Photo credit Stephanie Ganz

The Best Use for Leftover Stuffing: Make It Into Latkes

If you love Thanksgiving stuffing, you'll gobble up this perfect mash-up.

As both a diehard Thanksgiving stuffing fan and a devout latke lover, I can personally attest that these stuffing latkes hit the mark on both dishes — the comforting, savory flavors of sage and thyme from the stuffing and the crispy, sour-cream-topped goodness of a proper latke. If you find yourself with leftover Thanksgiving stuffing, you’re halfway there. Just combine with shredded potatoes, egg and some fresh herbs, and fry in neutral oil for a treat that would be perfect for either holiday.

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stuffing latkes
Photo credit Stephanie Ganz

Leftover Stuffing Latkes

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To be eaten at any time of year!

  • Total Time: 30 minutes
  • Yield: 10-12


  • 2 cups leftover stuffing of your choice
  • 1 large russet potato, peeled, shredded and stored in cool water
  • 1 egg, beaten
  • 2 Tbsp fresh herbs (any combination of parsley, dill, chives or sage), finely chopped
  • vegetable oil for frying
  • salt, to taste
  • sour cream and chopped fresh herbs, to serve (optional)


  1. Set up a baking sheet lined with a layer of paper towels.
  2. In a large sauce pan, heat about a cup of vegetable oil over medium heat until a small piece of stuffing sizzles and bubbles when it’s added to the oil.
  3. Meanwhile, remove the shredded potatoes from the water, and use a kitchen towel to wring out any excess moisture. 
  4. Combine stuffing, potatoes, egg and herbs, and blend well to combine. Depending on the moisture level of your leftover stuffing and potatoes, you may need to add a little more egg to make the mixture come together so that you can form the latkes.
  5. Use your hands to shape the mixture into lates (approximately 10-12). 
  6. Fry each latke in oil for about 5 minutes, flipping once, until golden brown and crispy. Remove to the sheet tray, and sprinkle with salt on both sides. 
  7. Serve warm with sour cream and chopped, fresh herbs if desired.
  • Author: Stephanie Ganz
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Hanukkah


Leave a Comment

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  • Susanna Levin

    Leftover stuffing turned into latkes — add sour cream?! I don’t think so… unless your turkey is the tofu kind…

  • Roberta Gottesman Moskowitz

    According to this recipe, if you wanted to increase the number of latkes, you would only increase the amount of leftover stuffing, but amounts of all other ingredients remained the same. Is this correct? It seems to me that you would need to increase the number of shredded potatoes and at least another egg or two. Please clarify.

    • The Nosher

      Hi Roberta, sorry about that — technical issue. It’s now fixed. Rachel at The Nosher.

  • Diane Raikis

    Diane Raikis. Made them today. I did use more stuffing and added more potatoes and another egg. Of course, one always happens to fall apart so I’ve got to eat it. Tastes great! Thank you!!!

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