Thanksgiving Leftovers Turnip Cake

Instructions

• Preheat the air fryer or oven to 375°F (190°C).
• On a clean surface, sprinkle 3 tablespoons of flour over the mashed potatoes (you may need more or less depending on the moisture level of the potatoes) and gently knead until just combined.
• Break up the stuffing into small pieces on a small baking sheet, then add the turkey skin and toss to combine. Air fry or bake for 10-12 minutes, until crunchy, like croutons. Let cool, then roughly chop into smaller pieces.
• In a small skillet, combine the turkey and gravy. Cook over medium-high heat, stirring frequently, until the gravy thickens to coat the turkey without a lot of excess in the pan.
• In a large bowl, combine the mashed potatoes, gravy-coated turkey, and crispy stuffing and turkey skin. Mix together until just combined.
• Line a quarter-sheet pan with plastic wrap. Transfer the mashed potato mixture to the pan and press down into an even layer, about ½ inch thick. Freeze for at least 1 hour, or up to overnight, to set.
• Make the cranberry sweet chili sauce: In a medium bowl, whisk together the cranberry sauce, honey, ketchup, soy sauce, gochujang, and water. Pour into a small skillet and cook over medium-high heat for 2-3 minutes, until the sauce lightly coats the back of a spoon. The sauce will continue to thicken as it cools.
• Remove the frozen “turnip cake” from the freezer, unwrap, and cut into 3 x 4-inch rectangles, or your desired shape.
• In a small baking sheet or shallow dish, season the remaining ½ cup flour with salt and pepper. Lightly coat the “turnip cake” rectangles on all sides.
• 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.
• Garnish the cakes with chives and serve with the cranberry sweet chili sauce for dipping.
• Enjoy!