Description
Crispy Leftover Stuffing Cakes
Ingredients:
3 cups leftover stuffing (or boxed stuffing like Stove Top)
1 egg, beaten
2 tablespoons whole milk or cream
Salt and pepper to taste
4 tablespoons butter
Leftover turkey gravy or brown gravy for serving
Instructions:
Prepare the Stuffing:
Add the leftover stuffing to a large bowl. If your stuffing has larger chunks of bread or sausage, pulse it in a food processor for a smoother consistency. You want the texture to resemble boxed stuffing to help the cakes hold together. Season with extra salt and pepper if needed.
Mix and Form Cakes:
Stir in the beaten egg and milk or cream until everything is well combined.
Shape the mixture into cakes about the size of crab cakes, yielding 4-5 cakes from 3 cups of stuffing.
Chill the Cakes:
Place the formed cakes in the refrigerator and chill for at least 1 hour, or up to overnight. This helps the cakes firm up and makes them easier to fry.
Fry the Stuffing Cakes:
Heat the butter in a skillet over medium heat. Once melted and hot, carefully fry the stuffing cakes on both sides until they’re crispy and golden brown, and warmed through (about 3-4 minutes per side).
Serve:
Serve the crispy stuffing cakes hot, with warmed leftover turkey gravy or brown gravy drizzled over the top.
These stuffing cakes make for a cozy meal or side dish, especially with that extra gravy!
#lovealletherecipes
Step-by-Step Guide
Follow these detailed steps for perfect stuffing cakes every time. First, ensure your leftover stuffing is at a workable temperature. If it’s very dry, sprinkle with a tablespoon of water or broth to moisten slightly. If it’s very wet, add a tablespoon of breadcrumbs. In your large bowl, thoroughly combine the stuffing, beaten egg, and milk. The mixture should hold together when pressed. Use a 1/2-cup measuring cup to portion the mixture for uniform cakes. Pack the cup firmly, then turn it out onto a parchment-lined plate or baking sheet. Gently pat into a 3/4-inch thick patty. Repeat with remaining mixture. The chilling step is non-negotiable; it solidifies the fats and allows the egg to set, preventing crumbling. When frying, ensure your skillet and butter are properly heated before adding cakes—a sizzle upon contact is key. Do not overcrowd the pan. Fry in batches if necessary, adding more butter between batches.
Serving Suggestions
While classic turkey gravy is a winner, explore these serving ideas. For breakfast, top with a fried or poached egg and a dash of hot sauce. For a brunch appetizer, serve mini cakes with a dollop of cranberry sauce or apple chutney. As a hearty side, pair with roasted chicken, pork chops, or a simple green salad with a sharp vinaigrette to cut the richness. For a fun twist, use the cakes as a base for leftover turkey, mashed potatoes, and gravy for an open-faced “Thanksgiving Slider.”
How-to Summary
In short: Moisten or dry stuffing as needed, mix with egg and milk, form into patties, chill for 1+ hours, then pan-fry in butter until crispy and golden. Serve hot with gravy.
Frequently Asked Questions
Can I make these without egg? Yes, but binding will be trickier. A “flax egg” (1 tbsp ground flax + 3 tbsp water) can work, or increase milk slightly and ensure a long chill.
Can I bake instead of fry? Absolutely. Bake on a buttered sheet at 400°F for 20-25 minutes, flipping halfway, until crispy.
How long can I store uncooked stuffing cakes? Covered in the fridge for up to 2 days, or freeze individually on a sheet pan before transferring to a bag for up to 3 months. Fry from frozen, adding a few minutes to cooking time.
My stuffing is very veggie-heavy. Will it work? Yes, but finely chop any large vegetable pieces. The food processor step is highly recommended here to create a cohesive mixture.
What’s the best way to reheat leftovers? Re-crisp in a toaster oven, air fryer, or skillet. The microwave will make them soggy.
Common Mistakes to Avoid
- Skipping the Chill: This leads to cakes that fall apart in the pan.
- Insufficient Binding: If mixture doesn’t hold when squeezed, add another egg yolk or a bit more milk.
- Frying at the Wrong Temperature: Too hot burns the outside before warming the inside; too low makes them greasy.
- Over-handling the Patties: Form them gently. Compacting them too much creates dense, hard cakes.
- Using Stale, Dry Stuffing Without Moistening: The egg won’t bind to completely dry bread. Add liquid sparingly until the texture is correct.
Conclusion
Transforming leftover stuffing into crispy, savory cakes is a simple and delicious way to combat food waste and enjoy a new meal. The process is straightforward, with the key success factors being proper mixture consistency and patient chilling. By following this guide and avoiding common pitfalls, you can elevate your holiday leftovers into a standout dish perfect for any time of day. Experiment with sauces and sides to make this versatile recipe your own.