Dijon-Brown Sugar Glazed Carrots, a flavor-packed side dish that pairs perfectly with any meal!
Today, I’m sharing one of my favorite side dishes, Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese, and it’s the perfect addition to your Thanksgiving meal.
I’ve been craving fresh and easy foods lately. Last week, I made a delicious Brie and Apple Sandwich, that had me wishing for a spring picnic.
To go with that sandwich, I made a Shredded Brussels Sprout Salad with Lemon-Garlic Vinaigrette that’s full of bright, spring flavors. You’re going to love it!
One of my favorite things about Thanksgiving is something enjoyed after the big day … yes, the leftovers!
I love reliving the meal again (and again), but by the third go round, a little variety is welcome. My family has a few favorite ways to rework the leftovers, like turkey pie, but it’s always fun to come up with new options, too.
This year, I’m turning my leftover mashed potatoes into Cheesy Potato Croquettes!
These Cheesy Potato Croquettes have all the goodness of mashed potatoes, plus they’re stuffed with gruyère, one of my favorite cheeses. They’re finished with a crunchy breadcrumb coating that holds everything together and is the perfect complement to creamy, cheesy mashed potato filling. Yum!
I love these croquettes, because they make an easy appetizer or even a light meal when paired with a salad (and some wine, of course).
A few tips: start with cold mashed potatoes. The croquettes will hold together better. If the mashed potato mixture sticks to your hands when forming the croquettes, wet your hands first. Finally, I’m not a huge fan of frying, but if you want your croquettes extra crispy and golden, fry them in a few tablespoons of olive oil over medium heat instead of baking.
Thanksgiving is all about family, friends, and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes.
The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday, and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Today’s bloggers have recipes for dessert and after-dinner drinks, as well as ideas for using leftovers.
We’ll be posting to social media with the hashtag #blogsgivingdinner. I hope you will visit the other bloggers and join in the fun!
Blogsgiving Progressive Dinner Menu
Grandma’s Pecan Pie from The Wetherills Say I Do
Pumpkin Sheet Cake with Pumpkin Cream Cheese Frosting from My Cooking Spot
Gluten-Free Apple Berry Crumble from Twin Stripe
Paleo Pumpkin Pudding from Wit Wisdom Food
Cranberry Almond Coconut Bars from Love & Flour
Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate from The Local Forkful
Poached Pears with Salted Maple Caramel Syrup from Home at Six
Sweet Potato Pie from Think Fruitful
Nutella Pumpkin S’mores Tart from bethcakes
Gluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.
Drunken Pecan Pie Bars from The Speckled Palate
Butter Pecan Cupcakes from Glamour Girl Gourmet
Cheesy Potato Croquettes from Hello Little Home
Leftover Stuffed Egg Rolls with Cranberry Dipping Sauce from Cake ‘n’ Knife
Freezer-Friendly Turkey and Rice Casserole from Betty Becca
Stuffed Crescents with Thanksgiving Leftovers from My Cooking Spot
- Non-stick cooking spray
- 2 cups mashed potatoes (cold)
- 1 egg
- 2 oz. gruyère cheese
- 3 slices whole wheat bread
- 2 tsp. olive oil
- Preheat oven to 425 degrees.
- Coat a medium baking sheet lightly with non-stick cooking spray.
- Place mashed potatoes in a medium bowl.
- Add 1 egg to the mashed potatoes and mix until completely combined.
- Cut gruyère into 12 long, narrow pieces.
- Scoop one heaping tablespoon of potatoes into your hand.
- Shape into a flattened oval.
- Place a piece of the gruyère on top of the potatoes, then gently shape the potatoes around the cheese until it is completely covered.
- Repeat with remaining potatoes and cheese. You should have 12 croquettes when you are finished.
- Process bread in food processor until you have fine crumbs, then drizzle with olive oil and sprinkle with a little salt and pepper.
- Pulse breadcrumbs a few more time until olive oil, salt, and pepper are incorporated. Place in a shallow bowl.
- Roll croquettes in bread crumbs, then place on the baking sheet, reshaping if necessary.
- Repeat process with the remaining croquettes.
- Bake the croquettes until heated through and golden brown, about 20 - 25 minutes.
- Serve immediately. Enjoy!
- - This recipe makes fairly large croquettes. Feel free to cut down the size, either in half or in thirds, if you'd like more, smaller croquettes.
- - The croquettes taste great on their own, but they're delicious with a sauce like marinara, as well.
- - I like to use gruyère for the filling, but any cheese that melts well will work. Sharp cheddar is also delicious!
I’m linking up with these link parties, as well as I Heart Naptime, Frugal Friday, Say G’Day, Tutorials & Tips, Much Ado About Monday, Lou Lou Girls, Inspire Me Tuesday, The Scoop, Tweak It Tuesday, Wine’d Down Wednesday, Create & Share, Creative Inspirations, Fridays Unfolded, Pin It Thursday, and Flaunt It Friday.