Thanksgiving Leftover Turnip Cake

By Tasty · 30 min

Ingredients

Instructions

1. Preheat the air fryer or oven to 375°F (190°C).
2. Sprinkle 3 tablespoons of flour over the mashed potatoes on a clean surface, adjusting for moisture, and gently knead until just combined.
3. Break the stuffing into small pieces on a small baking sheet, add the turkey skin and toss. Air fry or bake for 10 to 12 minutes until crunchy, then let cool and roughly chop.
4. In a small skillet over medium-high heat, cook the turkey and gravy, stirring often, until the gravy thickens enough to coat the turkey with little excess.
5. In a large bowl, mix the potatoes, gravy-coated turkey, and crispy stuffing and skin until just combined.
6. Line a quarter-sheet pan with plastic wrap. Press the mixture into an even layer about ½ inch thick. Freeze at least 1 hour, or up to overnight, until set.
7. Make the sauce: whisk the cranberry sauce, honey, ketchup, soy sauce, gochujang and water in a medium bowl. Pour into a small skillet and cook over medium-high heat for 2 to 3 minutes, until it lightly coats the back of a spoon. It will thicken as it cools.
8. Unwrap the frozen cake and cut into 3 x 4-inch rectangles or your preferred shape.
9. On a small baking sheet or shallow dish, season the remaining ½ cup flour with salt and pepper. Lightly coat the cake pieces on all sides.
10. Heat a generous drizzle of oil in a large skillet over medium-high heat. Working in batches, pan-fry the cakes until dark golden brown and crispy.
11. Garnish with chives and serve with the cranberry sauce for dipping.

Summarized from Tasty's video. Watch it for the details.

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