November 25, 2011
Chef Tom Bivins
New England Culinary Institute
1. Sauté onions and apples until translucent, about 5 minutes on medium low heat. Remove and add parsley to mashed potato, carrots, and parsnip. Add turkey to mashed vegetables and stir ingredients together. Season to taste.
2. In a heavy bottom pan, heat to medium high. Add canola oil. When hot, add large tablespoons of vegetable and turkey mixture in pan. Do not turn until the bottoms of mixture are golden brown. Serve with poached eggs.
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