Thanksgiving DInner Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

I wanted to come up with a buger that tastes like everyone’s favorite day-after Thanksgiving turkey sandwich.


2 lbs freash roasted turkey breast (skin removed and cubed)
1/2 T kosher salt
1/4 T fresh ground black pepper
1 tsp poultry seasoning
1 cup cornbread stuffing mix
3/4 cup turkey stock
1 pkg turkey gravy mix
1/4 cup whole berry cranberry sauce
3/4 cup mayo
I c canned dried onion rings
6 large butter lettuce leaves
6 large slices or 12 medium slices of tomato
6 square ciabatta rolls


In a food processor blend turkey, salt, pepper, and poultry seasoning until corsely ground.

Bring stock to a boil. Stir in stuffing and gravy mix. Cover for 5 minutes.

Add stuffing mixture to turkey and blend just until stuffing is mixed in.

Form turkey mixture into 6 same sized square patties and grill over medium-low heat approx 4 to 5 minutes per side.

In the meantime mix together mayo and cranberry sauce in a small bowl.

On each bottom bun lay 1 slice of lettuce and 1 large tomato slice or 2 medium slices and burger patty. Top patty with onion rings. Spread mayo mixture on top buns and serve.