One of the best parts about Thanksgiving is enjoying leftovers for days on end. But after a just a few bites, that dry turkey sandwich might leave a bad taste in your mouth. That’s why we’re trying something new this year with these stuffing cakes. They’re like crab cakes without the crab but with all of the savory stuffing. Serve them with a dollop of refreshing chimichurri yogurt and for a little extra, top with a fried egg and some bacon. Like a Thanksgiving Benedict.
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Leftover Stuffing Cakes with Chimichurri Yogurt
Ingredients
Scale
For the chimichurri yogurt:
- 1/2 cup Greek yogurt
- 2 tablespoons red wine vinegar
- 2 garlic cloves
- 1/2 shallot
- 1/2 cup cilantro
- 1/4 cup parsley
- 3 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
For the stuffing cakes:
- 2 cups cold leftover stuffing
- 1 egg, beaten
- 1/2 cup grated mozzarella
- 3 tablespoons olive oil
Instructions
- For the chimichurri yogurt: Add all of the ingredients except for salt and pepper in a food processor and blitz until mostly smooth. Season with salt and pepper to taste and set aside.
- For the stuffing cakes: Combine stuffing, egg, and mozzarella in a large bowl. Using your hands, create six ½-inch-thick patties. Heat oil in a large skillet over medium-high heat and cook stuffing cakes until golden brown and crispy, 3-4 minutes on each side.
- Serve stuffing cakes with a dollop of chimichurri yogurt. For a little extra, top with a fried egg and some bacon, kind of like a Thanksgiving Benedict.