This weekend we made our “traditional” leftover meal – Turkey Hash Cakes.  We saw this recipe several years ago in Cooking Light and since then, it is the meal that we make at some point over the Thanksgiving holiday with most of the leftovers. The recipe is pretty simple. Chop up 2 cups of turkey, mix the turkey with 2 cups of mashed potatoes, 3/4 cup of panko crumbs, 3/4 cup of cheddar cheese, green onions, thyme, garlic, salt and pepper. The original recipe also calls for shiitake mushrooms. We add those as well but only after I make several hashcakes for Theodore without the mushrooms. (He doesn’t realize what he is missing!). When all of these are mixed together, you form them into hashcakes that are about 3-4 inches across and 1 inch deep. When you are ready to cook them, add oil to the bottom of a skillet. Coat each hash cake with an additional layer of panko crumbs and place in the skillet. Cook about 4 minutes on each side – until the hash cakes are hot or the panko crumbs have become brown. Serve up with gravy and/or cranberry sauce and enjoy!