Thanksgiving on a Bun

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 box (16 oz) Turkey Stuffing mix
1/2 cup hot water
1 tablespoon softened butter
1 cup jar turkey gravy
1 package of ground turkey breast (approximately 1 pound)
1 tablespoon grated sweet onion
1 tablespoon poultry seasoning
 1 teaspoon kosher salt
1 teaspoon ground black pepper
Vegetable oil, for brushing on grill rack
1 12oz container whipped cream cheese
1/4 cup whole cranberry sauce 6
Potato hamburger buns
6 leaves of butter lettuce



Preheat gas grill to medium-high. Place contents of stuffing in a medium bowl. When grill is hot, heat 1/2 cup of water in a small flameproof saucepan on grill. Pour over stuffing and add butter until melted. Add jar gravy and combine until the stuffing is moist. Add ground turkey breast, grated onion, grated onion, poultry seasoning, salt and pepper. Mix with hands until all ingredients are combined. Form into 6 equal size patties about the same diameter as the buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook for 6 minutes. Turn the patties and cook an additional 6 minutes. Meanwhile, while the patties are cooking combine the whipped cream cheese and cranberry sauce in a small bowl. Set aside. When the patties are cooked, remove them from the grill and tent them with aluminum foil to keep them warm. Place the potato buns, cut side down on the grill until warm and lightly toasted. To assemble the burger, spread each bun, top and bottom cut sides, generously with the cream cheese and cranberry mixture. Place a patty on each bottom bun, top with a lettuce leaf and add top bun. Makes 6 burgers