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Turkey Cakes with Sour Cranberry Sauce

  • Servings: 6
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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  • 1 Reynolds® Oven Bag,Turkey Size
  • 2/3 cup bread crumbs
  • 1/4 cup half & half
  • 6 teaspoons olive oil, divided
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 2 teaspoons minced garlic
  • 1/2 cup cooked turkey, shredded or chopped
  • 1/4 cup cooked, chopped bacon
  • 1 bunch scallions, diced
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese with jalapeo peppers
  • 2 eggs, beaten
  • 1/4 cup chopped sun-dried tomatoes
  • 1/2 cup cold mashed potatoes
  • Salt and pepper to taste
  • 1/2 cup flour


Step 1

PREPARE your turkey in a Reynolds Oven Bag following package directions.

Step 2

COMBINE bread crumbs and half & half in a large bowl; let crumbs absorb liquid.

Step 3

HEAT a 10-inch skillet over medium heat. Add 3 teaspoons olive oil, onions and bell pepper. Saute until soft, stirring occasionally. Stir in garlic; saute 1 minute. Remove from heat; let cool.

Step 4

ADD remaining ingredients to bread crumb mixture in bowl; mix until well blended. Stir insauteed vegetables, salt and pepper; mix well. Form mixture into eighteen 1 1/2-inch balls; flatten to about 1/2-inch thick and 2 1/2-inches wide; set aside.

Step 5

HEAT a 10-inch skillet over medium heat. Add 1 teaspoon olive oil to pan. Coat turkey cakes in flour; place in pan. Cook until brown on one side. Flip over; continue cooking until done. Add remaining olive oil as needed to cook remaining turkey cakes.

Step 6

TIP: Serve with Sour Cranberry Sauce. To make sauce, mix 1 cup sour cream, 1/2 cup cranberry sauce and 1/2 teaspoon grated lemon peel in a small bowl until well blended. Cover with plastic wrap; refrigerate until ready to serve.

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