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Ingredients
Turkey Patties
- 1 lb Ground turkey
- 1 teaspoon sage
- 1/2 teaspoon thyme
- 1/4 cup breadcrumbs
- 2 egg yolk
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 2 cups Arugula
- 8-10 slider buns toasted
Brown Gravy
- 2 tablespoon Pan drippings
- 1 tablespoon butter
- 2 tablespoon flour
- 2 cup vegetable broth
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon Salt
- 1 dash black pepper
Stuffing Hash
- 2 cups white bread or croutons diced
- 4 red potatoes diced
- 1 stalk celery diced
- 1/4 carrot peeled and diced
- 1/4 teaspoon fresh rosemary
- 1/4 teaspoon Salt
- 1 dash black pepper
- 2 tablespoons oil
- 1 tablespoon butter
Cranberry-Dijon Dressing
- 1/4 cup canned cranberry jelly
- 1/4 cup Dijon Mustard
- 1/2 cup mayonnaise
- 1/2 tablespoon balsamic vinegar
- 1/4 cup parsley leaves minced
- 1/2 teaspoon Salt
- 1 dash black pepper
Ingredients
Turkey Patties
Brown Gravy
Stuffing Hash
Cranberry-Dijon Dressing
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Instructions
Turkey Patties
- Combine ground turkey, spices, egg yolk and bread crumbs in a large mixing bowl. Using your hands, mix the turkey until well combined and emulsified. Portion into 1 ½ inch balls or use a black handle portion scoop. Flatten into patties and press a small dent in the middle. Fry each patty 2 minutes on each side over medium heat in a large metal pan. Transfer to a paper towel lined tray.
Stuffing Hash
- In a non stick pan heat up oil and melt the butter over medium heat. Add in the rosemary to infuse the oil with flavor for about 15 seconds. Add in the potatoes and carrots and coat with oil continuously suateing for 1 minutes. Add in the celery and cook for another 3 seconds. Add in the salt, black pepper, and vegetable broth. Lower the heat to a simmer and let it cook until the potatoes are cook but mildly firm in the middle for 5-7 minutes. Add in the sourdough cubes and stir. Press the mixture down wit spatula and increase the heat back to medium. Let the mixture brown on one side for about 1 minute. Flip the mixture and finish browning. Turn heat off and slide the hash into a tray and let it cool slightly.
Cranberry-Dijon Dressing
- Combine all the ingredients in a mixing bowl and whisk until all ingredients are well combined and the mixture is smooth. Adjust the seasoning and set aside until ready to use.
Brown Gravy
- In the same metal pan throw away excess oil leaving 1 tablespoon of the pan drippings. Add in the butter and melt. Add in the flour and cook for about a minute. Add in the broth, Worcestershire sauce, black pepper and salt. Stir until the mixture thickens. Adjust seasoning if needed. Add the turkey back in and simmer for 30 seconds. Turn heat off and let patties marinade in gravy.
Assembly
- Toast the slider buns if time permits. Spread a teaspoon amount of the dressing on both sides of the buns. Place a turkey patty on the bottom bun and scoop some of the gravy onto it. Using a round cutter or a knife, Portion the hash into 6 and place one on top of the patty. Add on the arugula and place the top bun. Insert a skewer to hold the sliders together. Serve!
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