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Nutrition Facts
Serving Size 244 g
(Approx. 4 Servings) (4)
Amount Per Serving
Calories 730 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 2100 mg 88%
Total Carbohydrate 99 g 33%
Dietary Fiber 4 g 16%
Sugars 19 g
Protein 23 g
Vitamin A 4% Iron 4%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Next Day Thanksgiving Cakes
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

6 Oz leftover Thanksgiving turkey, diced or pulled
12 Oz leftover stuffing
6 Oz leftover mashed potatoes
1 Tbsp Italian parsley, finely chopped
1 cup(s) leftover gravy
3 Tbsp oil, divided use
1/2 cup(s) leftover cranberry sauce
1/4 cup(s) leftover crispy fried onions
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In a large bowl, combine turkey, stuffing, mashed potatoes, and parsley. Mix until well combined.
Form into patties about 3 inches wide and a half inch thick, about 8 each. Lay on a baking sheet or flat plate and refrigerate. Warm leftover gravy on low heat or in microwave until hot.
Heat a large non-stick fry pan on medium-high. Add 1 tablespoon of oil and swirl to coat pan. Add 2 to 3 cakes (do not overcrowd) and cook 4 minutes per side. Remove from pan and tent with foil to keep warm. Repeat with remaining oil and cakes until all are cooked.
To serve, spread 2 to 3 tablespoons of gravy on plate and place 2 cakes on top. Garnish with a spoonful of cranberry sauce and a sprinkle of crispy fried onions. Serve immediately.
Chef's Tip: This recipe can be done with varying amounts of leftovers. As long as the final mixture will form a cake and not fall apart in your hands, you are good to go. Same with sauces and garnish, use what you have on hand. These cakes are fantastic when topped with a spoonful of leftover green bean casserole!


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