Now here's an unique and tasty alternative to the noodle soups and casseroles traditionally used for leftover turkey.

Green Salad with Turkey Pancakes and Honey Mustard Sauce

Honey Mustard Sauce:

2 tablespoons honey
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper to taste

 

Turkey Pancakes

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 large egg
2 1/2 cups milk
2 tablespoons melted butter
2 teaspoons hot sauce (optional)
6 to 8 (2-inch) slices leftover turkey (or chopped)
1 cup corn kernels
10 slices of bacon
Butter for sautéing

Garnish:

Chopped apple

Chopped walnuts

Shredded cheese

Crumbled bacon

1. For Honey Mustard Sauce: Whisk together all ingredients in a small bowl; set aside.
2. For Turkey Pancakes: Sift together flour, baking powder, and salt.
3. Combine egg, milk, and melted butter and whisk. Add to flour mixture gradually. Stir to combine, but do not beat.
4. Coat a non-stick 6-inch pan with butter, and heat.
5. Pour butter into skillet and cook until it is fluffy and bubbly and top with chopped turkey. Cook over low heat until pancake is brown underneath. Turn and brown on other side.
6. Repeat with remaining batter and turkey.
7. Serve, top turkey pancakes with mixed salad (use pre-packaged salad for convenience) with apples, walnuts, your favorite cheese and crumbled bacon (optional).
8. Drizzle with honey mustard sauce (see below) and cranberry relish

Makes 4 to 6 servings.

Recipe provided courtesy of The Association For Dressings and Sauces.