Turkey & Stuffing Cakes–Another Way to Use Those Thanksgiving Leftovers

Ah the weekend. I don’t get into Black Friday shopping or anything like that…For one, most of the time, I end up working, and I’m not about to spend 9 hours as a sleep-deprived zombie. I do that any time I have a bout with insomnia anyway! For another, the bambino isn’t into anything that seems to be the “must-have” toy for the year, and there never seems to be anything Jay or I really want/need. In fact, when it comes to Christmas shopping, I much prefer to wait until a couple weeks before Christmas and take a day off during the week to head down to Sioux Falls. Sometimes Jay comes with me, sometimes not, but it’s much easier to get it done if the bambino’s at daycare and it’s NOT a weekend, and everything’s not jam-packed.

So, we’re just hanging around Brookings this weekend. Jay spent the day helping his brother move across town, while I got the laundry done. It’s cold and grey outside, so the bambino watched a lot of cartoons. Once Jay got back home, I started on dinner. We’re trying to use the Thanksgiving leftovers, rather than toss them out, so I came up with this:

Turkey & Stuffing Cakes.

With a balsamic reduction. I’ve been thinking of something along these lines for awhile now…I’d submitted my blog for a chance to develop a recipe in exchange for a stipend and some ingredients, but I wasn’t chosen. Still, we need to eat, so I decided to make this anyway. And I wanted another excuse to use my Pomegranate Balsamic Vinegar, so this time I made a reduction.

I was pleasantly surprised at how well these turned out. I figured the balsamic vinegar would pair fairly well with these–I had leftover sausage-cornbread stuffing, and sausage/pork pairs well with sweet stuff. I usually eat my turkey with a schmear of cranberry sauce, and so I thought the balsamic vinegar would work. I’ve been holding out on using it more frequently, just because I want to save it, but this time around I decided to make a reduction. I wanted something a little thicker than just the vinegar.

Turkey & Stuffing Cakes

Yields 6-8

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 4 C leftover stuffing
  • 2 C chopped or shredded turkey
  • 2 eggs, lightly beaten
  • Olive oil, for frying (approx. 6 Tbsp)
  • 1/2 C balsamic vinegar


  1. In a large mixing bowl, combine the stuffing, turkey and the beaten eggs. Heat about 2 Tbsp olive oil in a large skillet.
  2. Form the stuffing mixture into patties, and fry in the hot oil until golden and crisp, about 7 minutes per side.
  3. While frying the patties, pour the balsamic vinegar into a small saucepan. Bring to a boil, then reduce heat to a simmer. Cook until reduced by half.
  4. To serve, place a couple cakes on a plate and drizzle with the reduction.
Recipe Type: Main dish

Crispy, crunchy and tangy from the balsamic vinegar. And it helped me unload more leftovers, which is always a good thing!

2 thoughts on “Turkey & Stuffing Cakes–Another Way to Use Those Thanksgiving Leftovers

    • Thank you! I have to admit, I'm not that fond of eating the same meal a couple days in a row, so I'm very happy with how these turned out. Plus, it's kind of hard to go wrong with anything fried. ;)

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