| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 5 | -6 | ||
INGREDIENTS
| 3 | tb | Butter or margarine; divided |
| 1/4 | c | Chopped celery |
| 1/4 | c | Chopped onion |
| 3/4 | c | Dry seasoned stuffing mix |
| 1/3 | c | Boiling chicken broth or water |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Poultry seasoning or dried sage |
| 1 | lb | Ground chicken or turkey; (up to 1-1/4) |
| 1/4 | c | Chopped fresh parsley |
| Cranberry sauce or cranberry relish; optional |
INSTRUCTIONS
In a large skillet, melt 2 tablespoons butter over medium heat. Add the celery and onions and sauté until softened, about 5 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! >From Mr. Food Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Apr 22, 1998
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