Chile-Lime Turkey Patties







2 cups cut-up leftover overn-roasted turkey

1/4 cup fresh parsley

2 tablespoons sliced celery

2 tablespoons sliced green onion

1 cup panko (Japanese-style bread crumbs)

1/4 cup mayonnaise

1 egg, lightly beaten

1 tablespoon lime juice

1 teaspoon red chile paste

1/8 teaspoon Worcestershire sauce

2 tablespoons butter

1 recipe Lime-Butter Sauce

Lime wedges

  1. In a food processor process turkey just until ground; transfer to a bowl. Process parsley, celery, and onion until finely chopped; add to turkey. Mix in 1/2 cup of the panko, the mayonnaise, egg, lime juice, chile paste, and Worcestershire sauce. Form eight 3-inch patties; coat patties with remaining panko.
  2. In a 12-inch skillet, heat 1 tablespoon of the butter over medium heat. Cook patties, half at a time, for 10 minutes, until browned and 165 degrees F in the center, turning once halfway through cooking. Add butter to cook remaining patties.
  3. Serve with Lime-Butter Sauce and lime wedges.
From the Test Kitchen

Oven-roasted turkey works best in this recipe. Patties made with water-injected cooked turkey may fall apart during cooking.


Lime-Butter Sauce

1/3 cup white wine or reduced-sodium chicken broth

1 tablespoon lime juice

3/4 teaspoon white wine vinegar

1 minced garlic clove

2 tablespoons whipping cream

1/3 cup butter, cut up

1 tablespoon Asian sweet chili sauce

dash salt

dash ground white pepper

  1. In a small heavy saucepan combine white wine, lime juice, white wine vinegar, and minced garlic clove. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly reduced. Reduce heat to low. Whisk in whipping cream. Gradually whisk in butter until melted and smooth. Stir in Asian sweet chili sauce, salt, and ground white pepper.
Nutrition Facts (Chile-Lime Turkey Patties)

Per serving: 270 kcal , 20 g fat (9 g sat. fat , 4 g polyunsaturated fat , 5 g monounsaturated fat ), 89 mg chol. , 259 mg sodium , 8 g carb. , 1 g fiber , 2 g sugar , 13 g pro.