This can be made in multiple ways but the recipe below suits my taste. Use whatever stuffing you prefer, a short cut would be to use pre-made stuffing and the packaged Bell's seasoning instead of fresh herbs.
For the Burgers:
1. Pre-heat the oven to 350 degrees.
2. Melt the butter in a pan, add the onions and celery, sauté until translucent and soft.
3. Add the garlic, sage, thyme, salt and pepper and cook until fragrant.
4. Remove from heat and set aside to cool.
5. Mix the ground turkey and egg, add the onion mixture when cool and combine.
6. Mold into patties and place on baking sheet covered in aluminum foil.
7. Roast in the over until patties are cooked through (internal temp of 155-165).
8. Assemble by taking the hamburger bun with the Cranberry Mayo and placing the turkey burger on the bottom half. Place the stuffing from the ring mold on top of the burger. Spread a little gravy on top and serve with side of gravy.
For the Potato Stuffing:
1. Boil the potatoes until soft, drain and mash with a little butter. Set aside.
2. Melt the butter in a pan and add the onions, sauté until translucent and soft.
3. Add the garlic, sage, thyme, salt and pepper and cook until fragrant.
4. Add the potatoes to the onion mixture and stir in well. May need to add a little more butter here.
5. Cook, getting the potatoes slightly crispy.
6. Lay potatoes out on a flat surface and spread until about 1/2 inch thick.
7. Use a ring mold to cut out a shape slightly smaller than the burger bun.
For the Mayo:
1. Mix all ingredients together and use as spread on the hamburger buns.
For the Gravy:
1. Melt butter over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
2. Gradually whisk in turkey drippings or stock in a steady stream. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat and season with salt and pepper to taste. Serve immediately or store in airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (528g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 771 | ||
Calories from Fat: 231 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 117.9mg | 36 % | |
Sodium 713.9mg | 25 % | |
Potassium 1518mg | 40 % | |
Total Carbohydrate 98.1g | 29 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 90.2g | ||
Protein 38.1g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 771
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