Turkey and Cornbread Cakes With Cranberry Orange Relish

I'm already planning what I'm going to do with my left over Thanksgiving turkey. This is Paula Deen's solution!

• Ready In: 30 mins
• Yields: 10 cakes

Ingredients

• Cornbread Cakes

• 7  tablespoons butter, divided
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped celery
• 2  garlic cloves, minced
• 1  tablespoon  minced fresh sage
• 3  cups  crumbled  cornbread
• 2 1⁄2 cups  chopped  cooked turkey
• 1⁄2 cup mayonnaise
• 1  large egg
• 1⁄2 teaspoon poultry seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper

• Cranberry Orange Relish

• 1 (16 ounce) can whole berry cranberry sauce
• 1 (11 ounce) can mandarin oranges, drained
• 2  tablespoons sugar
• 1  tablespoon  balsamic vinegar

Directions

1. TURKEY CORNBREAD CAKES:
2. In a large skillet, melt 3 tablespoons butter over medium heat.
3. Add onion, celery, garlic, and sage; cook 5 minutes or until tender.
4. In a medium bowl, combine onion mixture, cornbread, and turkey.
5. In a small bowl, combine mayonnaise, egg, poultry seasoning, salt and pepper.
6. Add to onion, cornbread, and turkey mixture; stir gently to combine.
7. Shape mixture into 10 patties.
8. In a large skillet, melt remaining butter over medium heat.
9. Cook patties, in batches, 4 to 5 minutes per side or until lightly browned.
10. Serve with Cranberry Orange Relish.
11. CRANBERRY RELISH:
12. In a medium saucepan, combine cranberry sauce and remaining ingredients.
13. Bring to a boil over medium heat.
14. Reduce heat and simmer 20 minutes.
15. Serve warm.