CRANBERRY-SAUCED TURKEY BURGERS ON STUFFING

My guys get tired of buns, and with Thanksgiving behind us and Christmas ahead, I thought I’d serve up burgers on stuffing. And, while I was at it, I added cranberry sauce. Delicious!

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1 cup diced red onion

1/4 cup Craisins

1/2 cup bread crumbs

1 egg, beaten

2 tsp fresh minced sage

1/2 tsp salt

1/4 tsp ground black pepper

1-1/4 lb ground turkey

1-6 oz pkg Stovetop stuffing, prepared per package instructions

1 cup whole cranberry sauce

1) In large bowl, mix: onion, Craisins, bread crumbs, beaten egg, sage, salt, and black pepper; mix in ground turkey until well combined and shape into four patties, about 3/4″ thick

2) To large skillet over medium heat, add turkey patties and cook 4-5 minutes each side until cooked through

3) Meanwhile, prepare stuffing mix according to package directions and heat cranberry sauce in small saucepan over  medium heat until warmed through

4) Divide stuffing between four plates, top with burgers, followed by cranberry sauce; serve

Servings: 4

BACON-WRAPPED CHICKEN SLIDERS

I recently picked up “The Burger” cookbook (published by Love Food) at my local Barnes & Noble and was so inspired by the recipes I decided to treat my guys to a version of one of their burgers every other night for the next 10 nights. With a bit of adaptation, I turned their “Bacon-Wrapped Chicken Burgers” (featuring pine nuts–yes!) into lovely little sliders. And my guys? Thrilled–and oh-so-filled!

Bacon-Wrapped Chicken Sliders

1/3 cup pine nuts

2/3 cup grated swiss cheese

1 cup diced red onion

1/4 cup parsley

1 lb ground chicken breast

1/2 tsp sea salt

1/4 tsp ground black pepper

1/4 cup all-purpose flour

8 strips bacon (turkey bacon is a nice substitute if you want to cut out some fat)

1 tbsp olive oil

8 small crusty rolls (I used Artisan’s “Asagio and Romano cheese Focaccia” rolls)

1 cup baby spinach

1 medium-sized tomato, sliced thin

Dijon mustard

Mayonnaise

1) To large mixing bowl, add pine nuts, swiss cheese, onion, parsley, ground chicken, salt, and pepper; mix well and place in refrigerator 1 hour

2) Shape chicken mixture into 8 small patties (1/2″-3/4″ thick); put flour in shallow bowl and lightly coat both sides of patties in flour; wrap each patty in 1 strip of bacon, overlapping on back side

3) To large skillet add olive oil and heat to medium high; place bacon-wrapped patties (overlapped side down) in skillet and cook approximately 5 minutes each side until just cooked through; remove from heat

4) Assemble sliders as follows: bottom half of roll, spinach, tomato, bacon-wrapped chicken patty, top half of roll; serve with mustard, mayonnaise and whatever other condiments you like; enjoy!

Servings: 4