Cornbread Dressing Cakes with Spicy Cranberry Sauce

Cornbread-Dressing-Cakes-with-Spicy-Cran-Sauce

Give your leftover cornbread dressing a makeover with these Dressing Cakes with Spicy Cranberry Sauce from our reader Paula Knott in Springville, Alabama. “These are great as a side dish, but sometimes we add leftover turkey to the cakes and serve them over salad greens for a simple supper.” — Paula Knott

Kitchen Tip: Since everyone’s dressing is different, adjust the amount of egg to make sure your cakes hold together, but aren’t too moist.

Cornbread Dressing Cakes with Spicy Cranberry Sauce
Yield: approximately 10 cakes
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Ingredients
  1. 4 cups leftover cornbread dressing
  2. 3 to 4 large eggs, lightly beaten (see Kitchen Tip)
Instructions
  1. In a large bowl, stir together dressing and eggs until well combined. With wet hands and using a ¼ cup measure, form mixture into patties.
  2. Heat a medium nonstick skillet over medium heat; spray with nonstick cooking spray. Working in batches, add patties to pan. Cook until golden brown and heated through, approximately 4 minutes per side. Serve warm with Spicy Cranberry Sauce.
Taste of the South https://www.tasteofthesouthmagazine.com/
Spicy Cranberry Sauce
Yield: approximately 1 1⁄2 cups
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Ingredients
  1. 1 (14-ounce) can whole berry cranberry sauce
  2. 2 teaspoons orange zest
  3. ⅓ cup fresh orange juice
  4. 1 teaspoon apple cider vinegar
  5. ¼ teaspoon kosher salt
  6. ¼ teaspoon ground black pepper
  7. ⅛ teaspoon chipotle chile powder
Instructions
  1. In a medium saucepan, bring cranberry sauce, orange zest and juice, vinegar, salt, pepper, and chile powder to a simmer over medium heat, stirring occasionally. Reduce heat to medium-low, and simmer until sauce has thickened, approximately 10 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/

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