Turkey And Dressing Patties With Gravy Food

THANKSGIVING FLAVORED TURKEY BURGERS

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.

CRISPY MASHED POTATO & STUFFING PATTIES

Steps:

• In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing., In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into skillet; press to flatten slightly. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels. If desired, serve with applesauce.

TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY

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

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 STUFFING BURGERS

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.

ROAST TURKEY WITH STUFFING AND GRAVY

Steps:

• In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool.
• Preheat oven to 450 degrees. Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist but not soggy. In a large bowl, combine dry and moist croutons with onion mushroom mixture. Mix in eggs and moisten with water if necessary. Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure. Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey. (This may need to be moistened.) Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks. Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that juices can be reabsorbed. Place roasting pan over medium high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock and bring to a simmer. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. In a small dish, combine into a paste 3 tablespoons flour with 3 tablespoons of reserved fat. Whisk flour mixture into simmering gravy. Season with salt and pepper.

TURKEY AND DRESSING PATTIES WITH GRAVY

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.

ROAST TURKEY, STUFFING AND GRAVY

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

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.

TURKEY DINNER BURGER

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

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.