Yield: 5 Servings
|3 tablespoons||Butter or margarine , divided|
|¼ cup||Chopped celery|
|¼ cup||Chopped onion|
|¾ cup||Dry seasoned stuffing mix|
|⅓ cup||Boiling chicken broth or water|
|¼ teaspoon||Poultry seasoning or dried sage|
|1 pounds||Ground chicken or turkey Up to 1 1/4 lbs|
|¼ cup||Chopped fresh parsley|
|1 each||Cranberry sauce or cranberry relish, optional|
======================================================= ============== ==== == In a large skillet, melt 2 tablespoons butter over medium heat. Add the celery and onions and sauté until softened, about 56 minutes. Remove the skillet from the heat and add the stuffing mix, broth, salt, pepper, and poultry seasoning; mix well.
Let the mixture cool completely, then transfer to a large bowl. Mix in the chicken and parsley. Form into 5 or 6 equal-sized patties. Add the remaining butter to the skillet and melt over medium-high heat.
Add the patties and brown for 1 minute per side. Reduce the heat to medium-low and cook for 4 to 5 more minutes per side, until the patties are cooked through and spring back when touched. Note: Top each burger with a teaspoon of cranberry sauce or cranberry relish for that complete Thanksgiving taste...anytime.