Thanksgiving Turkey-Cornbread Stuffing Cakes
with cranberry-orange dipping sauce
1 lb Leftover Sage Cornbread Dressing
1 lb Leftover Turkey, shredded
3/4 cup Dried Cranberries
4 ea Eggs, beaten, separated 2 & 2
1 cup Flour
1 cup Panko Breadcrumbs
Vegetable Oil for Frying
Cranberry-Orange Dipping Sauce
1/2 can Cranberry Sauce
Juice and zest of 1 orange
In medium skillet over low heat, melt cranberry sauce, orange zest and juice until smooth.
Mix leftover cornbread dressing with shredded turkey, cranberries & two eggs together until well combined; scoop into 2 oz. portions and roll into balls. Prepare breading station with pan for flour, pan for the two remaining eggs beaten and pan for breadcrumbs. Dust each ball with flour, dip into egg to coat and roll in breadcrumbs.
Bring vegetable oil to 350 in medium saucepan; drop each ball into oil and deep fry until golden brown. Remove and drain on paper towel. Serve with cranberry-orange dipping sauce.
Chef Devin Levine CEC