Turkey Cakes with Potato Spätzle and Gravy

Before we get into this week's post I'd like to mention Sugpiaq Seafoods. They are a family seafood company that is centered in Portland. They sustainably catch all their seafood in Alaska. If you're in Portland on Nov. 20th you should definitely check out their king crab dinner. They're featuring sauces made by a local chef and a hand selected wine pairing. Can't make it to the dinner? No problem - you can order your king crab directly from their website! 

Now for a recipe completely unrelated to seafood. As we all know Thanksgiving is coming up at the end of the month, unless you're Canadian and you celebrated your "Thanksgiving" back in October for some reason. So this month we're featuring Thanksgiving themed food! It's basically all the fun of Thanksgiving, without having to deal with your family. And the nice thing about this recipe is, it can be adapted to turn those leftovers into Thanksgiving 2: Leftovers of Vengeance. 

Turkey Cakes

• 2 Turkey Breasts baked
• 3 oz. Ground Pork cooked
• 5 Stalks of Celery chopped
• 1 Medium Yellow Onion diced
• 4 cups Bread Cubes (Stuffing Mix)
• 1 cup Cornbread crumbled (You can use this recipe if you'd like)
• 2 small sprigs of Parsley minced
• 1/2 package (2 teaspoons worth) Stuffing Seasoning Mix (if your bread didn't come with one of these just use some Sage and Thyme to season the mix)
• 2 cups Chicken Stock
• 1 Egg whisked
• Oil for frying (I use canola oil)

1. Bake the turkey breasts, however you like. Don't worry if you do it wrong, you'll only lose everything you've ever loved in life. SAVE THE GREASE!
2. Cook the pork with some garlic salt, pepper, and paprika. Cook until browned. SAVE THE GREASE!! (Will be used for the gravy later.)
3. In a separate pan heat enough oil to pan fry the fritters.
4.  Grab the biggest bowl you have, no not that one, the other one. Mix everything together with your hands. Make sure all the bread has gotten wet and everything else is well mixed.
5. Form small 2 inch wide patties. Place in the hot oil. Cook until golden brown. Place on wire rack with a paper towel underneath to drain excess oil.
6. Top with cranberry sauce. 

Cranberry Sauce

• 1 pack of Fresh Cranberries
• 3/4 cup Sugar
• 1 cup Water

1. Throw everything in a pot and cook over high heat until the berries break down. Be sure to stir the mixture to avoid burning. This should take about 10 minutes or so.
2. Take off heat and chill. Use to top the turkey cakes or anything really. 

Potato Spätzle and Gravy

• 1 Russet Potato peeled, diced, boiled, and mashed
• 1 3/4 cup Flour
• 1/3 cup Milk
• 2 Eggs
• 2 tablespoons Olive Oil

Gravy-

• Leftover "drippins" from the turkey and pork
• 1 tablespoon Butter
• 1/3 cup Flour
• 1/2 cup Milk
• 1/2 cup Water

1. After you've prepared the potato mix all the ingredients in a large mixing bowl. Place in refrigerator for about 20 minutes.
2. Grab a colander with large holes and a rubber spatula. Portion out about 1/3 of the dough and push it through the colander with the spatula into boiling salt water. Once the spätzle floats, that means it's done.
3. In a skillet heat 1 tablespoon of olive oil over medium heat and sautee the spätzle until golden brown. 
4. To make the gravy, brown the drippins' and butter. Add the flour and brown that as well. Mix in the milk and water. 
5. Acquire a taste for cholesterol medication, because you'll need it.

Enjoy these Thanksgiving themed recipes and photos! All photos taken by Katy Weaver! Check out her website!