Easy Turkey Leftover Recipe

Turn your leftover holiday turkey meal into another fantastic meal just by adding our delicious Krinos feta. Our Leftover Turkey and Feta Croquettes recipe makes use of your leftover mashed potatoes, veggies, and turkey.

Croquettes originated in France and featured a warm, potato centre. Our croquette recipe features a warm feta centre and topped with leftover gravy for extra flavour. Croquette means “crunch”, so one thing’s for sure: we’ll make sure yours do, too.

To start, pre-heat your over to 400 F, and collect your leftovers. You need 3 cups of mashed potato (you can also add left over mashed root veggies to your potatoes) and 1 cup of finely chopped cooked turkey. You can double your batch if you have a lot of leftovers.

In a small skillet, heat 2 tbsp of butter and oil over medium heat. Sauté 1 diced onion until golden. Add 1 tbsp of fresh, chopped sage, 1 clove of chopped garlic and sauté until fragrant. Remove from heat.

In a large bowl, combine onion mixture with the leftover mashed potatoes and turkey. Mix well.

Cut feta into 1 cm sticks, small enough to fit in a croquette. Scoop about ¼ cup of potato-turkey mix and mold around the piece of feta. Continue until all ingredients are used.

In a shallow dish, mix breadcrumbs with 2 tbsp of melted butter. In separate shallow dishes, have 1 beaten egg and ½ cup of flour, respectively. Roll croquettes into flour, followed by egg and finally breadcrumbs, to coat.

Place on baking sheet and bake for 20 minutes or until golden brown. (It’s ideal if you can prepare the croquettes and refrigerate for an hour before baking.) Serve with leftover cranberry sauce, turkey gravy or a dollop of sour cream.

Full recipe: krinos.ca/recipes/leftover-turkey-and-feta-croquettes/

Festive Feta Fillo Cigars

The best part of holiday entertaining is mingling and gathering with family and friends, not spending the entire night cooking in the kitchen. Our herbed Feta Fillo Cigars are a deliciously savoury, make-ahead Christmas appetizer, perfect for holiday parties.

To prepare this appetizer, you’ll be separating the work into two – the tapenade dip and the cigars themselves.

To make the tapenade, add 1 cup of Krinos Pitted Kalamata olives, ¼ cup of capers, 2 tbsp of chopped fresh parsley, 2 tbsp of Krinos Olive Oil and 1 clove of minced garlic to a food processor and blend. Pulse until fairly smooth and refrigerate until party-time. We dare you not to eat the entire mix with a spoon – it’s that good.

The tapenade can be made hours (and even a day) before; the longer it sits, the more the flavours will develop.

To make the Feta Fillo Cigars, you only need a few ingredients: Krinos Fillo Pastry Sheets, of course, minced garlic, Krinos Dried Oregano and Krinos Bulgarian Feta Cheese Multi-Pack. We suggest Bulgarian Feta for its creamy texture.

To start, preheat the oven to 350ºC.

In a small bowl, combine salt, melted butter and minced garlic. Slice both 100gr portions of Bulgarian Feta multi-packs into 0.5 cm sticks – you should get about 16 pieces.

Brush one sheet of fillo with the garlic butter and sprinkle with oregano. Top with a second sheet of fillo and top with garlic butter again. Cut buttered fillo sheets into four squares – half widthwise and lengthwise. Repeat with remaining fillo sheets until you have 16 rectangles. Now you’re ready to roll.

On each fillo square, lay a strip of feta along one of the short edges, fold the in the edges of the fillo on each side of the fillo stick and roll into a cigar shape. (Think: burrito making)

Place each cigar seam side down on a parchment paper lined baking sheet. Repeat with remaining fillo and feta.

A few minutes before your guests arrive, brush each cigar with remaining garlic butter and bake for 15 minutes or until fillo is golden brown. Meanwhile, scoop out the tapenade from the refrigerator.

Serve fillo cigars warm alongside tapenade dip. They’re crunchy and comforting and the tapenade adds quite the zing.

Want to kick it up a notch? Add a side of warm spicy honey (warm honey with chili flakes) for even more oohs and ahhhs.

And now you can enjoy your party!

Tip: Make the cigars in advance and freeze. Simply defrost before baking.

For the full recipe, visit krinos.ca/recipes/feta-fillo-cigars.

Tahini Espresso Trifle

There’s more to holiday dessert than gingerbread. For an elegant Christmas dessert that is easy, quick and impressive, a trifle cake is one of the best holiday desserts for a crowd.

We’ve kicked up a classic recipe and added an element of depth to the layered after-dinner indulgence – with Krinos tahini.

Tahini – This luscious sesame spread adds warmth and silkiness to an already colourful and comforting dessert – paired with tiramisu-inspired flavours, and a hint of espresso and raspberries.

It looks more complicated than it is – but once you break it down, the Espresso Tahini Trifle is not a difficult dessert to make at all. You can make it in stages and in advance, allowing the flavours to meld, well before guests arrive.

Step 1: Start by making the raspberry sauce. To begin, in a small bowl, combine 2 tbsps. of sugar and cornstarch then mix well. In a medium saucepan, heat ¼ cup of water and 1 package of thawed raspberries to boil. Reduce heat to low and add cornstarch mixture, whisking until well combined. Simmer, whisking until mixture is thickened and just coats the back of a spoon. Remove from heat and cool to room temperature.

Step 2: In a large bowl, combine ½ cup of Krinos Tahini with ¼ cup of milk and blend until smooth. Stir in ¼ cup of liquid honey until smooth.

Step 3: With an electric mixer, beat 2 cups of cream until soft peaks form. Begin folding whipped cream into tahini mixture, one cup at a time until fully combined.

Step 4: In a medium bowl, combine 1-1 ½ cups of espresso and 3 tbsps. Grand Marnier (optional). Dip each lady finger in espresso mixture to coat both sides. Do not allow the cookies to become soaked. Place one-quarter of the cookies in a single layer on the bottom of a trifle bowl, cutting to fit if necessary.

Assemble the layers: Spoon one-quarter of the raspberry sauce over the first layer of lady fingers and then top with 1/4 of the tahini cream. Dust lightly with cocoa powder. Repeat three more times finishing with tahini cream.

Refrigerate for 2 hours or more. When ready to serve, arrange fresh raspberries on top of trifle and lightly dust with cocoa if desired. Garnish with fresh mint leaves, and serve.

For the full recipe, visit krinos.ca/recipes/espresso-tahini-trifle/.