THANKSGIVING FLAVORED TURKEY BURGERS
Thanksgiving on a bun any time of year! Use stuffing mix and cranberry sauce to turn ground turkey into an easy and delicious dinner. Serve with sweet potato fries with chipotle ketchup.
Provided by Hez
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Heat the butter in a skillet over medium-low heat, and cook and stir the onion and celery until the onion is soft and translucent, about 5 minutes.
- Place the cooked onion and celery in a large bowl with the ground turkey, stuffing mix, and eggs; mix to thoroughly combine. Form the mixture into 16 patties. Unlike hamburger, these patties will not change shape while cooking, so make them even in size.
- Grill the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place each patty on a hamburger bun, and top with cranberry sauce and a dollop of whipped cream cheese to serve.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 42.6 g, Cholesterol 94.2 mg, Fat 9.8 g, Fiber 2.1 g, Protein 27.3 g, SaturatedFat 4.6 g, Sodium 539.4 mg, Sugar 12.7 g
TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
- Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
TURKEY AND DRESSING PATTIES WITH GRAVY FOR 2
I had some leftover turkey,dressing,and gravy and didn't want the same old boring leftovers. So,I came up with this. This can be doubled very easily. And you can even use chicken instead.For the dressing use your favorite. Submitted to ZAAR(a.k.a. Food.com )on August 29th.,2005.( I want to personally thank VickyJ from food.com...
Provided by Rose Daly
Categories Turkey
Time 25m
Number Of Ingredients 4
Steps:
- 1. Mix together turkey, dressing, and enough gravy to hold mixture together. If needed add enough bread crumbs to be able to make patty shaped.
- 2. In a medium sized skillet, heat oil until hot but not smoking.
- 3. Shape turkey mixture into two patties.
- 4. Add to skillet and fry until golden brown, about 5 minutes on each side.
- 5. Remove to serving plate, add rest of warmed up gravy over patties.
TURKEY AND DRESSING PATTIES WITH GRAVY
I had some leftover turkey, dressing and gravy and I didn't want the same old boring leftovers. This is what I came up with. This can be doubled very easily. You can even use chicken instead. For the dressing use your favorite. Posted August 29th 2005.
Provided by Chef shapeweaver
Categories Poultry
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix together turkey, dressing, and enough gravy to hold mixture together. If needed add enough bread crumbs to be able to make patty shaped.
- In a medium sized skillet, heat oil until hot but not smoking.
- Shape turkey mixture into two patties.
- Add to skillet, fry until golden brown, about 5 minutes on each side.
- Remove to serving plate, add rest of warmed up gravy over patties.
Nutrition Facts : Calories 513.7, Fat 20.2, SaturatedFat 4.7, Cholesterol 56.2, Sodium 1792.1, Carbohydrate 49.9, Fiber 5.5, Sugar 4.3, Protein 31
ROAST TURKEY, STUFFING AND GRAVY
Easy to follow instructions for making traditional roast turkey, stuffing and gravy.
Provided by Laureen King
Categories Dinner
Time 4h45m
Number Of Ingredients 21
Steps:
- Clean sink thoroughly. Remove giblets, and neck of turkey. Wash inside with cold water. Pat dry. Season turkey generously inside with salt and pepper.
- Stuffing preparation:
- Cube day old bread and toast on cookie sheet until lightly browned. Transfer to large bowl.
- In skillet cook onion and celery in the butter until softened.
- Mix onion and celery into the bread cubes.
- Add 1 box of Stove Top Stuffing, combine well.
- Season with poultry seasoning, sage, salt and fresh ground pepper. Keep tossing as you season to ensure all the bread gets a bit of seasoning.
- Toss with enough chicken broth to moisten. Don't add too much or you will have soggy stuffing.
- Stuff cavity of turkey and upper breast top. When putting stuffing into bird don't compact too tightly, just firm enough to fill.
- Pull neck skin over stuffed breast cavity. Secure with skewer. Pull bottom skin together and skewer tightly. Tie or skewer legs together and secure wings to sides.
- Turkey Roasting:
- Preheat oven to 350 degrees.
- Put turkey into large roasting pan (with rack) breast side up. I usually put the neck on bottom of pan as this adds some extra flavour to the drippings when making the gravy.
- Rub butter over turkey. Season with salt and pepper.
- Add a bit of chicken broth to bottom of pan. (about 1/4 inch up pan)
- Cover with foil for about an hour and then remove foil, baste with dripping, and continue to roast uncovered until done. (loosely foil legs if they start to brown too much).
- Baste about every 1/2 hour.
- Turkey is done when meat thermometer reads 180 degrees inserted between leg and breast.
- Transfer to cookie sheet. Cover with foil while you prepare gravy.
- Gravy:
- Transfer drippings from roasting pan to a gravy separating measuring cup, or skim off extra fat. Be sure to scrape all the extra bits off the bottom of pan (I sometimes add the neck to the pan while roasting turkey to get even more flavourful drippings). Using the same roasting pan, add 1- 2 cups of chicken broth (depending on how much drippings there are).
- On stove top heat drippings and broth over medium high heat.
- In a jar mix together 1/3 cup flour and 1/2 cup broth, shake very vigorously to ensure no lumps.
- Gradually whisk flour mixture into drippings a bit at a time, bring to slow boil, then reduce heat to simmering. Add more flour mix to get desired consistency. Add more chicken broth if too thick.
- Season with sage, poultry seasoning, salt and pepper. Only add a bit at a time, and taste before adding more to season to your preference.
- Continue to simmer for 10-15 minutes.
GOBBLER CAKES
I watched a chef make crab cakes and decided to try it with turkey and stuffing. Now the kids request them year-round, so I buy cooked turkey. -Suzee Krebs, Brielle, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mix egg, stuffing, turkey, cranberries and mayonnaise. Shape into eight 1/2-in.-thick patties. Coat with crushed cornflakes., In a large skillet, heat oil over medium heat. Add patties in batches; cook 3-4 minutes on each side or until golden brown. Serve warm, with cranberry sauce and gravy if desired.
Nutrition Facts :
TURKEY STUFFING BURGERS
I started making these when my husband was on strike from the steel mill and ground turkey was inexpensive. My kids loved them and still do. Got the recipe from Better Homes & Gardens All-Time Favorite Ground Meat Recipes.
Provided by memaw 2
Categories Meat
Time 35m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 7
Steps:
- In bowl combine egg 1/4 cup water; stir in 1/2 cup stuffing mix, dried onion, and bouillon. Let stand for five minutes.
- Add turkey and mix well; shape into 1/2 inch patties.
- Coat with crushed stuffing mix.
- Cook patties in skillet coated with oil about 10 minutes per side until thoroughly cooked.
- We serve with turkey gravy and french fries.
Nutrition Facts : Calories 127.7, Fat 6.6, SaturatedFat 1.8, Cholesterol 83.2, Sodium 135.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 16.1
OPEN FACED TURKEY STUFFING PATTY WITH GRAVY AND CRANBERRY SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Cook the bacon in a cast-iron skillet over medium-high heat until extra crispy, about 10 minutes. Transfer the bacon to a paper-towel-lined-plate to drain and reserve the fat in the skillet.
- Meanwhile pack a 1 cup dry measure tightly with a 1/2 cup of the Old Fashioned Turkey Stuffing. Dump the stuffing onto a baking sheet and press down into a 4-inch-wide-cake, using a flat spatula. Repeat until you have 4 patties.
- Heat the reserved bacon fat in the skillet over medium heat. Carefully lay 2 patties in the skillet and cook until golden brown, 3 to 4 minutes each side. Transfer the patties to a plate and repeat with the remaining 2 patties.
- Add oil to the skillet if needed. Add the sage and fry, about 30 seconds. Transfer the sage to a paper-towel-lined-plate using a slotted spoon.
- Divide the turkey meat onto each patty and pour gravy over top. Crumble 1 crispy bacon slice over the turkey. Dollop with the Simple Cranberry Sauce and garnish with the sage.
- Preheat the oven to 350 degrees F. Grease two 14-by-9-inch baking dishes. Arrange the bread cubes in a single layer on a baking sheet and bake until lightly browned, about 8 minutes.
- Heat some oil in a large skillet over medium-high heat. Add the butter, celery and onions and cook until the vegetables are lightly browned and translucent. Set aside to cool.
- Add the bread cubes, celery mixture, broth, seasoning and eggs in a large bowl. Mix well until moist and sprinkle with salt and pepper. Divide between the 2 prepared baking dishes. Bake until the top of the stuffing is slightly crispy, about 40 minutes.
- Add the cranberry sauce, orange juice, ginger, cinnamon and salt into a small saucepan. Bring to a boil and reduce to a simmer. Cook, uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool.
TURKEY DINNER BURGER
Why wait until Thanksgiving for a turkey dinner. Oh right the summer weather and turning on the oven...too HOT! Hmmm how about a turkey dinner burger? So good. Stuffing in the center, cranberry mayo and gravy. Yummy! The boys loved it hope you do too. Thanks, Monica
Provided by Monica Keleher
Categories Burgers
Number Of Ingredients 16
Steps:
- 1. Prepare your stuffing as directed on package or from your recipe, form into 4 golfball sized meatballs and set aside.
- 2. Saute the panchetta and remove to a papertowel, in the fat, cook the onions, celery and garlic and add a pinch of salt and red pepper. Cook for a few minutes. let cool
- 3. Combine turkey, cooled cooked veggies, panchetta, salt, pepper, pinch of bells seasoning, parsley and breadcrumbs and combine. (sometimes to make sure I seasoned it right I cook a small (piece to check it)
- 4. Turn on a grill pan to medium heat and spray with olive oil.
- 5. From the turkey into patties (leave enough to top and seal the patties) press a well in the center that will fit the stuffing. Place the stuffing balls in the center, cover the patties and stuffing with a bit of turkey and press the stuffing down as you seal the patties. You want to flatten the balls out so it spreads into more of the burger.
- 6. Sprinkle the burgers with salt and pepper and add them to the hot grill pan (or outdoor grill) at 2 and 10 will give you the cross marks. heat the gravy in a pan.
- 7. To assure that they are cooked through I place them in an oven safe pan, top them with the cheese and cooked them until the thermometer read 165 degrees.
- 8. To assemble the burger I Put a bit of mayo on both sides of the bun bottom gets cranberry sauce then the burger, then gravy then top with bun. So good.
- 9. I served this with deep fried sweet potato fries and spicy bloody mary ketcup (recipe in my recipes posted) Hope you enjoy!
TURKEY PATTIES WITH TARRAGON-MUSTARD GRAVY
Categories Herb Mustard Poultry turkey Sauté Quick & Easy Fall Tarragon Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients and 4 1/2 teaspoons tarragon in medium bowl. Using moistened hands, divide mixture into 4 parts. Shape each into 1/2-inch-thick oval patty.
- Melt butter in heavy large skillet over medium-high heat. Add patties; sauté until cooked through, about 4 minutes per side. Transfer to plates. Add broth, mustard and 1 teaspoon tarragon to skillet. Boil until gravy has reduced enough to coat spoon, whisking occasionally, about 5 minutes. Spoon over patties.
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- Bread should be stale. Either leave out overnight or place cubes in the oven at 300ºF, tossing on the baking sheet occasionally until they are crisp or about 30 minutes.
- Melt butter in a large skillet over a medium-low heat. Add onions and cook, stirring occasionally, for about 30 minutes and until the onions are lightly browned and soft. Onions should be cooked slow and you will want them fully cooked for best results.
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- Heat 1/2 of the oil in a frying pan with a lid. Season both sides of the turkey patties lightly with salt, pepper and onion powder.
- Add patties to the pan and cook on both sides until well browned. Add about 2 tablespoons of chicken broth to the pan; cover and cook on medium for about 4-5 minutes.
- Add the rest of the oil to the skillet along with the mushrooms and garlic. Cook and stir with a spatula for about 3-4 minutes. Lightly salt and pepper mushrooms after a few minutes of cooking.
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- Preheat your oven to 425 degrees, then make the compound butter. In a small bowl, mix together the butter, all the herbs, garlic, lemon and plenty of salt and pepper, set aside.
- Place the onion, celery, garlic and carrots in the bottom of a roasting pan (or you can use a large ovenproof skillet so you can make the gravy in the same pan) place your turkey breast right on top, stuff half the compound butter under the skin (between the skin and the breast) and smear the rest evenly over the top (make sure the outside is very well patted dry otherwise the butter won't stick) then season all over with salt and pepper.
- Pour about 3/4 cup of water around the turkey, roast for 30 minutes at 425 degrees, then decrease the temperature to 350 and continue roasting until the internal temperature reaches 170 degrees. While the turkey starts roasting, prepare your stuffing.
- In a skillet, add the butter, allow it to melt over medium heat, then add the onion and celery, cook until softened, add the herbs and remove from the heat.
ROAST TURKEY WITH STUFFING AND GRAVY RECIPE | MYRECIPES
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- In a large slope-sided sauté pan over medium-high heat, heat the oil until it shimmers. Cook the diced bacon, stirring frequently until the fat is partially rendered and the bacon is lightly browned, about 10 minutes. Drain the potatoes and add them, along with the onions, to the pan; cook, stirring frequently, until the onions are translucent and the potatoes are just cooked through, about 10 minutes. Transfer the mixture to a large bowl and stir in the bread, parsley, sage, rosemary, thyme, salt, pepper, 2 cups of the stock, and the eggs, combining them well.
- Preheat the oven to 300°F. Place a V-shaped roasting rack in a large flameproof roasting pan. Fill the turkey's cavity with the stuffing. Tie the legs together tightly with kitchen twine. Place the turkey, breast up, on the rack. Arrange the bacon slices over the breast, covering it completely, then cover with aluminum foil. Roast the turkey: Pour the remaining 2 cups of stock into the pan. Bake the turkey for 3 hours. Remove the foil, saving it for tenting later. Remove and discard the bacon. Increase the temperature to 400°F and roast for 1 hour more. The turkey should be a deep golden brown and a metal cake tester inserted into the thickest part of the thigh should feel hot to the touch when pressed against your lip. (An internal temperature of 165°F if using a meat thermometer.) Transfer the turkey to a cutting board and cover loosely with the aluminum foil to rest for at least 20 minutes.
- Meanwhile, pour the pan juices into a fat separator or measuring cup. Return 1/4 cup of fat to the roasting pan and skim off and discard the rest, leaving only the pan juices. Place the pan over medium heat and use a flat-edged wooden spatula to stir the flour into the fat. Add the stock slowly, scraping up all the browned bits from the bottom of the pan and stirring well so no lumps form. Add the pan juices, garlic, and salt and simmer for several minutes until the gravy is thickened and the flour is cooked. Strain the gravy through a fine-mesh sieve into a saucepan and keep it warm, covered, over very low heat, stirring occasionally.
- When you are ready to eat, transfer the turkey to a platter. Pour the gravy into a gravy boat. Carve the turkey at table, removing the legs whole and cutting the drumsticks from the thighs, then slicing along both sides of the breast. Pass the gravy and your chosen side dishes to your guests.
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