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Thanksgiving Leftover Slider

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 Thanksgiving Leftover Slider
Recipe for the week of November 14-18, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Yield 4 servings
Ingredients
Thanksgiving Slider
  • Hawaiian Roll
  • 1 lb Ground turkey
  • ½ cup yellow onion finely diced
  • ¼ cup panko breadcrumbs
  • 2 garlic cloves minced
  • 1 egg
  • 1 teaspoon Salt
  • 1 teaspoon onion powder
  • ½ teaspoon dried Italian seasoning
  • ¼ teaspoon black pepper
Mashed Potatoes
  • 2 pounds Russet Potatoes quartered
  • 1 garlic clove minced
  • 1 teaspoon Salt
  • 3 tablespoons butter
  • 2 ounces cream cheese room temperature
  • ½ cup whole milk
  • toppings: chopped fresh chives or green onions
Stuffing
  • 2 yellow onions diced
  • 2 ribs celery diced
  • 1/3 cup butter
  • 1 teaspoon ground sage
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon Salt
  • 6 cups bread cubes
  • 2 cups vegetable broth
  • 1 tablespoon fresh parsley
Gravy
  • 3 cup beef broth - or beef stock
  • 6 tablespoons flour
  • 3 ½ tablespoons butter
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt & pepper to taste
  • bay leaf optional
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Yield 4 servings
Ingredients
Thanksgiving Slider
  • Hawaiian Roll
  • 1 lb Ground turkey
  • ½ cup yellow onion finely diced
  • ¼ cup panko breadcrumbs
  • 2 garlic cloves minced
  • 1 egg
  • 1 teaspoon Salt
  • 1 teaspoon onion powder
  • ½ teaspoon dried Italian seasoning
  • ¼ teaspoon black pepper
Mashed Potatoes
  • 2 pounds Russet Potatoes quartered
  • 1 garlic clove minced
  • 1 teaspoon Salt
  • 3 tablespoons butter
  • 2 ounces cream cheese room temperature
  • ½ cup whole milk
  • toppings: chopped fresh chives or green onions
Stuffing
  • 2 yellow onions diced
  • 2 ribs celery diced
  • 1/3 cup butter
  • 1 teaspoon ground sage
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon Salt
  • 6 cups bread cubes
  • 2 cups vegetable broth
  • 1 tablespoon fresh parsley
Gravy
  • 3 cup beef broth - or beef stock
  • 6 tablespoons flour
  • 3 ½ tablespoons butter
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt & pepper to taste
  • bay leaf optional
Instructions
Turkey Slider
  1. Line a tray with parchment paper; set aside.
  2. With clean hands, mix the ground turkey with all of the patty ingredients in a large mixing bowl with. Gently work the mixture until it's cohesive. Divide the meat mixture into equal portions and carefully form them into patties. Place the patties onto the parchment-lined baking sheet. With your thumb, press a divot into the middle of each patty.
  3. Preheat skillet to medium-high heat. Let them cook for about 4-5 minutes. Gently flip them and let them cook for another 4-5 minutes. Transfer them to a clean tray.
Mashed Potatoes
  1. Place the potatoes in a large pot full of cold water. Boil the potatoes. Stir the garlic and salt into the water. Cook until a knife inserted in the middle of a potato goes in easily with almost no resistance. Then remove from heat and drain.
  2. Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional salt together either in a small saucepan or in the microwave until the butter is just melted.
  3. Mash the potatoes to your desired consistency. Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing.
Stuffing
  1. Melt the butter in a large skillet. Add the onion, carrots, and celery. Sauté until soft. Add in the garlic and fry for another 2-3 minutes.
  2. Sprinkle in the seasoning and mix throughout. Pour in the broth and stir until combined.
  3. Add in the bread cubes and toss with a wooden spoon etc. to coat the cubes as much as you can with the mixture, trying not to squish the cubes.
  4. Remove from the hot burner and place a lid on top and let sit for 10 minutes off of the heat. Remove, fluff again and serve.
Gravy
  1. Make roux: Add butter and flour to a large pot and stir continuously until a roux is formed, about 2 minutes.
  2. Add beef broth and spices: Slowly pour in half the beef broth while stirring vigorously with a whisk. This will help prevent lumps. Once smooth and lump free, add the rest of the beef broth, onion powder, garlic powder, and bay leaf.
  3. Taste and season with salt and pepper. Enjoy!