I made Turkey-Mashed Potato Burgers with Cranberry Stuffing Cups. That would cover the turkey, mashed potatoes, cranberry sauce and turkey. As far as I am concerned, the burgers could have shared the honors with mashed sweet potatoes.
Cranberry Stuffing Cups - Gluten-Free
1/4 cup chopped onion
1/4 cup chopped celery
1 - 2 tablespoons oil
6 cups seasoned bread cubes (gluten-free challah or white bread)
1/2 cup dried cranberries
½ teaspoon dried thyme
1 egg, beaten
1 cup organic vegetable broth
Salt and pepper to taste
Preheat oven to 350º F. Lightly coat a 12 cup muffin pan with nonstick spray.
Cook onion and celery in butter over medium heat until translucent.
In a large bowl, combine bread cubes, dried cranberries and thyme.
Add onions, celery and vegetable vegetable broth. Mix well.
Add egg and mix. Season to taste.
Spoon stuffing into muffin cups. Fill them and press down slightly.
Bake 20 minutes or until set and browned.
Remove from pan and serve.
Turkey-Mashed Potato Burgers
2 cups mashed potato
1 pound ground white turkey
1/2 cup finely diced onion
1/2 teaspoon ground cumin
Oil for frying (Chanukah is all about frying.)
In large bowl, combine potatoes, turkey, onion, and cumin. Mix together.
Using a 1/2 cup measure, make 5 patties.
In large skillet over medium heat, heat oil. Cook burgers on both sides for one minute.
I copped out here and put them in the oven for about 20 minutes instead of frying them, the entire time. We do avoid fried foods and these certainly could be fried until cooked through.
There is a lot of mashed potato in these and yet they were not soft as I had expected. They seemed like "normal" burgers.
This is a casual Thanksgiving but perfect for Chanukah when we less formal. The question is, "Do I make these again for our Chanukah party?"