Turkey and Cornbread Cakes With Cranberry Orange Relish |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I'm already planning what I'm going to do with my left over Thanksgiving turkey. This is Paula Deen's solution! Ingredients:
7 tablespoons butter, divided |
1/2 cup chopped onion |
1/2 cup chopped celery |
2 garlic cloves, minced |
1 tablespoon minced fresh sage |
3 cups crumbled cornbread |
2 1/2 cups chopped cooked turkey |
1/2 cup mayonnaise |
1 large egg |
1/2 teaspoon poultry seasoning |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (16 ounce) can whole berry cranberry sauce |
1 (11 ounce) can mandarin oranges, drained |
2 tablespoons sugar |
1 tablespoon balsamic vinegar |
Directions:
1. TURKEY CORNBREAD CAKES:.
2. In a large skillet, melt 3 tablespoons butter over medium heat.
3. Add onion, celery, garlic, and sage; cook 5 minutes or until tender.
4. In a medium bowl, combine onion mixture, cornbread, and turkey.
5. In a small bowl, combine mayonnaise, egg, poultry seasoning, salt and pepper.
6. Add to onion, cornbread, and turkey mixture; stir gently to combine.
7. Shape mixture into 10 patties.
8. In a large skillet, melt remaining butter over medium heat.
9. Cook patties, in batches, 4 to 5 minutes per side or until lightly browned.
10. Serve with Cranberry Orange Relish.
11. CRANBERRY RELISH:.
12. In a medium saucepan, combine cranberry sauce and remaining ingredients.
13. Bring to a boil over medium heat.
14. Reduce heat and simmer 20 minutes.
15. Serve warm.
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