Everyday’s Thanksgiving Turkey Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Cranberry-Walnut Spread:
6 tablespoons mayonnaise
½ cup whole berry cranberry sauce
½ cup chopped walnuts
½ teaspoon lemon juice
1 pound ground turkey breast
½ cup diced onions
½ cup stuffing mix, turkey flavor
½ cup low fat plain yogurt
½ cup Dijon mustard
1 teaspoon cracked pepper
½ teaspoon seasoned salt
½ teaspoon Worcestershire sauce
½ teaspoon nutmeg
Olive oil for brushing the grill rack
6 onion rolls, split
4 ounces sliced brie cheese
3 cups shredded butter lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place ½ cup stuffing mix in food processor and chop into small pieces. Set aside. To make the cranberry-walnut spread, mix the ingredients in a small bowl. Set aside. To make patties, combine turkey, onions, ground stuffing mix, yogurt, mustard, pepper, salt, Worcestershire sauce and nutmeg in a bowl. Divide mixture into 6 equal portions, shaping each into a ½-inch-thick patty. Brush grill rack with oil. Place patties on grill rack and grill until browned, approximately 5 to 7 minutes on each side. During last few minutes of cooking, place buns, cut side down, on the grill and grill until lightly toasted. To assemble turkey burgers, remove buns from the grill and place on plates. Lightly spread each bun half with the cranberry-walnut spread. On each bun bottom, place ½ cup of the shredded lettuce, a patty, and a slice of brie. Add the bun tops and serve.