Thanksgiving Leftover Sliders
Week of 11/04/19 to 11/08/2019 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Ingredients
Turkey Patties
  • 1lb Ground turkey
  • 1teaspoon sage
  • 1/2teaspoon thyme
  • 1/4cup breadcrumbs
  • 2 egg yolk
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 2cups Arugula
  • 8-10 slider bunstoasted
Brown Gravy
  • 2tablespoon Pan drippings
  • 1tablespoon butter
  • 2tablespoon flour
  • 2cup vegetable broth
  • 2teaspoons Worcestershire sauce
  • 1/4teaspoon Salt
  • 1dash black pepper
Stuffing Hash
  • 2cups white bread or croutonsdiced
  • 4 red potatoesdiced
  • 1 stalk celerydiced
  • 1/4 carrotpeeled and diced
  • 1/4teaspoon fresh rosemary
  • 1/4teaspoon Salt
  • 1dash black pepper
  • 2tablespoons oil
  • 1tablespoon butter
Cranberry-Dijon Dressing
  • 1/4cup canned cranberry jelly
  • 1/4cup Dijon Mustard
  • 1/2cup mayonnaise
  • 1/2tablespoon balsamic vinegar
  • 1/4cup parsley leavesminced
  • 1/2teaspoon Salt
  • 1dash black pepper
Instructions
Turkey Patties
  1. Combine ground turkey, spices, egg yolk and bread crumbs in a large mixing bowl. Using your hands, mix the turkey until well combined and emulsified. Portion into 1 ½ inch balls or use a black handle portion scoop. Flatten into patties and press a small dent in the middle. Fry each patty 2 minutes on each side over medium heat in a large metal pan. Transfer to a paper towel lined tray.
Stuffing Hash
  1. In a non stick pan heat up oil and melt the butter over medium heat. Add in the rosemary to infuse the oil with flavor for about 15 seconds. Add in the potatoes and carrots and coat with oil continuously suateing for 1 minutes. Add in the celery and cook for another 3 seconds. Add in the salt, black pepper, and vegetable broth. Lower the heat to a simmer and let it cook until the potatoes are cook but mildly firm in the middle for 5-7 minutes. Add in the sourdough cubes and stir. Press the mixture down wit spatula and increase the heat back to medium. Let the mixture brown on one side for about 1 minute. Flip the mixture and finish browning. Turn heat off and slide the hash into a tray and let it cool slightly.
Cranberry-Dijon Dressing
  1. Combine all the ingredients in a mixing bowl and whisk until all ingredients are well combined and the mixture is smooth. Adjust the seasoning and set aside until ready to use.
Brown Gravy
  1. In the same metal pan throw away excess oil leaving 1 tablespoon of the pan drippings. Add in the butter and melt. Add in the flour and cook for about a minute. Add in the broth, Worcestershire sauce, black pepper and salt. Stir until the mixture thickens. Adjust seasoning if needed. Add the turkey back in and simmer for 30 seconds. Turn heat off and let patties marinade in gravy.
Assembly
  1. Toast the slider buns if time permits. Spread a teaspoon amount of the dressing on both sides of the buns. Place a turkey patty on the bottom bun and scoop some of the gravy onto it. Using a round cutter or a knife, Portion the hash into 6 and place one on top of the patty. Add on the arugula and place the top bun. Insert a skewer to hold the sliders together. Serve!