Go Back
Turkey Tuesday | Turkeycakes via MyOtherMoreExcitingSelf.com #serveturkey #tryturkey #switchtoturkey #turkeyeveryday #JennieO
Sharlene Wittenburg

Turkeycakes with Dijon Cream Sauce

Print Recipe Pin Recipe
Ingredients Method Notes

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

Method
 

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