(the messier the better)
(yep, that’s gravy)
If your home is anything like my home, when November hits, thoughts of green bean casserole and pumpkin pie are dancing in your head. If I’m being totally honest, we actually do a smaller Thanksgiving meal (we’ll call it Thanksgiving “supper”) at least once before the big day (not saying any names, but it’s usually when a certain husband’s cravings start to get the best of him). Needless to say, we (or one of the we, wink wink) didn’t quite make it to the finish line again this year and we made a Thanksgiving supper.
In case you were wondering, the same holds true with supper as it does the big meal, leftovers are plentiful, so finding a new way to serve up leftovers is key (especially when Thanksgiving meal is up next on the docket). This year, I created a Thanksgiving burger that encompasses all the best parts of your leftovers. I made a turkey burger (just to mix it up a bit), infused with the traditional thanksgiving spices, topped with my homemade cranberry sauce, tempura fried stuffing (yes please!) and all topped with gravy (my husband smeared some mashed potatoes on there too just for good luck). The layers of flavor were great and we both had leftover leftovers again the next night (I’m not proud of that) so I thought I’d share the recipe. Cheers to leftovers for days (or weeks for those with no control).
Thanksgiving (leftovers) burger
- Turkey burger
- 1 lb ground turkey (or you could use leftover turkey if you don’t want to fuss with more cooking)
- 2 tsp. sage, finely chopped
- 1 tsp thyme
- 1 tsp. garlic, minced
- 1/2 cup onion, diced (1/2 small onion)
- 1/4 cup celery, diced (about 1 small stalk)
- 1 tbsp. olive oil
- salt & pepper to taste
- cranberry sauce (I linked the recipe I use, it’s from food network and it is the perfect cranberry sauce)
- classic stuffing (this is the classic stuffing recipe from bon appétit, but feel free to get creative with your stuffing!)
- turkey gravy (a quick how to on turkey gravy with turkey drippings. If you aren’t interested in Martha Stewarting everything, I’m sure buying a packet would work just fine)
- potato rolls
- 2 cups rice flour
- 2 cups chilled club soda
- canola oil (about 8 cups)
- Heat 1 tbsp olive oil over medium heat. Add onions and celery, cook until soft. Add in sage and thyme, cook for about 30 minutes. Remove from heat and let cool.
- Once cooled, combine in a bowl with turkey. Add in 1 tsp salt and 1/8 tsp pepper. Mix together while being careful when combining not to over work the turkey. Form into 4 patties and cook through (grill, bake, or pan fry.. your choice. I grilled mine)
- Next, in a large pan, start heating 3-4 inches (depending on pan size) of canola oil.
- In a small dish, whisk together rice flour and club soda.
- Form leftover stuffing into patties similar in size to turkey burger and coat in batter on both sides.
- Once oil reaches 350ºF, place in stuffing patties and fry about 2 minutes on both sides until crispy.
- Next, toast the potato rolls (I just popped them under the broiler for a minute) and spread cranberry sauce on both sides.
- Place turkey burger on the bottom bun.
- Top with tempura fried stuffing.
- Pour gravy (lots!) over burger and top with other side of the bun.
- Try not to eat 2.