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Executive chef of BOK Center, Devin Levine joins us to share a thanksgiving recipe

Chef Devin.PNG
Chef Devin.PNG
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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.

Happy Thanksgiving!!

Chef Devin Levine CEC

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