I hope you guys were able to attend the Good Cook Twitter Party that happened last Monday evening! There were so awesome prizes given out. The wonderful people behind Good Cook came up with an idea to share Thanksgiving leftover recipes (101+ recipes! Check them out HERE) with all of you, and I am excited to take part in this. I traveled this year for Thanksgiving but still made a delicious meal for Bryan and I. The sad part is, I wasn’t able to travel with any of my awesome goodies from Good Cook so I made sure to bring home some leftovers in order to make this recipe.
Thanksgiving is one of my favorite holidays. I love cooking a huge meal for family and friends. Someday when I have a house, my door will be open to those in need. It make me upset to think of those without, especially on days like Thanksgiving. Growing up my family wasn’t rich by any means, but we always had each other. My grandfather was a member of the Knights of Columbus and I remember getting a Thanksgiving meal from them every year. It had the works…a turkey, stuffing, canned goods, etc. They even gave us Christmas presents every year. I will forever be grateful to my grandfather and the KoC for their charity.
Last year for my internship at school, instead of opting to take the traditional route and work in a kitchen, I chose to work with the community service department on campus and spent my days cooking for people in need. My favorite days were those where I got to cook at the Providence Ronald McDonald House and a local soup kitchen in Providence. Food makes people happy and everyone deserves food. In addition to that the community service department each year puts on a Thanksgiving dinner for those in need at the school – it was amazing being part of something like that and was sad I wasn’t able to help out this year.
I was trying to hard to figure out what to make with my leftovers – trying to be creative isn’t easy I tell ya. I finally came up with an idea to do fritters. I had taken home turkey and cranberry sauce (all I could really fit in my carry on). I had some extra sharp cheddar cheese, and an apple so thought I would throw those in as well. These little fritters are mighty tasty and awesome fall flavor to them. Check out the recipe below:
Turkey, Apple, and Cheddar Fritters
1/2 cup diced Turkey Meat
1/4 cup shredded or diced Extra Sharp Cheddar Cheese
1/4 cup diced Apple (granny smith, fuji, etc.)
1 cup Gluten-Free All Purpose Flour or Pancake batter (both work great)
1/2 teaspoon Xantan Gum (only if your mix does not already have it in there)
1/4 teaspoon Baking Powder (only if your mix does not already have it in there)
2 Eggs (or 1/2 cup Eggbeaters)
6 tablespoons Milk (Cow, Soy, Nut, or Hemp)
1 tablespoon Feiny’s Veggie Rub
1/2 teaspoon Salt (or to taste)
1/4 teaspoon Fresh Cracked Pepper
Cranberry Sauce – homemade, canned, etc.
- Preheat fryer to 350•F or in a medium skillet add 1/4-1/2 cup oil and heat over medium heat to shallow fry instead of deep frying.
- In a large bowl, combine all of the dry ingredients, mix well.
- In a separate bowl, mix together all of the wet ingredients until well combined.
- Slowly add to dry ingredients and mix until just combined.
- Drop batter by the spoonful and cook until golden brown on all sides.
- Check for seasoning and adjust if needed.
- Do not over crowed the fryer or pan.
- Remove from oil and drain on a paper towel lined dish.
- Repeat process with remaining batter.
- Serve warm.
- Hold in a warm oven in a Good Cook Brownie Pan or Cookie Sheet at about 200•F if needed.
- Serve in a Good Cook Pie Pan lined with parchment paper.
- Serve with cranberry sauce.