Thanksgiving Turkey Burger with A.1. Gravy
COMPETITOR: Brad Leighninger
INGREDIENTS
| 2 |
Lg. |
Yellow Onions |
|
|
|
|
|
| 6 |
Tbsp. |
Butter |
|
|
|
|
|
| 1/4 |
Cup |
All Purpose Flour |
|
|
|
|
|
| 2 |
Tbsp |
Chopped Fresh Rosemary |
|
|
|
| 2 |
Tbsp |
Chopped Fresh Sage |
|
|
|
|
| 4 |
Cup |
Turkey Stock |
|
|
|
|
|
| 1 |
Large |
Red Bell Pepper |
|
|
|
|
| 1/2 |
lbs. |
Andouille Sausage |
|
|
|
| 1/2 |
Cup |
Yellow Onions |
|
|
|
|
| 1 |
Cup |
Green Onions |
|
|
|
|
| 1 |
Cup |
Celery |
|
|
|
|
| 1 |
Tbsp. |
Fresh Thyme |
|
|
|
|
| 1 |
pkg. |
Cornbread stuffing mixture |
|
|
| 1 |
tsp. |
Dried Sage |
|
|
|
|
| 2 |
Cups |
Turkey Stock |
|
|
|
|
INSTRUCTIONS
Caramelize onions in butter, add rosemary and sage.
Stir in flour toast flour for 2 minutes.
Add turkey stock and reduce until desired thickness.
Finish with 1.5 cup A.1. Steak Sauce and 3 Tbsp. honey.
Sauté Andouille Sausage in skillet, add onions, green and yellow, peppers, celery, and cook until tender.
Add herbs, cornbread mixture finish with turkey stock, and A.1. Steak Sauce.
Bake at 350 degrees for 45 min.
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