01 -0600, Janet Wilder wrote:

> Heated the gravy and thinned it with a little chicken broth (why does
> gravy get thick when it's a leftover?)

[Modified] Cornstarch and flour's thickening power gets greater as
a liquid cools. Plus the gelling of any stock or drippings you
used.

-sw

Janet Wilder wrote:
> We still had mashed potato, gravy and turkey left. What to do?
>
> I ground up the turkey in the Kitchenaide, added some of the mashed
> potatoes, an egg, a little freshly ground pepper and some granulated
> garlic. Mixed it all with my hands (they were clean)so that the potato
> was evenly blended. Made the mixture into patties.
>
> Heated some canola in the big frying pan and fried the patties until
> they were light brown and the insides were warmed up.
>
> Heated the gravy and thinned it with a little chicken broth (why does
> gravy get thick when it's a leftover?) Served the patties with gravy.
> They were not spectacular, but they were good and different.


My aunt used to make the same thing with ground leftover (beef) pot
roast and it was addictive.

gloria p

On 11/27/2010 7:54 PM, Sqwertz wrote:
> On Sat, 27 Nov 2010 18:07:01 -0600, Janet Wilder wrote:
>
>> Heated the gravy and thinned it with a little chicken broth (why does
>> gravy get thick when it's a leftover?)
>
> [Modified] Cornstarch and flour's thickening power gets greater as
> a liquid cools. Plus the gelling of any stock or drippings you
> used.
>
> -sw

Thank you for solving the mystery.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sat, 27 Nov 2010 23:26:45 -0600, Janet Wilder wrote:

> On 11/27/2010 7:54 PM, Sqwertz wrote:
>> On Sat, 27 Nov 2010 18:07:01 -0600, Janet Wilder wrote:
>>
>>> Heated the gravy and thinned it with a little chicken broth (why does
>>> gravy get thick when it's a leftover?)
>>
>> [Modified] Cornstarch and flour's thickening power gets greater as
>> a liquid cools. Plus the gelling of any stock or drippings you
>> used.
>
> Thank you for solving the mystery.

[shrug] I just guessed.

-sw :-)

On Nov 27, 7:07*pm, Janet Wilder > wrote:
> We still had mashed potato, gravy and turkey left. What to do?
>
> I ground up the turkey in the Kitchenaide, added some of the mashed
> potatoes, an egg, a little freshly ground pepper and some granulated
> garlic. *Mixed it all with my hands (they were clean)so that the potato
> was evenly blended. *Made the mixture into patties.
>
> Heated some canola in the big frying pan and fried the patties until
> they were light brown and the insides were warmed up.

Sounds good...but I though you might be going down the road of pumpkin
pancakes...which we enjoyed yesterday. Had about a 1/3 cup of pumpkin
left over and added it to my pancake batter...proceeded as usual with
warmed maple syrup! Golly,....that was good!