A fun appetizer that uses up leftovers! You can get really creative here, so try and think outside the box.
Using up holiday leftovers is key here, so feel free to use another cut of meat (like ham or roast beef!) Cheese would add a nice touch but is not required.
- Large Pot
- Small Saucepan
- 1.5 lb bag Little Potatoes
- 1/4 cup Butter
- 3 large Sage leaves
- 2 Garlic cloves, minced
- 1 cup Cooked leftover turkey, cubed
- 6 to 8 tsp Leftover gravy
- 12 to 16 tsp Leftover cranberry sauce (optional)
- (to taste) Salt and pepper
Place potatoes in a large pot and fill with water until potatoes are just submerged. Sprinkle with salt. Bring to a boil, reduce heat and simmer for 10 to 15 minutes, or until tender (but not mushy!) Drain.
While potatoes cool, begin your sauce.
In a small saucepan over medium heat, add butter and sage leaves. Once melted, stir in garlic.
Cook for a few minutes, stirring constantly so nothing burns. Remove from heat and set aside.
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Place potatoes onto pan, and using a flat spatula, push down on each potato until flat, roughly 1/2 inch thick.
Brush butter mixture onto each potato, making sure to avoid the garlic (it will burn on the potatoes in the oven.) Sprinkle potatoes with salt and pepper.
Place into oven and bake for 15 minutes. Remove and butter again (still avoiding garlic) and cook for another 5 to 10 minutes, or until browned to your liking. Allow to cool slightly.
Transfer potatoes to serving tray. Top each potato with one cube of turkey, followed by 1/4 teaspoon warm gravy, and 1/2 teaspoon cranberry sauce if using.