Ingredients
The following ingredients have 4 Servings
- Homemade cranberry sauce (1 12-ounce bag fresh cranberries and 1 cup sugar) or store-bought whole-berry cranberry sauce
- 8 slices applewood or hickory-smoked bacon
- 1 1/2 pounds ground turkey
- 3 tablespoons chopped flat-leaf parsley
- 3 tablespoons grated onion
- 2 teaspoons poultry seasoning
- 1/2 teaspoon celery seed
- Salt and coarsely ground black pepper
- 2 tablespoons olive or canola oil
- 4 slices potato or good-quality white bread
- toasted and buttered
- 3 tablespoons butter
- 2 rounded tablespoons flour
- 1 1/2 cups turkey or chicken stock
- 2 tablespoons Worcestershire sauce
- 2 scallions
- sliced on a bias
Instruction
- To make the cranberry sauce, bring cranberries, sugar and 1 cup water to a boil in a saucepan over high heat
- Reduce the heat to medium and cook until the berries pop and the sauce thickens, about 10 minutes
- Cool
- Preheat the oven to 375°F
- Arrange the bacon on a slotted broiler pan in a single layer and bake until crispy, about 25 minutes
- Transfer to paper towels to drain
- Meanwhile, in a medium bowl, combine the turkey, parsley, onion, poultry seasoning and celery seed; season with salt and pepper
- Form the mixture into 4 patties that are thinner in the center for even cooking
- In a large, nonstick skillet, heat the oil, two turns of the pan, over medium-high
- Add the patties and cook, turning once, to desired doneness, about 12 minutes for medium
- Arrange the buttered toast on plates and top with the burgers
- In the same skillet the burgers were cooked in, melt the butter
- When it foams, whisk in the flour and some coarsely ground black pepper
- Add the stock and Worcestershire, and whisk until the gravy thickens, about 4 minutes
- Pour the gravy over the burgers
- Chop the bacon
- Top the burgers with the bacon and scallions
- Serve with the cranberry sauce
