Thanksgiving Leftovers: Take Three

Last night, we finished off the remainder of our Thanksgiving leftovers! (Minus some cranberry sauce. BUT, if I was being completely honest I could eat the stuff with a spoon, so it's safe to say that we're done with "remaking" Thanksgiving dinner.)

All that we had left was Turkey and Dressing. I found a recipe for turkey soup and instantly jumped at it. However, the dressing was a little more of a challenge. I couldn't find any really caught my fancy so-to-speak, so I had to rely on the creative abilities upstairs (aka - the good ole' brain). 

I love cauliflower cakes and potato cakes, so why not try cornbread dressing cakes?? Guys...they were fabulous! Everything was so easy to make that I had it ready in under an hour! I'm thinking this would make a good, easy Monday night dinner. What do you think?

Happy eating,

~HB~ 

P.S. I'm flipping out over these pancakes!!!

Thanksgiving Turkey Soup (adapted from Food Network)

• 3 quarts turkey stock
• 3 cups dark turkey meat, diced
• 2 garlic cloves, smashed
• 2 tablespoons olive oil 
• 1 onion, finely chopped
• 1 carrot, minced
• 1 stalk celery, minced
• 3 cups leftover cooked Thanksgiving side vegetables (I used green beans)
• 1 tablespoon chopped fresh sage leaves
• Leftover Cornbread Dressing
• 1 Egg

In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. 

Sweat over medium-low heat until softened, about 7 or 8 minutes.

Dice the leftover vegetables (or just add green beans). Bring turkey stock to a simmer. When simmering, add sauteed carrots, onion, celery, green beans, and diced turkey meat to the soup. Bring it back up to a simmer. 

Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

Let simmer for 5 more minutes and serve. 

While soup simmers, Combine  leftover cornbread dressing with egg until there are no more loose crumbles. 

Using an ice cream scoop, mound dressing in your hand, then flatten into a disk. Drop into a heated and lightly oiled skillet and brown on both sides. 

Remove from skillet to a paper towel-lined plate. 

Serve immediately.