Thanksgiving Turkey Burger with A.1. Gravy
- Turkey Burgers
- ground turkey
- 2/3 cup A.1. Original Sauce
- 2 tsp. fresh rosemary, chopped
- 2 tsp. fresh sage, chopped
- Cranberry Sauce
- 1 cup cranberry sauce
- 1 cup A.1. Original Sauce
- Cornbread Stuffing
- 1/2 cup andouille sausage, diced
- 1/4 cup yellow onions, minced
- 1/4 cup red bell peppers, minced
- 1/4 cup scallions, chopped
- 1/4 cup celery, minced
- 1/2 tsp. fresh thyme, chopped
- 1/2 tsp. fresh sage, chopped
- 1-1/2 qt. STOVE TOP Cornbread Flavored Stuffing Mix
- 1-1/2 qt. low-sodium chicken stock
- 1/4 cup A.1. Original Sauce
- Gravy
- 1/4 cup yellow onions, minced
- 2 Tbsp. unsalted butter
- 1/4 tsp. fresh rosemary, chopped
- 1/4 tsp. fresh sage, chopped
- 2 Tbsp. all-purpose flour
- 2 cups low-sodium chicken stock
- 4 tsp. A.1. Original Sauce
- 2 tsp. honey
- 16 each bakery-style hamburger buns (3 oz.), toasted
- Turkey Burgers: Combine ingredients in bowl.
- Shape into 1/3-lb.
- patties.
- Cranberry Sauce: Combine ingredients in saucepan.
- Cook on medium heat until warm.
- Cornbread Stuffing: Saute sausage and vegetables until tender; stir in herbs and stuffing mix until blended.
- Stir in stock and A.1.
- Spoon into appropriately-sized baking dish or individual ramekins sprayed with cooking spray.
- Bake in 350 degrees F standard oven until almost set, but still moist.
- Keep warm.
- Gravy: Sweat onions and butter in saucepan on medium heat.
- Stir in herbs and flour.
- Cook until lightly browned.
- Whisk in stock; cook until thickened and slightly reduced.
- Stir in A.1.
- and honey.
- Keep warm.
- For each burger: Grill 1 patty until done (165 degrees F).
- Fill 1 bun with prepared burger, 2 Tbsp.
- Cranberry Sauce, 1/2 cup Cornbread Stuffing and 2 Tbsp.
- Gravy.
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Taken from www.kraftrecipes.com/recipes/thanksgiving-turkey-burger-a1-gravy-165379.aspx (may not work)