Thanksgiving Burgers (courtesy of Burger Deluxe)

Turkey Burger Recipe


(yields 4 Burgers)

2 pounds Ground Turkey Meat (white & dark)

Kosher Salt and Fresh Ground Black Pepper (to taste)

4 leaves Green Leaf Lettuce, washed and dried

4 slices Tomato

4 slices Pickle

4 soft Potato or Brioche Rolls


1. Portion Ground Turkey into four 8-ounce patties

2. Wrap tightly and keep refrigerated until ready to use

3. Preheat a heavy skillet (preferably cast iron) over medium high heat

4. Season Burgers with Salt and Pepper

5. Place Burgers in skillet (a small tab of Butter adds extra flavor)

6. Cook for approximately 6 to 9 minutes per side

7. Toast Buns. Place Burgers on Toasted Buns, and garnish with Lettuce, Tomato and Pickle

8. Place Stuffing on Burgers and place Cranberry Sauce on side of each Burger

9. Serve with Pumpkin Mashed Potatoes with Gravy

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Cranberry Sauce Recipe


(yields 2 1/4 cups)

1 cup (200 grams) Sugar

4 cups fresh Cranberries (one 12-ounce package)

1 tablespoon Lemon Juice

1 teaspoon Pure Vanilla Extract


1. Wash Cranberries

2. Place Cranberries in saucepan, sprinkle Sugar over the top, and cover saucepan

3. Place over low heat, simmer for 10 minutes or until cranberries burst.

4. Once cranberries burst, add Lemon Juice and Vanilla Extract

5. Remove from heat. Cool completely at room temperature and then chill in refrigerator.

Note: Cranberry sauce will thicken as it cools.

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Pumpkin Mashed Potatoes Recipe


3 pounds Potato, cut into one inch cubes

2 pounds Pumpkin, cut into one inch cubes

½ cup Butter, at room temperature

1-1½ cups Heavy Cream

Grated Whole Nutmeg, to taste

Salt & Pepper, to taste


1. Boil Potatoes and Pumpkin in a large pot of salted water until fork-tender. Drain.

2. Mash Pumpkin and Potatoes together with Cream, Butter, Nutmeg and Salt and Pepper.

3. Add extra Cream until you reach the desired consistency.

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Roasted Chestnut Stuffing Recipe


1/2 pound Raw Chestnuts

1 cup Butter or Margarine

1 1/2 cups Celery, chopped

1 medium Onion, chopped

2 teaspoons Salt

1 teaspoon Dried Whole Thyme Leaf

1/2 teaspoon Pepper

2 cups Whole Wheat Bread, cubed

1 cup Chicken Broth

4 cups White Bread, cubed


1. Preheat oven to 425 F

2. Take Chestnuts and make a cut across the round side of each to keep them from exploding, and arrange them either on a rack or on a cookie sheet

3. Roast Chestnuts until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the Chestnuts, at least 15-20 minutes)

4. Remove Chestnuts from the oven, make a mound of them in an old towel, wrap them up, squeeze until they crackle -- and let them sit for a few minutes

5. Chop Chestnuts, set aside

6. Melt Butter in a large pan over low heat.

7. Add Onion, Celery, Salt, Thyme, and Pepper, stirring well

8. Cook over medium heat 10 minutes, stirring frequently

9. Remove from heat; gradually add Bread and Chestnuts, stirring until well combined

10. Stir in Bread until evenly coated

11. Moisten with Chicken Broth; mix well