One of my favorite foodie days of the year isn’t Thanksgiving – it’s the day after. As soon as the leftover turkey, stuffing and mashed potatoes are tucked away in my refrigerator I’m already starting to think of new and different ways to enjoy them. One of my favorite dishes for leftover stuffing is to turn it into spicy griddle cakes! My spicy version works best with cornbread stuffing, but use what you have and try your own spices, too!

Chipotle Stuffing Cakes with Lime-Cilantro Sour Cream

Stuffing Cakes

3 -4 cups leftover stuffing, preferably cornbread

1 large chipotle pepper, chopped very fine 

1 egg

¼ cup chopped fresh cilantro

1 cup panko breadcrumbs

Mix all ingredients together except for breadcrumbs. Form into four patties, then dredge in panko breadcrumbs. Heat 2 T oil in preheated pan. Cook patties until brown on both sides.

Lime-Cilantro Sour Cream

½ cup sour cream

Juice of ½ lime

¼ cup chopped fresh cilantro

Mix all ingredients together. Top each stuffing cake with a dollop of sour cream, then garnish with chopped cilantro and a lime wedge.

Idea: Try adding some diced turkey to the patties, too! 

Kristy Bernardo is a personal chef and successful food blogger of The Wicked Noodle. She's won several local and national cooking contests and is in the process of writing her first cookbook. She lives in Northern Virginia with her husband and two young daughters.