These ground turkey burgers--or patties--are good! Soft, moist, and full of the flavors of Thanksgiving, the turkey stuffer burgers are easy and quick to make. I like to mix up the mixture for the burgers early in the day and let it sit in the refrigerator until dinner time. The time in the frig helps the flavors develop, but, if you can't let the mixture sit, not to worry. The burgers will be good, regardless. You can certainly serve the burgers on buns, but I like them best with mashed potatoes, rice, or noodles. The dish includes plenty of savory sauce--sort of like Thanksgiving gravy. These stuffing burgers are definitely in the comfort food category. Enjoy!
Ground Turkey Stuffer Burgers -- Makes 6
1/2 - 3/4 cup of chopped onion (about half an onion)
1/2 cup of chopped celery
6-ounce package of turkey stuffing mix
1 tablespoon of Dijon mustard
1 cup of ricotta cheese (part skim is fine)
2 large eggs
16 ounces (or so) of lean ground turkey (93 percent)
1 teaspoon of poultry seasoning
1 tablespoon of dried parsley flakes
1/2 teaspoon of salt
1/4 teaspoon of pepper
1-2 tablespoons of plain yogurt
2 cups of reduced sodium chicken broth (or reconstituted chicken Better than Bullion)
2 tablespoons of minced dried onions or shallots
1/3 cup of white wine or water
1 tablespoon of cornstarch plus 1 tablespoon of water
1 cup of sour cream (light is fine)
Additional salt and pepper to taste
Parsley to sprinkle (optional)
Put the onion, celery, and a couple of tablespoons of water in a large microwave-safe mixing bowl and microwave the vegetables for two or three minutes or until they soften. Add the package of turkey stuffing, mustard, ricotta and eggs to the vegetables and mix everything well. Add the turkey, poultry seasoning, parsley, salt, and pepper and mix again. If the mixture seems dry, stir in the yogurt. The burger mixture should stick together when you press it with your hands. You can cover and refrigerate the mixture until later in the day or cook it immediately. When you're ready, form half a dozen patties and place the patties in a non-stick skillet that you've drizzled or spritzed with a little oil. Turn the burner on to medium and cover the skillet with a lid. Let the burgers cook for five to ten minutes or until browned on the bottom. Flip them over and add a tablespoon or two of water to the pan, turning down the heat to medium-low if the patties seem to be cooking too fast. Cover the skillet again and let the patties cook for another five minutes. Add the broth, dried onions or shallots, and white wine to the pan. Partially cover the pan and let the burgers and broth mixture cook over medium low until the broth has reduced by about one-third. Push the burgers to the sides of the pan. Mix together the cornstarch and water until smooth and stir the cornstarch mixture into the broth mixture for a minute or two to thicken the broth mixture into a sauce. Turn off the heat and stir in the sour cream. Add additional salt and pepper if you'd like. Serve the turkey burgers with the sauce. You can sprinkle on a bit of parsley for color if you want.
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