Turkey Cakes With Creole Sauce

I found this recipe in the March/April issue of Cooking With Paula Deen. She used chicken in her recipe, but I thought this would be a good way to use up the last of the turkey leftovers from Thanksgiving.



Paula Deen's Chicken Cakes With Creole Sauce

Makes 4 to 6 servings (for me, it make closer to 8 servings)

4 Tablespoons butter, divided
1/3 cup minced red bell pepper
1/3 cup minced celery
1/3 cup minced onion
3 cups chopped cooked chicken
1-3/4 cups panko (Japanese breadcrumbs)
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 Tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
1 teaspoon seasoned salt
Creole Sauce (recipe follows)

In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery and onion, and cook 5 minutes, or until tender.

In a large bowl, combine chicken, panko and red bell pepper mixture; set aside.

In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce and seasoned salt. Add to chicken mixture, tossing gently to combine. Form mixture into 10 patties. (I was able to make 16 patties.)

In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes 3 to 5 minutes per side, or until browned. Serve with Creole Sauce.



Creole Sauce

Makes about 1 cup

1/2 cup mayonnaise
1/2 cup sour cream
1 clove garlic, minced
1 Tablespoon prepared mustard
1 Tablespoon fresh lemon juice
1/2 teaspoon Creole seasoning

In a small bowl, combine all ingredients. Cover and chill until needed.