Small, cute breakfast sausages may be seen in this miniature rendition of toad in the hole. To the “breakfast pool” our young tadpoles will be swimming in, I also added kale, making it more nutrient-dense (and delicious).
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 16 burgers |
Ingredients
- ¼ cup butter
- 1 onion, finely chopped
- ½ cup finely chopped celery
- 3 pounds ground turkey breast
- 1 (6 ounce) package chicken-flavored dry bread stuffing mix
- 2 eggs
- 16 hamburger buns, split
- 1 (16 ounce) can cranberry sauce
- 1 (8 ounce) container whipped cream cheese, or to taste
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Melt butter in a skillet over medium-low heat. Add onion and celery; cook and stir until onion is soft and translucent, about 5 minutes. Transfer to a large bowl.
- Add ground turkey, stuffing mix, and eggs to the bowl and mix until thoroughly combined with the vegetables. Form mixture into 16 evenly sized patties; unlike hamburgers, these patties will not change shape as they cook.
- Grill on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place each patty onto a hamburger bun, then top with cranberry sauce and a dollop of whipped cream cheese to serve.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 539 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Very delicious! I combined the cranberry sauce and cream cheese to make a schmear for the burgers.
I added sautéed mushrooms instead of the celery, amazing with Chicken-Fil-A sauce too (of course.)
I added little salt it taste yummy did it 10 times 10 I tell you it is yummy.
I didn’t love this but the rest of my family went crazy over it. For a turkey burger, it was incredibly moist and easy to make. As someone else mentioned, it doesn’t taste like Thanksgiving – the stuffing is there but barely discernible in taste. I would have to think about what seasonings to add. Also, I would probably create a cranberry mayo instead of using cream cheese, as I prefer mayo in my Thanksgiving sandwiches. Served this with baked sweet potato fries which was INCREDIBLE.
Delicious as is– though I usually add a little worcestershire sauce. Even the carnivores adore them 🙂
WE LOVE THIS! I have made this twice and it’s a keeper. I actually make it into a meatloaf instead of burgers and use 1.5 pounds of ground turkey and 1 box stuffing mix. It’s quick and easy.
Did this with chicken, breadcrumbs crumbs and the herbs that would be in a box of stuffing mix.
OMG! this was so easy and so good! I made it exactly as is and everyone ate them up.
I’ve never had a turkey burger but had some ground turkey I had to use so thought I’d give this recipe a try. They were really good! A little dry but that was my fault, I kept them on the grill a tad longer to make sure they were cooked through. Next time, I think 5 minutes each side like the recipe says will be perfect. I didn’t have any cream cheese so since I usually use mayo on turkey sandwiches, I used that and some chunky cranberry sauce. The cranberry sauce is a must! Hubby liked them: said this recipe is a “keeper”! Update: made these again last night cutting the recipe down for 5 burgers – it made 4 really nice big burgers. This time I used just a little over the 5oz of stuffing mix that the recipe converted the measurement to and let it sit for a few minutes so the croutons in the mix could soften and soak up the moisture – I feel this is the key to keeping them moist. The first time I didn’t do this and added more stuffing mix because I thought the mixture was too wet. It will still be wetter than a hamburger but once it’s grilled, the mixture stiffens up. Also I grilled it for the amount of time stated in the recipe – 5 minutes each side and they came out PERFECT. I mixed some leftover jellied cranberry sauce with a few TBSP of mayo to make a spread (same thing I do for leftover Thanksgiving sandwiches). I also used a little mustard on the bun – may sound weird but it really brought out all the flavors! I think I like these better than hamburgers!
We love these burgers! We mix cranberry w mayo and use that as our only condiment (no gravy). Delish!
I’ve made this a few times and will be making it tonight for our casual thanksgiving dinner. I don’t add onions because someone doesn’t like them and I use goat cheese instead of cream cheese. I bought a goat cheese log covered in cranberries.I don’t have celery so I won’t add that either but it does taste good with it! Great recipe!
We tried this tonight and I must say it is DELICIOUS! My husband even enjoyed it and he is not a fan of ground turkey.
I used 1 lb of turkey and scaled the rest of the ingredients down accordingly. I whipped them a few hours before hand, wrapped individually in plastic wrap, and refrigerated to ensure they would hold their shape. This made 5 nice burgers. Be careful, as the stuffing can cause these burgers to burn more easily than 100% meat burgers! I topped with gouda, jelled cranberry sauce slices, & fat free cream cheese. I also used pumpernickel hamburger buns, which gave for a nice presentation. Next time I would add 1/4 cup or so of water to the stuffing, as they got a little dry without. Would make again… thanks for sharing!
Yum! *Might* prefer this as a meatloaf (yes, it’s that good – though only some people liked the gravy & cranberry *on* the burger), but hubs said if we are cutting on the budget, and couldn’t have a good slice of turkey meatloaf, that this is great as a burger (he prefers beef, don’t get me wrong, but he really, really likes this!).
bland
I’m a huge Thanksgiving fan, and these taste just like it. Yum! I went heavy on the stuffing mix, but it didn’t matter. The cranberry really adds to the flavor. I skipped the cream cheese, no problem with the taste. Everyone in my family loved them.
Thanksgiving on a bun any time of year! Great recipe! I added carrots & garlic to the sautéed veggies. Added poultry seasoning, sage, thyme, rosemary, salt, & pepper plus what I usually put in my stuffing: cubed bits of apple, craisins, chopped walnuts, cooked crumpled bacon or sautéed prosciutto, and 2 splashes of Balsamic vinegar. Sorry. When I was making your recipe, I just felt compelled to add more to the bread stuffing as the veggies were sautéing and with its wonderful aroma! I continued to follow your great recipe. I used whole cranberry sauce & topped it off with the cream cheese. Divine! This recipe is great to use leftovers from Thanksgiving dinner as well.
These were fabulous burgers!! I used pepperidge farm herbed stuffing mix and added just a touch of sage to the meat mixture. I topped only with mayo as I didn’t have the other items on hand! Can’t wait to try with the cranberry! Made Carolyn’s sweet potato fries from this site as a side and had apple ale to drink. Awesome summertime thanksgiving feast!
I’ve made a similar recipe, but instead of cranberry sauce and stuffing mix, I use couscous & dried cranberries. Add a little basil and you have a delicious, healthy turkey burger. To top it I’ve mixed a bit of cranberry sauce and light mayo together as a dressing. Must be served on very good (or homemade) whole wheat buns. The one above I gave a try, but I prefer my original recipe.
Different and tasty! We werent brave enough to put the sauce right on the burgers, but had it on the side instead. Without the sauce, would’ve liked the burgers to be more moist.
this one is a hit…I use Stovetop Turkey with ground turkey or Stovetop Chicken with ground chicken…absolutely no changes..I even measure!!! everyone loves these burgers as an alternative to beef