Ingredients
- 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
- 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
- Two 14-ounce cans cranberry sauce
- 1 cup orange juice
- 1/2 teaspoon ground ginger
- Pinch ground cinnamon
- Pinch kosher salt
Instructions
- 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.
- 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.
- 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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