Since I was two, I have been making cakes. My first stove was pink and I dutifully wore my blue and white apron that was hand-sewn by my grandmother. Cakes can be sweet or full of protein. Seafood cakes are very popular in coastal communities. Poultry cakes allow for interesting flavor concepts. Enjoy cakes made from chicken and turkey during this festive season. © Kelly McBride Loft
Turkey Cakes with Chambord Cherry Cranberry Dip
By hand, mince up cooked turkey (or chicken). Remove the skin, bones and sinew. For every cup of cooked turkey, prepare 1 cup of toasted hamburger buns breads run through the food processor. Good turkey cakes need fresh toasted breadcrumbs. For every 3 cups of turkey and breadcrumbs (combined) add an egg, 1/2 cup of honey mustard, salt and pepper. Mince by hand. Then, add 1/2 cup of Parmesan cheese for every 3 cups of turkey and breadcrumbs. Mince by hand. Form into small patties and pan fry in olive oil. Serve with cranberry sauce that is mixed with pit-less Bing cherries, soaked in Chambord. © Kelly McBride Loft