Thanksgiving Leftovers Salad with Mashed Potato Stuffing Cakes and Cranberry Vinaigrette
Prep time
Cook time
Total time
Serves: 4 salads
Mashed Potato Stuffing Cakes
  • 1 cup stuffing
  • ⅓ cup mashed potatoes
  • salt and pepper
  • 8 cups salad greens
  • 10 oz turkey
  • ¼ cup thinly sliced red onion
  • ¼ cup pecans, finely chopped
  • ⅓ cup dried cranberries
  • ¼ cup crumbled feta cheese
Cranberry Viniagrette
  • 1 clove garlic, roughly chopped
  • 1 tsp Dijon mustard
  • ¼ cup cranberry sauce
  • 1 tsp apple cider vinegar
  • 3 tbs water
  • 1 tsp olive oil
  • dash salt and pepper
  1. Heat oven to 375 degrees. Prepare the mashed potato stuffing cakes. In a large bowl, combine the stuffing and mashed potatoes. Add a dash of salt and pepper. Form into 12 mini cakes. Place on a lined baking sheet. Bake in the oven for 15 minutes until cakes are golden brown and crispy.
  2. While the mashed potato stuffing cakes are baking, prepare the dressing. Place all ingredients in a small bowl, mini food processor, bullet or blender. I use my Nutribullet. If using a bowl, whisk all ingredients together. If using a food processor, bullet, or blender, mix until the dressing reaches a smooth consistency.
  3. Prepare each salad by placing 2 cups of salad greens on each plate. Then add to each plate 2.5 oz of turkey and a ¼ portion of each: onion slices, pecans, and dried cranberries. Top each salad with 3 mashed potato stuffing cakes. Drizzle with 1 tablespoon of dressing. Sprinkle each salad with 1 tbs of feta cheese.
Recipe by Destination Delish at