Happy leftovers, everyone. Here’s my post-Thanksgiving creation for this year! It is a Turkey, Dressing, and Mashed Potatoes Skillet Cake.
The procedure is like this: remove three title ingredients from the refrigerator and get out about 1/2 cup of each.
Chop the turkey a little, if necessary, and toss with the dressing to combine. Chop the cold potatoes into pieces and toss with the dressing and turkey.
Melt some butter in a nonstick frying pan over medium-high heat. Add the mixture and flatten out to cover bottom of pan. Do not move for the next few minutes…you want a nice brown, crisp crust to form.
Use a tossing motion and flip the skillet cake and continue on the other side until it is brown and crisp as well. Slide off onto plate and serve hot. Good with cranberry sauce, gravy, ketchup or plain! Enjoy!
Note: If you like a thicker, patty style cake, like a crabcake, you can shape the mixture accordingly. It won’t be as crispy and you need to make sure it is heated all the way through, but it will be easier to turn over.