Turkey Stuffing Burgers / Cranberry Relish

I'm not a huge fan of most Thanksgiving food, believe it or not. The turkey and gravy, mashed potatoes, green bean casserole, and even the pumpkin pie are all good, but I could take them or leave them, honestly. The stuffing, however, is a different story. I love stuffing, I could eat boatloads of it. Seriously, I am drooling just thinking about it.

I already had turkey burgers and sweet potato fries on the menu for this week when I came across this recipe for Stuffing Turkey Burgers with Cranberry Relish. The ones I had on the menu were boring, uninspired turkey burgers though. Just your standard lettuce, tomato, cheese, and ketchup on a bun. So it was an absolute no-brainer to nix those plain-Jane-I'll-just-throw these-on-the-menu-because-I-can't-think-of-anything-else in favor of these Stuffing Turkey Burgers. And man, best decision ever.

I was seriously so excited to make these all freaking week! I often switch around the menu around depending on what we're in the mood for that night, or if there's anything that needs to used up first. What kept pushing these back though, was the fact that the recipe calls for day-old corn bread. And what do you know, you have to bake cornbread the day before in order to have that! Apparently planning in advance is not my forte. Finally, I decided eff it, I can't wait any longer. I'll just make the corn bread the same night.

How has this combination of stuffing flavors in a turkey burger (with cranberry relish no less!) never been brought to my attention before? I suppose I'll just have to be "thankful" that I found this recipe at all! 

Do I even need to tell you that I enjoyed these? I think H loved them just as much as I did.

Turkey and Stuffing Burgers with Cranberry Relish
Makes 6-8 burgers

for the relish:
1 cup of whole berry cranberry sauce
2 Tablespoons of apple cider
pinch of cinnamon
pinch of ground cloves

for the burgers:
1 Tablespoon of butter
1/2 cup diced celery
1/2 cup diced onion
1 Tablespoon of dried sage
1/2 Tablespoon of dried thyme

1 1/2 lbs. ground turkey
1 1/2 cups of day old cornbread, crumbled
1 egg

1 teaspoon of poultry seasoning
1 teapsoon of salt
pinch of black pepper


Directions: Mix all of the ingredients for the cranberry relish, and refrigerate while you prepare the burgers. Melt butter in a small saucepan over medium heat, and saute celery and onions with sage and thyme until soft, about 5 minutes. Set aside and let cool.

Meanwhile, mix turkey, egg, bread, salt, pepper, and poultry seasoning together in a bowl. When onions and celery are cool, mix in with the turkey and knead to combine all ingredients. (Feel free to add a bit more of the spices, especially thyme and sage, if you really want that stuffing flavor to kick.) Form into 6-8 burgers. Heat a non-stick grill pan to medium-high. Cook burgers about 6 minutes on each side, or until lightly browned and cooked through.

Serve with cranberry relish, on toasted buns, and enjoy!

Adapted from Pink Parsley, original recipe here.