Prep 3 hrs
Cook 1 hr
WONDERING WHAT TO DO WITH THAT TURKEY? THE SOUP IS GOOD BUT THE FRITTERS ARE REALLY GREAT
- canola oil, for shallow frying
- 1 large minced onion
- 1 tablespoon minced ginger
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced sage
- 2 tablespoons fresh minced flat leaf parsley
- 2 tablespoons fresh minced cilantro
- 1 quart turkey broth, strained (mire poix, thyme, garlic, Turkey carcass and wings, cold water, black peppercorns, bay leaf; simmere)
- 1 cup shredded white turkey meat
- 1 cup shredded dark turkey meat
- 2 cups leftover prepared stuffing
- 1 cup blanched corn
- 4 eggs, lightly beaten
- 1⁄2 cup shredded parmigiano-reggiano cheese
- salt and pepper, to taste
- in a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes.
- Add thyme, sage, parsley, cilantro and stock.
- Bring to a simmer and reduce by only 10 percent.
- Add the meat and check for seasoning.
- For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese.
- Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees.
- Gently drop a heaping tablespoon of the mixture into the oil.
- When brown, about 2 to 3 minutes, flip over.
- Drain on paper towels and season with a little salt.
This was soch a wounderful combanation my family loved it we dipped the fritters in the soup.