1 cup shredded turkey
1 cup leftover stuffing
1/2 cup leftover thick gravy
1 ounce shredded Parmesan cheese
Salt and pepper to taste
3 tablespoons Breadcrumbs
1/4 cup cranberry sauce
Mix together 1 cup shredded turkey, 1 cup leftover stuffing, 1/2 cup leftover thick gravy, 1 egg, and 1 ounce shredded Parmesan cheese. Season this mixture well with salt and pepper.
If it seems a little wet, add a few pinches of breadcrumbs.
Shape into cakes about 2 inches in diameter and about 1/2 inch thick. Lightly coat the cakes with breadcrumbs and pan-fry in a mixture of olive oil and butter over medium heat until golden brown.
Whisk 1/4 cup cranberry sauce together with some olive oil and season with salt and pepper. Serve the cakes hot over some arugula and a drizzle of the cranberry sauce.