Bubble and Squeak with Corn Puree

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 cups leftover mashed potatoes
  • 1 cup leftover stuffing
  • 1 cup left over turkey meat, diced
  • 3 tablespoons vegetable oil, divided
  • 2 cups leftover corn
  • 1 cup vegetable stock
  • Salt and freshly ground black pepper
  • 4 cups baby spinach
  • Leftover cranberry sauce, for dipping
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.

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    This recipe is featured in:

    Top Thanksgiving Leftovers