Friday, November 27, 2009

Tuscan Turkey Cakes with Tomato-Basil Relish and Honey Mustard Aioli

While chicken is usually the star ingredient in this family favorite, our abundance of leftover roasted turkey makes this a perfect post-Thanksgiving meal. After our requisite turkey sandwiches and repeat Turkey-Day plates of meat, potatoes, gravy and fixings, these Tuscan Cakes offer a delicious alternative to the more traditional what-to-do-with-leftovers options.

Whether you choose turkey or chicken, this is a super easy meal to make, especially if you already have roasted turkey (or chicken) on hand. Then it's just a matter of prepping two simple toppings, dressing some greens, and browning up some cakes...which might take 30 minutes tops. While the cakes are delicious, the toppings are equally good. The relish has fresh plum tomatoes, balsamic vinaigrette, pesto, roasted peppers, sun-dried tomatoes, red onion...among other goodies. And the aioli is simply mayo and honey mustard. All together, it's truly tasty...a nice departure from what might be your norm for turkey leftovers!

Already done with your extra turkey? Save this recipe for the next holiday...roast some chicken...or buy one of those great roasted chickens at the market.

Tuscan Turkey (or Chicken) Cakes with Tomato-Basil Relish 
and Honey Mustard Aioli
serves 4
adapted from a 2001 National Chicken Cooking Contest recipe



Aioli:
1/2 cup mayonnaise
2 tablespoons honey mustard

Relish:
1 cup plum tomatoes, seeded and chopped
1/3 cup red onion, finely diced
3 tablespoons sun-dried tomatoes, drained and chopped
2 tablespoons fresh basil, slivered
2 tablespoons balsamic and oil dressing
1 teaspoon prepared pesto

Tuscan Cakes:
3 cups cooked turkey (or chicken), shredded and chopped (shredding first, then chopping, gets the consistency perfect for forming cakes)
1 cup Italian-seasoned bread crumbs, divided
1/4 cup mayonnaise
1 egg, lightly beaten
1/3 cup prepared pesto
2 tablespoons honey mustard
1/3 cup bottled roasted red peppers, diced
1/3 cup red onion, finely diced
3 to 4 tablespoons olive oil (for browning cakes)

1 5-ounce package mixed baby salad greens
1/3 cup balsamic vinaigrette dressing (homemade or store-bought)

Aioli:
1. In a small bowl, whisk together mayonnaise and honey mustard. Set aside.

Relish:
1. In a small bowl, mix together plum tomatoes, red onion, sun-dried tomatoes, basil, vinaigrette, and pesto. Set aside.

Cakes:
1. In a large bowl, mix together cooked turkey (or chicken), 1/2 cup bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers, and red onion.

2. Using an approximate 1/3-cup measurement, shape turkey (or chicken) into cakes (approximately 8 cakes), lightly coating each in remaining 1/2 cup bread crumbs. In a large skillet, heat olive oil over medium-high heat. Add cakes and cook until golden brown, about 3 minutes on each side. 

3. Toss salad greens with dressing and divide among 4 plates. Top each plate with 1 or 2 cakes, top with aioli and relish. Serve and enjoy! 

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