Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Cranberry-Pecan Mayonnaise
1/2 cup mayonnaise
1/3 cup cranberry sauce
1/2 cup chopped pecans
1 cup dry cornbread dressing mix
1/4 cup melted butter
3/4 pound ground chicken
1 Tablespoon finely chopped tarragon
Salt, to season three meats
Freshly ground black pepper, to season three meats
1 pound ground duck breast
1 medium red onion, divded
1 pound ground turkey
1 Tablespoon dried sage
Vegetable oil, for coating the grill rack
6 large soft wheat hamburger rolls, split
6 Romaine lettuce leaves
1/2 cup alfalfa sprouts



To make the cranberry-pecan mayonnaise, combine mayonnaise and cranberry sauce in a small bowl and whisk to combine. Stir in chopped pecans. Cover and refrigerated until needed. Preheat a gas grill to a medium high temperature. To make the patties, combine cornbread dressing mix and melted butter in a small bowl. Stir to combine. Spoon the dressing by approximate tablespoons into the palm of your hand and roll into six meatball sized balls. Set aside. Combine the ground chicken and chopped tarragon in a large bowl and season with salt and pepper. Mix well, but compact the meat as little as possible. Divide the chicken mixture into six portions and shape each portion around one of the dressing centers. Set aside. Place the ground duck breast in a large bowl. Peel the red onion and cut it in half, reserving half to create rings for topping the burgers. Mince the remaining half and add to the ground duck. Season the duck mixture with salt and pepper as well. Mix well, again taking care to avoid compacting the meat. Divide the duck mixture into six portions and shape each of these portions around the chicken and dressing already combined. Set these aside. The third meat to complete the turducken burger is the ground turkey. Place the ground turkey in a large bowl and add sage. Again, season the meat with salt and ground black pepper. Gently combine these ingredients as well. Divide this mixture into six portions and shape each portion around the duck mixture, creating a layered ball of dressing, chicken, duck and turkey burger of which turducken inventor Paul Prudhomme himself would be proud. At this point, gently flatten each portion into a burger shape, using your hands to preserve the layers as much as possible. When the grill is hot, brush the grill rack with the vegetable oil. Place the burger patties on the grill, cover and cook, turning only once, 5-7 minutes per side or until meat thermometer reads the requisite 165° for poultry doneness. During the last 2-3 minutes of cooking, place the split hamburger rolls, cut side down on the outer edges of the grill rack to warm and toast lightly. To assemble the burgers, place each burger on the bottom half of the hamburger roll. Top each with lettuce. Slice the reserved red onion half and separate into rings, placing 2 or 3 rings atop the lettuce on each burger. Finish off with sprouts on each burger. Place a generous dollop of chunky cranberry-pecan mayonnaise on the hamburger roll tops and place on the burgers. Serve immediately.