Turkey Tuesday | Turkeycakes with Dijon Cream Sauce

Where do I even start with this one?

Unexpected. Inspiring. Innovative. This recipe is all these things – and turkey needs to be this way, believe me. 

Yes, turkey is Thanksgiving. And yes, turkey makes the best deli sandwiches. But turkey can be – and is – so much more, as hopefully you’ve seen in my Turkey Tuesday posts.

Which brings me back to these “Turkeycakes” with Dijon Cream Sauce. The recipe comes from my friend Sharlene, who, along with her husband, raises turkeys. (Sharlene also shared with me the recipe for Jalapeno Turkey Meatballs, so I already know she’s an excellent cook.) She’s been tweaking this recipe a bit since I first heard about it from her, and I finally got the chance to try it last weekend.

The Turkeycakes were flavorful and almost surprisingly rich – just like crabcakes can be. The dijon cream sauce was not overly mustard-y, which is a bonus for me because I’m not typically a big mustard fan. And the meal had a real restaurant quality to it, as I paired it with The Pioneer Woman’s Restaurant-Style Smashed Potatoes, steamed green beans, and homemade beer bread. (Which, by the way, please remind me to share that recipe with you soon – it’s super easy and you’ll never buy beer bread boxed mixes again.)

I’ll tell you that this is not a typical weekday-kind-of-meal for me. It takes a little time to prepare, but using leftover turkey breast is a no-brainer here. (I roasted a Jennie-O OVEN READY™ Bone-In Turkey Breast on Saturday morning, which was super easy – no defrosting, just keep the frozen turkey in the bag and throw it in the oven – and gave me leftovers for other recipes the rest of the week. Go me!) You’ll also need a food processor so you can finely-chop the turkey breast (along with making the bread crumbs). But aside from that, it’s certainly not a difficult recipe and it makes a fabulous – and perhaps unexpected – Saturday night meal!

Thank you to Sharlene for sharing this recipe with me – and ultimately with you all! She and her husband, Carl, have grown up in the turkey industry and I’ve known them for a long time. (Carl and I even share the same birthday!) I’ve learned a lot about raising turkeys – and cooking turkey – from them and now you can reap some of those benefits. 🙂 Give this recipe a try – I think you’ll like it!

Lara

Turkeycakes with Dijon Cream Sauce

Sharlene Wittenburg

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Ingredients

  

For Turkeycakes

• 6 slices of white bread day old or older
• 1/3 cup Miracle Whip
• 1 egg beaten
• 1 rib celery chopped fine in a food processor
• 6 green onions finely chopped
• 2 teaspoons dried parsley
• 1 teaspoon lime juice
• 1 teaspoon lemon juice
• 1 teaspoons Old Bay Garlic and Herb Seasoning
• 1 teaspoon Dijon mustard
• ½ teaspoon sea salt
• ¼ to ½ teaspoon red pepper sauce Tabasco, to taste
• 1-½ cups of cooked turkey breast finely chopped in food processor
• 3 tablespoons butter
• 3 tablespoon olive oil
• Dash of garlic powder
• Cooking spray

For Dijon Cream Sauce

• ½ cup turkey or chicken broth I saved the broth from roasting the turkey breast for this
• 4 tablespoons Dijon mustard
• ½ block of cream cheese room temperature
• 1 tablespoon of fresh chives minced (you could also use basil or parsley)
• 1 tablespoon of olive oil
• ½ teaspoon garlic powder

Instructions

 

For Turkeycakes

• Place bread in food processor and pulse to form fine crumbs; place in airtight container.
• In a large mixing bowl, mix mayo, beaten egg, celery, onion, parsley, juices, Old Bay, mustard, salt, and red pepper sauce
• Fold in turkey and 1 cup of bread crumbs
• On cookie sheet covered in parchment paper, drop 1 large tablespoon of mixture (I made 8 cakes total)
• Cover with another piece of parchment paper and flatten down
• Refrigerate for at least 30 minutes
• Meanwhile, preheat oven to 350 degrees
• Melt butter in microwave and then add olive oil to butter
• Place remaining bread crumbs in a shallow dish and add a dash of garlic powder to crumbs
• Take the cakes out of the refrigerator
• In nonstick skillet, add 1 teaspoon of butter mixture over medium low heat.
• Gently coat 2-3 cakes with bread crumb mixture
• Cook cakes in the skillet about 3 minutes a side or till light brown
• Transfer to baking sheet spayed with cooking spray
• Continue same process for remaining cakes
• Bake 10 minutes
• Serve with Dijon Cream Sauce

For Dijon Cream Sauce

• Place all ingredients in 1 quart pan. Cook on low heat until mixture starts to thicken.

Notes

If you make smaller turkeycakes, you can get about 12 out of this recipe - great for little appetizers!

Tried this recipe?Let us know how it was!