Dressing Griddle Cakes with Turkey and Cranberry Barbecue Sauce

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 6 servings
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Ingredients

1 tablespoon olive oil

1/2 onion, chopped 

1/4 teaspoon smoked paprika 

1 cup leftover cranberry sauce 

1/2 cup ketchup 

2 tablespoons dark brown sugar 

1 tablespoon apple cider vinegar 

1 teaspoon Worcestershire sauce

4 cups leftover dressing 

2 tablespoons chopped fresh Italian parsley 

1 to 2 large eggs (see Cook's Note)

1 tablespoon unsalted butter 

1 cup chicken broth, turkey broth or water 

About 12 ounces leftover sliced turkey 

Directions

  1. Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the paprika and cook, stirring, 30 seconds. Add the cranberry sauce, ketchup, sugar, vinegar, Worcestershire and 1/4 cup water. Bring to boil over medium-high heat, then reduce the heat slightly and simmer until slightly thickened and the flavors have blended, about 10 minutes. Let cool slightly, then transfer to a blender or food processor (be careful when blending hot liquids) and blend until smooth. Transfer to a bowl and set aside.
  2. Put the dressing in a large bowl with the parsley and egg and mix well with your hands. Divide the mixture into 6 portions and form each into a flattened 3-inch cake. Put the cakes on a plate and refrigerate to set, about 10 minutes.
  3. Melt the butter over medium heat in a skillet. Add the dressing cakes and cook, turning once, until hot and golden brown on both sides, 3 to 4 minutes per side. Transfer the cakes to individual serving plates. Add the broth to the skillet, then the sliced turkey and cook gently until just warmed. Serve the cakes topped with the turkey and cranberry barbecue sauce.

Cook’s Note

Use 1 to 2 eggs, depending on how dry your stuffing is.

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