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Thanksgiving Leftover Wreath

Prep 15 min

Cook 25 min

Ready in 40 min

Use your Thanksgiving leftovers to create the perfect festive food wreath. The more leftovers you have the more croquettes you can make!

This reinvention of our Turkey Cranberry Wreath was sent to us by our friend Meg at the More Momma Blog.

Ingredients

leftover mashed potatoes (use what you have left)
leftover turkey (use what you have left)
leftover cranberry sauce (use what you have left)
1 cup (250 mL) flour
3 eggs
2 cups (500 mL) panko bread crumbs
1 tsp (5 mL) poultry seasoning
cooking spray
kosher salt
leftover gravy
1 tbsp (15 mL) rosemary

Directions

Preheat the oven to 425°: F (200° C).
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.
Tear the leftover turkey into small pieces.
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.
Fill the remaining croquettes.
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.
Crack the eggs into their container.
Dredge the croquettes into the flour and then eggs and then panko. Set aside.
Bread all the croquettes and place on the Pampered Chef stoneware.
Spray with cooking spray and sprinkle with salt.
Bake for 20-25 minutes or until the panko is golden brown.
To make the sauce add the gravy, cranberry sauce and herbs to the pampered chef blender.
Place on the sauce setting.
The sauce will be warm and thickened.
Place the croquettes on the pampered chef stoneware serving platter and fill the bowl with the warm sauce.
Serve the croquettes with the sauce.

Yield:

6–12 servings

Cook's Tips:

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.