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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