How to Make Bubbles and Squeaks
I saw this on the Food Network and tried it out. We loved it. It is a great way to use leftovers and with the holidays upon us, I know you'll want to try it. I think it was Jamie Oliver who presented it although I couldn't find it on the website. It was described as a common thing done in the UK as the evening meal after a Sunday lunch. It is great with leftover turkey, dressing, and potatoes and gravy. The name comes from the sounds that it makes when it cooks. When you put the patties in the oil, it makes bubbles and when the liquid inside starts to turn to steam, it escapes and makes the squeaks. Here's how I do it:
- Leftover Turkey - About 2 cups in bite sized pieces
- Leftover Dressing - 2 Cups
- Leftover Mashed Potatoes - 2 cups
- Leftover Gravy
- 3 Tbs Olive Oil
Break or chop the left over turkey into small bite sized pieces to make 2 cups. Chopping is fine but I prefer to break it in my hands because I like the irregular sizes and shapes that result.
Add 2 cups of dressing to the turkey.
Add 2 cups of mashed potatoes
Mix the ingredients together gently to keep the integrity of the turkey pieces.
Make this mixture into patties. I make them about 1/3 pound or so. Fairly large but not too thick. We want these to cook through quickly.
Place a heavy pan over medium high heat with some oil. I use olive oil but any thing you like that won't smoke on high heat is fine.
Once the pan is hot, place the patties in the oil and brown nice and crisp on both sides. This gives it a nice bite with texture in the mouth and is long enough to heat the meat all the way through.
To serve, place one or two on a plate. Heat the gravy and apply as desired.
After a large meal, I will often make up a bunch of these the next day and freeze them. This is one of my daughter's favorites and I used to make a bunch up and take them to her when she was in school along with some packaged gravy mix. She could whip up a bite of home in just a few minutes.
You might also do this with pot roast or pork or chicken and potatoes.
Any time you are handling leftovers, be sure to keep them out of the temperature danger zone (40 to 140). It is best to get the leftovers in the fridge as soon as possible and handle them cold until you are ready to cook and then be sure to heat thoroughly and quickly.