Born in Taiwan but raised in America, growing up my family celebrated Thanksgiving with both the traditional holiday staples and our own cultural dishes (Mom’s sticky fried rice, Dad’s beef noodle soup, Aunty’s peanut soup). We also went out to dim sum a few times instead of cooking, hehe. This turnip cake remix that uses up Thanksgiving leftover is the perfect nod to both parts of my upbringing!

Quick Info

⏱️ 91 min • 🍽️ 4 servings • ⭐ 50%

Nutrition

669 cal • 30g protein • 102g carbs • 13g fat

Tags

[North American] • [Dairy-Free] • [Vegetarian] • [Appetizers] • [Desserts] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 1½ cups mashed potatoes
• ½ cup plus 3 Tbsp all-purpose flour, divided
• 1½ cups stuffing
• 1 cup turkey skin
• 1 cup turkey
• ½ cup gravy
• Salt and pepper, to taste
• n/a
• Avocado oil or neutral oil, for frying
• Chives or scallions, for garnish
• ½ cup cranberry sauce
• 1 Tbsp honey
• 1 Tbsp ketchup
• ½ Tbsp soy sauce
• ¼ Tbsp gochujang, plus more to taste
• ¼ cup water

Instructions Preview

1. Preheat the air fryer or oven to 375°F (19…
2. On a clean surface, sprinkle 3 tablespoons…
3. Break up the stuffing into small pieces on…

…and 9 more steps

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Recipe by: Taylor Henriquez • From: Tasty