Your Weekend Recipe!

Hey Guys,

Thanksgiving is right around the corner and I found a great way to use some of those leftovers you’ll be saving. Thanksgiving is my favorite holiday because not only do I love all of the different foods made, but I love the way they mix together. I am big on blending different flavors and eating everything on one plate. I know some of you who don’t let your foods touch are probably cringing right now, but that’s my style! One of the best parts about Thanksgiving food, though, is the leftovers. At my house, my dad and I always spend the next day making creative dishes using the leftovers for breakfast, lunch, and dinner. I found a cool recipe that would definitely be interesting to try with the leftovers. Whether or not you try this specific recipe, enjoy your holiday next week with good food and good company!


Emily M




For the Burgers:

  1. 1 lb ground turkey* (or leftover thanksgiving turkey)

  2. 1 egg (optional, to help bind the meat – omit for AIP)

  3. 2 Tbsp homemade cranberry sauce

  4. 1 tsp cinnamon

  5. ½ tsp ginger

  6. leaves from 1 sprig rosemary, chopped

  7. 4 sage leaves, chopped

  8. 1 tsp salt

  9. ½ tsp black pepper

For the Cranberry Aioli:

  1. 2 Tbsp homemade mayo

  2. 2 Tbsp homemade cranberry sauce

  3. optional add-ins: zest and juice of one orange slice (about ⅛ fruit), 1 Tbsp balsamic vinegar, 1-2 tsp dijon mustard (try out different combos!)


  1. Game time: decide whether you’re grilling, baking, or skillet-ing (cooking the burgers up in a skillet) on the stovetop. Get out your cookware of choice.

  2. For the oven: Preheat to 375 F. Grease a large glass baking dish with olive oil.

  3. For the grill: heat it up!

  4. For a skillet: use a large cast iron and bring it to medium-high heat.

  5. Combine all ingredients for the meat with your hands. Form the meat into sliders the size of a small fist. I had 1 ¼ lbs ground meat and it made 12 mini sliders. You could also make 4 larger burgers.

  6. For the oven: Place the sliders/burgers in an even layer in the glass dish. Bake for 20-25 minutes, until the juices in the meat run clean and it’s cooked to your liking (cut a little in the middle and see).

  7. For the grill or stovetop: cook about 4-5 minutes per side.

  8. While the burgers are cooking, make the aioli by stirring together the ingredients until incorporated – simple as that! Serve the burgers with a dollop of aioli on top, sandwiched between two sweet potato buns or on a salad. The aioli goes great with roasted carrots, sweet potatoes, brussels sprouts, or broccoli!

  9. Let the burgers rest for a few minutes before you serve them so all the juices don’t run out!

  10. Serve with Cranberry Aioli.

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