Step 1

Preheat the air fryer or oven to 375°F (190°C).

Step 2

On a clean surface, sprinkle 3 tablespoons of flour over the mashed potatoes (you may need more or less depending on the moisture level of the potatoes) and gently knead until just combined.

Step 3

Break up the stuffing into small pieces on a small baking sheet, then add the turkey skin and toss to combine. Air fry or bake for 10-12 minutes, until crunchy, like croutons. Let cool, then roughly chop into smaller pieces.

Step 4

In a small skillet, combine the turkey and gravy. Cook over medium-high heat, stirring frequently, until the gravy thickens to coat the turkey without a lot of excess in the pan.

Step 5

In a large bowl, combine the mashed potatoes, gravy-coated turkey, and crispy stuffing and turkey skin. Mix together until just combined.

Step 6

Line a quarter-sheet pan with plastic wrap. Transfer the mashed potato mixture to the pan and press down into an even layer, about ½ inch thick. Freeze for at least 1 hour, or up to overnight, to set.

Step 7

Make the cranberry sweet chili sauce: In a medium bowl, whisk together the cranberry sauce, honey, ketchup, soy sauce, gochujang, and water. Pour into a small skillet and cook over medium-high heat for 2-3 minutes, until the sauce lightly coats the back of a spoon. The sauce will continue to thicken as it cools.

Step 8

Remove the frozen “turnip cake” from the freezer, unwrap, and cut into 3 x 4-inch rectangles, or your desired shape.

Step 9

In a small baking sheet or shallow dish, season the remaining ½ cup flour with salt and pepper. Lightly coat the “turnip cake” rectangles on all sides.

Step 10

Heat a generous drizzle of oil in a large skillet over medium-high heat. Working in batches, pan-fry the cakes until dark golden brown and crispy.

Step 11

Garnish the cakes with chives and serve with the cranberry sweet chili sauce for dipping.

Step 12

Enjoy!