For the cranberry-jalapeño sauce:
1/2 cup cranberry sauce
1 teaspoon apple cider vinegar
1 teaspoon agave syrup or maple syrup
1 to 2 jalapeños, seeded, trimmed, and finely chopped
For the sour cream and lime sauce:
1/2 cup sour cream
1/4 cup finely chopped fresh cilantro or flat-leaf parsley leaves (from about 1/2 small bunch)
Finely grated zest of 1 large or 2 small limes
Juice of 1 large or 2 small limes
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the fritters:
1 1/4 cups all-purpose flour
3 teaspoons ground cumin, divided
2 teaspoons chili powder
3 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper
2 large eggs
3/4 cup dry, fine breadcrumbs
3/4 cup panko breadcrumbs
2 cups leftover bread-based stuffing
4 to 5 cloves garlic, minced
6 tablespoons olive oil or vegetable oil
Make the cranberry-jalapeño sauce: Place the cranberry sauce, vinegar, syrup, and jalapeños in a small bowl and stir until completely combined. The sauce will not be completely smooth. Cover and set aside.
Make the sour cream and lime sauce: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to serve.
Make the fritters: Set up 3 shallow bowls side by side on a work surface. Place the flour, 1 teaspoon of the cumin, chili powder, 1 teaspoon of the salt, and pepper in the first bowl and stir to combine. Break the eggs into the second bowl, add 1 teaspoon of the salt, and whisk to fully combine. Place the breadcrumbs, panko, and remaining 1 teaspoon salt in the third bowl and stir to combine.
If your stuffing has pieces that are larger than 1/2 inch, coarsely chop first. Place the stuffing in a large bowl, add the garlic and remaining 2 teaspoons cumin, and stir until most of the bread is broken apart and has become a paste. The mixture should be a sticky, thick paste and should stick together with ease.
If the mixture does not stick together when patted very lightly in the palm of your hand, mix in 1 tablespoon of the flour mixture at a time until it reaches the right consistency. If the mixture is dry, crumbles, or has big chunks of bread that won't come apart, mix in 1 tablespoon of the egg mixture at a time until it reaches the right consistency.
Line a large plate with 2 to 3 layers of paper towels and set aside. Line a rimmed baking sheet with parchment paper and place it beside the 3 bowls.
Shape the stuffing mixture into 14 to 16 (2-tablespoon) lumpy