Thanksgiving is my favorite meal to cook.
Unfortunately, I find myself only doing the whole magilla once a year.
But, you know, every once in a while I just get a HANKERING for those wonderful Thanksgiving flavors!
Serve this with sweet potato fries and you’re all set, any time of year!
- 1 lb ground turkey
- 1/3 C chopped toasted pecans
- 1/3 C dried cranberries
- 1/2 t Bell’s Seasoning
- 1 box Stove-Top Stuffing
- 1/4 C chopped, toasted pecans
- 1/4 C dried cranberries
- Cranberry sauce
NOTE: I used cranberry sauce I made from scratch. In a pinch you can use canned whole berry cranberry sauce, just put it in a small pan and melt it down a little so it because more saucey.
NOTE: Yes, yes, I know. A box of StoveTop. It’s quick and easy. And so much less fussy than starting stuffing from scratch. And, besides, stuffing from scratch kind of defeats the whole purpose, doesn’t it? I used the cornbread mix.
Preheat oven to 350.
Spray cookie sheet with cooking spray.
Make stuffing according to package directions. When you take the stuffing off the heat to let sit, stir in the 1/4 C each of toasted, chopped pecans and dried cranberries. Allow to cool so it’s easier to handle.
While waiting for the stuffing to cool, mix the first four ingredients in a bowl and form 4 flattish patties. Place on cookie sheet.
Once cooled, form the stuffing into 4 flattish patties. Place on cookie sheet.
NOTE: You want the patties to be about the same diameter and not too thick.
Place cookie sheet in oven and cook until burgers are done, about 30 minutes, flipping the patties once.
Once cooked through, assemble the burger. A stuffing patty, a turkey patty, some cranberry sauce on top. A side of sweet potato fries. Voila! Thanksgiving dinner is served!