Ingredients:
- 3 c leftover stuffing, at room temperature
- 2 c leftover mashed potatoes
- 1 1/2 oz grated Gruyere
- 3 large eggs
- 4 Tbsp vegetable oil
- 1/2 tsp kosher salt
- 2 Tbsp. mayonnaise
- 1 8-oz can jellied cranberry sauce, slice 1/8 in thick
- 1 c leftover turkey, sliced
- 1/2 c leftover gravy, warmed
Directions:
- Stir together stuffing, mashed potatoes, Gruyere, and eggs in a large bow. Shape mixture into 10 (3 1/2 oz) patties about 1 in thick and 2 1/2 in in diameter. Arrange patties on a parchment-lined baking sheet, and chill 20 minutes.
- Heat 2 Tbsp of the oil in a large nonstick skillet over medium high. Add 5 patties to hot oil; cook over medium-high heat, undisturbed, until golden brown – 4-6 min per side
- Transfer patties to a paper-towel-lined plate; immediately sprinkle lightly with salt so it clings to exterior. Wipe skillet clean. Repeat process with remaining 2 Tbsp oil and 5 patties. Let stand until cool to the touch.
- Slice one patty in half horizontally. Spread mayonnaise on the bottom slice, followed by a slice of cranberry jelly and turkey. Top with gravy and remaining top slice.