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Whole Rotisserie Chicken  on cutting board accompanied by natural herb/spice display in an apparent country setting

Your guide to creating delicious and easy meals featuring Boston Market menu items. Try one of these chef-inspired recipes today!

Creamy Roasted Garlic Corn Cheddar Chipotle Mac & Cheese Bacon Vinaigrette Steamed Veggies Vegetable and Potato Frittata Creamy Gouda and Garlic Mashed Potatoes Thanksgiving Leftovers Turkey Hash and Stuffing Pancakes

Thanksgiving Leftovers Turkey Hash and Stuffing Pancakes

Chicken Fajita Stuffed Peppers
Serves: 4


Thanksgiving Leftovers Turkey Hash:

  • 1 lb. Medium Red Potatoes 1/2 in Dice
  • 2 Tablespoons Unsalted Butter Cubed
  • 1 Yellow Onion Medium Dice
  • 1 Red Bell Pepper Medium Dice
  • 2 Cups Cooked Turkey 1/2 in Dice
  • 4 Pieces Cooked Bacon Chopped
  • 2 Eggs Cooked (Optional)

Stuffing Pancakes:

  • 2 Large Eggs Lightly Beaten
  • 2 Tablespoons Finely Chopped Onion
  • 1/4 Teaspoon Ground Black Pepper
  • 2 Tablesoons All Purpose Flour
  • 2 Cups Leftover Stuffing
  • 2 Tablespoons Canola Oil
  • 1/2 Cup Unsweetened Applesauce
  • 1 oz. Cranberry Relish


Thanksgiving Leftover Hash:

  • Heat butter over mediym heat.
  • Place diced potatoes in heated butter and cook for 10 minutes stirring occasionally.
  • Once potatoes start getting tender add in the vegetables and the turkey.
  • Cook for an additional 5 to 8 minutes on medium/high heat.
  • Pull once vegetables and potatoes are cooked to a nice brown color.

Stuffing Pancakes:

  • Gather all ingredients and mix in a large mixing bowl.
  • Heat canola oil over medium heat.
  • Once oil is hot, grab a half hand full of the stuffing mixture and place in oil.
  • Flatten slightly with a spatula.
  • Fry on each side for 2 minutes then flip.
  • When both sides are golden brown take out a pan and place on paper towels to soak.
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