You’re bound to have leftovers after Thanksgiving, right? Use your stuffing in a new way: as actually part of the burger itself. What better combination than to mix the leftover stuffing right smack dab into a ground turkey patty?
And better yet, the leftover stuffing is made with sage sausage, which adds a glorious flavor to the ground turkey. These mini burgers also come with their very own serving of grilled onions and are topped with a quick and easy cranberry and rosemary sauce. As for the bread, I especially like when mini burgers are served on a soft roll. So I used brown-and-serve rolls and lightly toasted them. Boy, was it ever hard to stop eating these.
Mini sage sausage dressing turkey burgers with cranberry-rosemary sauce recipe
These mini burgers are the best way to use up leftover stuffing. You can even use leftover rolls and cranberry sauce too.
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
- 1 small onion
- 1 tablespoon olive oil (for the onion)
- 3 dashes salt
- 2 cups sage sausage dressing (or your favorite dressing)
- 1/2 pound ground turkey
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 2 tablespoons olive oil (for the turkey burgers)
- 1/4 cup jellied or whole cranberry sauce
- 2 tablespoons raspberry jam
- 2 sprigs fresh rosemary
- 1/4 cup water
- 6 small dinner rolls, cut in half lengthwise
For the onions
- Heat a small skillet on medium heat, and add the olive oil.
- Add the onions and salt to the pan, and stir while the onions are cooking.
- Let cook until the onions start to turn translucent and slightly brown (about 8 minutes).
- Remove from the heat, and set aside.
- In a medium-size bowl, add the dressing, ground turkey, pepper and onion powder.
- Using your hands, mix together all the ingredients, and form 6 small patties.
- Heat a medium-size skillet on medium heat, and add the olive oil.
- Using a spatula, carefully transfer the patties to the skillet.
- When the bottoms of the patties turn a golden color, turn them over, and put a lid on the pan for about 5 minutes.
- Remove the lid, and continue to cook the turkey burgers until they are thoroughly cooked.
- Heat a small pan on low heat, and add the cranberry sauce, raspberry jam, water and sprigs of rosemary. Stir together.
- Continue stirring while the sauce is cooking. Let cook until the sauce reduces to a slightly thick consistency (about 7 minutes).
- Just before serving, remove and discard the sprigs of rosemary.
- Add a turkey patty to each bottom side of the rolls.
- Drizzle cranberry-rosemary sauce on top of the burger.
- Top with grilled onions.
- Drizzle more sauce on top of the onions.
- Top with the other half of the bun, and serve while warm.