It’s that time of the year where I’m starting to think of new ways to use up Thanksgiving leftovers. Last year it was these awesome Thanksgiving leftover sliders that used up leftover sides like a champ. But when I saw this big Thanksgiving turkey cake over on Chow, I knew it was something I’d need to tackle and adapt into a Thanksgiving sides cake. And so I did!
Grab some ramekins from World Market or Amazon
I made a few changes: I used ramekins (these are from World Market) to make the layers much smaller. I wanted mini cakes. I also omitted the more controversial layer, the cranberry sauce. But you can absolutely add it back in! I opted to include the cranberries in the stuffing layers instead. I used this cranberry cornbread stuffing.
The whole point of this cake is to use whatever leftovers you’ve got. Clean out the holiday fridge cake, if you will.
Here’s what I used to make it:
-
- Stuffing of your choice (maybe this cranberry cornbread or apple bacon brioche?
- Mashed potato recipe of your choice (regular mash or maybe cauli mash?)
- Mashed sweet potato or squash
- Optional: mini marshmallows if your sweeties are sweet or gravy if they’re savory
Mash down some pre-made stuffing into a ramekin to form the shape of the cake. Feel free to use a little cooking spray to make sure it slides out well. I did it on an upturned cake pan for ease of assembling and heating.
With a sharp knife, cut around the formed stuffing and slide it out onto the cake pan. Re-shape anything that isn’t staying together.
With a cake spatula or butter knife, spread thick layers of mashed potato on top of the stuffing layer.
Repeat the stuffing and potato layers one more time. Or more if you want a tall cake!
Add a top and sides layer of mashed taters to the “cake.” It’s looking a little wobbly now, but we can save it!
So far so good. Looking kind of cake-ish?
Top with some sweet potatoes and reheat the cake in a 375F oven until heated through, about ten minutes for a cake this size. Top with the optional mini marshmallows and broil for just a couple of minutes to brown the marshies. Or top with some gravy if your sweet taters are savory.
Slice carefully with a sharp chef’s knife and serve alongside some turkey or whatever you like. It’s totally great as a weird entree, too. But fun, right?
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Ingredients
- Stuffing of your choice (maybe this cranberry cornbread or apple bacon brioche
- Mashed potato recipe of your choice (regular mash or maybe cauli mash?)
- Mashed sweet potato or squash
- Optional: mini marshmallows if your sweet potatoes are sweet or gravy if they're savory
Instructions
- Mash down some pre-made stuffing into a ramekin to form the shape of the cake. Feel free to use a little cooking spray to make sure it slides out well. I did it on an upturned cake pan for ease of assembling and heating.
- With a sharp knife, cut around the formed stuffing and slide it out onto the cake pan. Re-shape anything that isn’t staying together.
- With a cake spatula or butter knife, spread thick layers of mashed potato on top of the stuffing layer.
- Repeat the stuffing and potato layers one more time. Or more if you want a tall cake!
- Add a top and sides layer of mashed taters to the “cake.”
- Top with some sweet potatoes and reheat the cake if needed in a 375F oven until heated through, about ten minutes for a cake this size. Top with the optional mini marshmallows and broil for just a couple of minutes to brown the marshies. Or top with some gravy if your sweet taters are savory.
If you make this recipe, follow me on Instagram, share a photo, and tag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Recipe adapted from Chow
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
