Open Faced Turkey Stuffing Patty with Gravy and Cranberry Sauce

Total Time:
2 hr 45 min
30 min
15 min
2 hr

4 servings

  • 4 slices bacon
  • 2 cups Old Fashioned Turkey Stuffing, recipe follows
  • Canola oil, if needed
  • 12 fresh sage leaves
  • 8 ounces leftover turkey meat
  • 1 cup leftover turkey gravy, heated through
  • 1/2 cup Simple Cranberry Sauce, recipe follows
  • Old Fashioned Turkey Stuffing:
  • 1 stick unsalted butter, melted, plus more for greasing
  • 3 large loaves white bread, cut into 1/4-inch cubes
  • Oil, for cooking
  • 4 celery stalks, finely chopped
  • 2 medium yellow onions, finely chopped
  • 4 cups low-sodium chicken broth, or turkey stock made from giblets
  • 2 tablespoons poultry seasoning
  • 2 large eggs
  • Kosher salt and freshly ground black pepper
  • Simple Cranberry Sauce:
  • Two 14-ounce cans cranberry sauce
  • 1 cup orange juice
  • 1/2 teaspoon ground ginger
  • Pinch ground cinnamon
  • Pinch kosher salt
Watch how to make this recipe.
  • Cook the bacon in a cast-iron skillet over medium-high heat until extra crispy, about 10 minutes. Transfer the bacon to a paper-towel-lined-plate to drain and reserve the fat in the skillet.

  • Meanwhile pack a 1 cup dry measure tightly with a 1/2 cup of the Old Fashioned Turkey Stuffing. Dump the stuffing onto a baking sheet and press down into a 4-inch-wide-cake, using a flat spatula. Repeat until you have 4 patties.

  • Heat the reserved bacon fat in the skillet over medium heat. Carefully lay 2 patties in the skillet and cook until golden brown, 3 to 4 minutes each side. Transfer the patties to a plate and repeat with the remaining 2 patties.

  • Add oil to the skillet if needed. Add the sage and fry, about 30 seconds. Transfer the sage to a paper-towel-lined-plate using a slotted spoon.

  • Divide the turkey meat onto each patty and pour gravy over top. Crumble 1 crispy bacon slice over the turkey. Dollop with the Simple Cranberry Sauce and garnish with the sage.

Old Fashioned Turkey Stuffing:
  • Preheat the oven to 350 degrees F. Grease two 14-by-9-inch baking dishes. Arrange the bread cubes in a single layer on a baking sheet and bake until lightly browned, about 8 minutes.

  • Heat some oil in a large skillet over medium-high heat. Add the butter, celery and onions and cook until the vegetables are lightly browned and translucent. Set aside to cool.

  • Add the bread cubes, celery mixture, broth, seasoning and eggs in a large bowl. Mix well until moist and sprinkle with salt and pepper. Divide between the 2 prepared baking dishes. Bake until the top of the stuffing is slightly crispy, about 40 minutes.

Simple Cranberry Sauce:
  • Add the cranberry sauce, orange juice, ginger, cinnamon and salt into a small saucepan. Bring to a boil and reduce to a simmer. Cook, uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Yield: 2 cups.

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