4 servings


  • About 2 to 4 cups leftover baked stuffing/dressing of
  • 4 to 8 slices roasted turkey, divided
  • 4 thin slices or 4 tablespoons jellied or whole berry
    cranberry sauce, or cranberry chutney, or orange
    marmalade, divided (optional)
  • 4 thin slices peeled cooked sweet potato (optional)
  • Hot leftover turkey gravy as desired
  • Sprigs of parsley as desired for garnish


Form 8 equal-size patties from leftover baked
stuffing/dressing.  Place a 1 or 2
slice(s) of turkey to fit onto each of 4 patties; top each slice
of turkey with a slice of jellied cranberry sauce or 1 tablespoon cranberry
sauce or cranberry chutney or orange marmalade, if desired, a slice of sweet
potato, if desired, then a second stuffing/dressing patty. Seal the edges of
the stuffing patties with the fingers, keeping the turkey, cranberry sauce or
chutney or marmalade, and sweet potato inside the patties.  


Arrange patties in a 9-inch pie plate or 9 X 9 X 2-inch
baking dish/pan.  Spoon desired amount of
gravy over the stuffed patties.  Bake in
a preheated moderate oven (350 degrees F.) for 20 to 25 minutes or until gravy
is bubbly hot and patties thoroughly heated.


To serve, arrange a hot stuffed turkey patty on each
plate.  Spoon hot gravy over each
serving.  Garnish each serving
with a sprig of parsley and serve immediately.


Variation: In a small
heavy skillet, sauté 8 ounces sliced mushrooms in 1 tablespoon melted butter or margarine or hot
cooking oil (or in a skillet lightly coated with non-caloric vegetable cooking spray)
over moderate heat until just tender and lightly browned. Garnish each serving
with a spoonful of sautéed mushrooms.

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