Chef Tee’s Cornbread Cranberry Stuffing Cakes
Serves 4 to 6
Prep time: 5 minutes; cooking time: 30-to-40 minutes


  • ½ cup smoked turkey breast, diced, skin removed
  • 2 Tbsps. vegetable oil
  • 1 large white onion, diced
  • 3-to-4 cups day-old cornbread, crumbled
  • ½ cup chicken broth (may need more)
  • ½ cup dried cranberries
  • 1 tsp. thyme, chopped
  • 1 tsp. sage, chopped
  • ¼ tsp. cayenne pepper (optional)
  • Salt & Pepper to taste
  • 2 Tbsps. mayonnaise


    1. Preheat oven to 350°F
    2. In large skillet, heat oil over medium-high heat.
    3. Add turkey; cook until light brown color (about 5 minutes).
    4. Stir in onions; sauté a few minutes; add cornbread; stir until ingredients are combined; cook a few more minutes.
    5. Pour in broth; stir until ingredients are combined (if too dry, add more stock until moist).
    6. Remove from heat; fold in cranberries, thyme, sage, cayenne pepper.
    7. Season w/Salt & Pepper; fold in mayonnaise.
    8. Use hands to form cakes w/about ¼ cup stuffing mixture.
    9. In large skillet, heat oil over medium-high heat; add stuffing cakes (may need to cook in a few batches, so don’t crowd pan); cook 2 minutes per side (or until golden brown).
    10. Serve.

*Baking directions note: You can bake the stuffing instead.  Just put it in greased, ovenproof dish; bake uncovered until golden brown on top (about 20-to-30 minutes) and serve.