Of course, beef is not the only meat that lends itself to cooking on the grill, under the broiler or in the frying pan. Turkey is leaner, and therefore needs a bit more help to keep it moist as it cooks. A good sprinkle of chicken stock on the stuffing mix will add to the moisture content. The added egg, vegetables and poultry seasoning will improve the flavor, as well. If you grind your own, choose the darker thigh meat, which is richer than breast meat, but a bit harder to remove from the bone. Three thighs, skinned and boned, weigh about a pound and a half.
1 1/2 pounds ground turkey
3/4 cup dried turkey stuffing mix, crumbled and softened with chicken stock
1 large egg
1/2 cup onion, diced
1/4 cup carrot, diced
1/2 cup celery, diced
1 clove garlic, minced
1/4 cup Dijon mustard
1/2 teaspoon Bell’s poultry seasoning
salt, pepper to taste
Combine all, form into patties and cook your favorite way, turning once. These, however, will take about 12 minutes to reach a desired 165 degrees. Serve on buns with mayonnaise, lettuce and cranberry sauce. Add arugula and Vidalia onion on the side.
