STUFFING ‘N' TURKEY PATTIES
Form 8 equal-size patties from leftover baked stuffing/dressing. Place a 1 or 2 slice(s) of turkey to fit onto each of 4 patties; top each slice of turkey with a slice of jellied cranberry sauce or 1 tablespoon cranberry sauce or cranberry chutney or orange marmalade, if desired, a slice of sweet potato, if desired, then a second stuffing/dressing patty. Seal the edges of the stuffing patties with the fingers, keeping the turkey, cranberry sauce or chutney or marmalade, and sweet potato inside the patties.
Arrange patties in a 9-inch pie plate or 9 X 9 X 2-inch baking dish/pan. Spoon desired amount of gravy over the stuffed patties. Bake in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes or until gravy is bubbly hot and patties thoroughly heated.
To serve, arrange a hot stuffed turkey patty on each plate. Spoon hot gravy over each serving. Garnish each serving with a sprig of parsley and serve immediately.
Variation: In a small heavy skillet, sauté 8 ounces sliced mushrooms in 1 tablespoon melted butter or margarine or hot cooking oil (or in a skillet lightly coated with non-caloric vegetable cooking spray) over moderate heat until just tender and lightly browned. Garnish each serving with a spoonful of sautéed mushrooms.