Monday, December 15, 2014


Note: This recipe was a $500 prize winner in an old Better Homes and Gardens recipe contest.

2 cups cut-up leftover (or otherwise) cooked turkey
1/4 cup fresh parsley
2 tbsp sliced celery
2 tbsp sliced green onion
1 cup panko bread crumbs
1/4 cup mayonnaise
1 egg, lightly beaten
1 tbsp lime juice
1 tsp red chile paste
1/8 tsp Worcestershire sauce
2 tbsp butter
1 recipe Lime Butter Sauce (follows)
Fresh lime wedges

Process turkey just until ground in a food processor; transfer to a mixing bowl.

Process parsley, celery, and green onion until finely chopped; add to the turkey. Add half the panko, the mayonnaise, egg, lime juice, chili paste, and Worcestershire sauce to the mixture.

Form the mixture into 8 equal patties (about 3-inches in diameter) and coat with the remaining panko crumbs.

Heat 1 tablespoon of the butter in a 12-inch skillet over medium heat. Cook half the patties for 10 minutes or until browned and the internal temperature reaches 165 degrees. Turn patties halfway through cooking time. Remove to a platter and keep warm while repeating the process with the remaining butter and patties.

Serve with the fresh lime wedges and this Lime Butter Sauce:
1/3 cup white wine or chicken broth
1 tbsp lime juice
1 minced garlic clove
2 tbsp whipping cream
1/3 cup butter, cut into pieces
1 tbsp Asian sweet chili sauce

In a small saucepan, combine the wine or broth, lime juice, and garlic; bring to boiling and reduce heat to simmer. Cook, uncovered, for 5 minutes. Reduce heat to low and whisk in the whipping cream. Gradually whisk in the butter until melted. Stir in the chili sauce.

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