Bubble and Squeak by Chef Shahir Massoud


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1 cup leftover turkey or Butterball Turkey Roast, cubed2 cups leftover potatoes3/4 cup leftover stuffing1 cup leftover spring vegetables2 Tbsp olive oil1 Tbsp butter


  1. Add leftover potatoes and stuffing to a food processor and blitz until smooth (this can be done by hand with a knife as well). Transfer to a mixing bowl.

  2. Add leftover vegetables to the food processor and pulse until very finely chopped. Transfer to the bowl with potatoes and stuffing. Add leftover, cubed Butterball turkey and fold in ingredients together to combine.
  3. Form into evenly shaped 4" diameter circles.
  4. Heat oil and butter in a large skillet over medium heat. Add formed "bubble and squeak" circles and cook for 3-4 minutes or until golden brown. Flip and cook for another 2-3 minutes or until golden brown on the opposite side and warmed through. Serve each with a fried egg on top and enjoy your leftover brunch!