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Nichole's WW journal

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reading

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the books of 2007
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  • "A Spot of Bother"
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    the books of 2006
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    The Best Ribs
    Dad's Ever Had
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  • The Alton Brown recipe Nichole made
  • The ribs at that place in Branson
  • Carolina Barbecue
  • FireBonz
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    Monday, October 02, 2006

    Turkey burgers

    I tried another Rachael Ray, New England Turkey Burgers with the Works, for dinner this evening. It got the thumbs-up.

    New England Turkey Burgers with the Works
    3 tablespoons unsalted butter
    1 McIntosh apple-cored, quartered and finely chopped
    1 small onion, finely chopped
    2 celery ribs from the heart, finely chopped
    1 teaspoon poultry seasoning
    Salt and freshly ground pepper
    1 1/4 pounds ground turkey breast
    Flat-leaf parsley, finely chopped (a generous handful)
    1 tablespoon extra-virgin olive oil (EVOO)
    1 cup whole-berry cranberry sauce-prepared or homemade
    1 tablespoon finely grated orange zest
    2 scallions, finely chopped
    4 sandwich-size English muffins, preferably sourdough, fork-split
    8 leaves Bibb lettuce


    In a nonstick skillet, melt 2 tablespoons butter over medium heat. Add the apple, onion and celery; season with the poultry seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Transfer to a bowl and let cool for 5 minutes. Wipe the skillet clean and return it to the stove.


    Preheat the broiler. Add the turkey and parsley to the apple mixture, season with salt and pepper and combine with a fork; form into four 4-inch patties. in the skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Cook the patties for about 6 minutes on each side, lowering the heat for the last 2 or 3 minutes.

    While the burgers cook, mix the cranberry sauce, orange zest and scallions. Toast the English muffins under the broiler, then remove and spread lightly with the remaining 1 tablespoon butter.

    Place the burgers on the buttered English muffin bottoms, and top with the lettuce, lots of cranberry relish and the buttered tops.

    posted by Nichole @ 7:13 PM  

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