Tuesday, December 22, 2015

Savory Cornbread Stuffing Cakes withCranberry Sauce Syrup

My sister and I got together early for Christmas this year so that meant a pre-Christmas meal including one of one of our favorites, cornbread dressing. Our Nana made the best. (I keep trying...)

With some leftovers, a remake was in order. And Chobani invited me to include yogurt in my recipe.
This is a bit like a potato pancake, but cornbread dressing takes center stage. And no potatoes.

The savory surfing is balanced with a bit of apple sweetness. I also used leftover cranberry sauce thinned with apple cider for an additional nod to seasonal color and flavor.  These are a great side with leftover ham or turkey. Enjoy!

Savory Cornbread Stuffing Cakes with Cranberry Sauce Syrup
3-4 Cups of prepared (leftover!) cornbread stuffing
1 Apple, cut into chunks
5 Scallions, chopped (reserve some for garnish)
1/2 tsp. crushed dried rosemary
1-2 eggs
1/2  Cup Chobani Greek Yogurt (plain)
3/4 C. Flour
Oil for frying. (I use avocado oil which can handle the higher heat.)

Cranberry Syrup
1 Can jellied cranberry sauce
1/4 C. apple cider

To make syrup: Combine ingredients in food processor. Pulse to blend, adding more cider if desired for a thinner consistency.

To make pancakes: Combine stuffing, apple, and yogurt in food processor. Pulse to blend. Add one egg. Pulse, and depending on consistency, add additional egg if needed to make a soft but shapable dough.
Place flour in shallow bowl. Shape dough into egg-sized balls, dredge in flour and flatten with hands into small patty.

Heat oil in frying pan. Add patties and fry until golden. Turn and continue cooking until golden.
Serve with cranberry sauce syrup and green scallions.

Merry Christmas! (And make sure you check out the great recipes over at Chobani.  We use yogurt almost every day, and I'm looking forward to trying some new recipes soon! #chobani greek yogurt)

No compensation received, all opinions my own.

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