If you’re looking for a perfect recipe for Thanksgiving leftovers to use on the weekend while you watch football, you just found it. Click here for the original recipe.
Ingredients
Leftover Mashed Potatoes: Plain mashed potatoes are ideal, but any variety will work great as long as the texture doesn’t differ greatly from the classic.
Bacon: Cooked and crumbled bacon, but you can leave them out if you want to make them vegetarian.
Shredded Cheese: Shredded cheddar cheese works best, freshly shredded for the best taste.
Chives: Add thinly sliced chives added to the mashed potato mixture.
Garlic Powder: If you’re using a heavily-seasoned batch of leftover mashed potatoes, then use a light hand when seasoning.
Eggs: 2 eggs work as a binder for these bites, keeping them together so they don’t fall apart when frying.
Panko Bread Crumbs: Panko creates the crispy coating.
Directions
In a large pot over medium-high heat, heat 3 tablespoons of oil. Cook mushrooms and chile, stirring occasionally, until softened and browned, 5 to 6 minutes; season with salt and pepper. Transfer mushroom mixture to a medium bowl; set aside.
In the same pot over medium-high heat, heat the remaining 2 tablespoons of oil. Cook turkey skin side down, turning occasionally, until golden brown, about 5 minutes; season with salt and pepper. Add water, onion, celery, carrot, and garlic. Bring to a simmer and cook for 1 hour.
At the 1-hour mark, transfer the turkey to a cutting board and let cool slightly. Add potatoes to pot and cook, stirring occasionally, until tender, 25 to 30 minutes.
Cut turkey meat off bone and shred into bite-size pieces. Add reserved mushroom mixture, turkey meat, and thyme to broth; season with salt and pepper.
In a medium skillet over medium heat, melt butter. Add flour and whisk to dissolve. Cook, whisking constantly, until blonde in color, 1 to 2 minutes. Let cool slightly.
Add roux to soup, whisking to avoid clumps. Pour in cream, bring to a low simmer, and cook, stirring occasionally, until heated through, about 3 minutes.
Divide soup among bowls. Serve with Worcestershire sauce alongside.
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