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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!