Recipe courtesy of Danny Boome
Bubble and Squeak with Corn Puree
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 12 mg
- Sodium
- 415 mg
- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 12 mg
- Sodium
- 415 mg
Ingredients
Directions
- In a large mixing bowl add mashed potatoes, stuffing and turkey meat. Mix well. Using your hands form patties (about 3 to 4-inches wide). Heat 2 tablespoons oil in a nonstick skillet and fry the patties until golden brown on both sides for about 5 to 7 minutes. Do this in batches, if necessary.
- Add the corn and vegetable stock to a saucepan on medium-heat to warm up and puree with an immersion blender. It will have a chunky consistency. Once its heated, season with salt and pepper, to taste.
- Wilt the spinach in a large heated skillet with the remaining oil. Saute for about 3 minutes. To serve pour the puree in the center of each plate and top with some spinach. Place the bubble and squeak on top of the spinach and serve with leftover cranberry sauce for dipping.
