Looking for ways to use up that leftover turkey? Now is the time–either use it or cut it up, package it and put it in the freezer. This recipe was in the November 2011 issue of Better Homes and Gardens Magazine. It’s quite good, and don’t skip the Lime Butter Sauce. It also says it serves eight people, but I made four generous patties instead!
Chile-Lime Turkey Patties
Joyce Van Meter in Better Homes and Gardens, Nov 2011
2 cups cut-up leftover cooked turkey
1/4 cup fresh parsley
2 T. sliced celery
2 T. sliced green onion
1 cup panko (Japanese-style bread crumbs)
1/4 cup mayonnaise
1 egg, lightly beaten
1 T. lime juice
1 tsp. red chile paste *
1/8 tsp. Worcestershire sauce
2 T. butter
In a food processor, process turkey until just ground; transfer to a bowl. Process parsley, celery and onion until finely chopped; add to bowl. Add half the panko, the mayonnaise, egg, lime juice, chile paste, and Worcestershire sauce. Form eight 3-inch patties; coat with remaining panko.
In a 12-inch skillet heat 1 tablespoon of butter over medium heat. Cook patties, half at a time, 5 minutes on each side until nicely browned. Repeat with remaining patties. Serve with Lime Butter Sauce and lime wedges, if desired.
Lime Butter Sauce
1/3 cup white wine or chicken broth
1 T. lime juice
1 clove garlic, minced
2 T. whipping or heavy cream
1/3 cup butter, cut into small chunks
1 T. Asian sweet chili sauce *
In a small saucepan, combine wine or broth, lime juice and garlic. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Reduce heat to low. Whisk in whipping cream. Gradually whisk in butter until melted. Stir in Asian sweet chili sauce. Serve warm over turkey patties. (Note: this refrigerates and reheats well.)
* NOTES: I found the red chile paste and Asian sweet chili sauce at an Asian market. Check the Oriental foods section of your grocery store.
I’m having fun–come on along!