"I first made this last year for a holiday party, and they came out so great that I did a repeat this year! They are so cute, and friends really enjoy them since they are kind of a novelty thing. The second time I made these, they produced a lot of juice, so i may cook them on a rack so that the liquid can pool in the pan beneath instead of boiling around the bottom half of the birds. Another small change that I may make next time is to infuse the basting butter with some extra sage, because I don't think you get a lot of the sage flavor in the stuffing.

"These were amazing!! Great flavor, really easy, and simple to modify. I made 1/2 the batch tonight, and will freeze the rest for future use.
At first I was turned off by the amount of veggies in this one, as I like my seafood cakes to be primarily about the meat, but after the veggies softened and took on the flavors of the worcestershire and Old Bay, they were great little flavor vehicles! I ended up using about 3/4c red onion and 3/4c green pepper to 1/2-3/4lb salmon, because that's what I had on hand. Other small changes I made were to do 1/2 mayo and 1/2 sour cream, and using a little more Old Bay than called for. I also formed the cakes and stuck them in the freezer for 5 minutes before coating them in panko bread crumbs and pan frying, which helped them stay together as this is a pretty wet mixture.
Served these with a mixed greens salad with orange segments, herbed goat cheese, and an orange white wine vinaigrette. This made a GREAT light meal! I'm in my happy place :)