Daily Special: Thanksgiving Burgers

Thanksgiving Day Burger


Makes 4 Burgers


For the Burger


  • 4 ea Turkey Burger Patties
  • 4 ea Wheat Burger Buns
  • 6 oz Brie Cheese
  • 1 cup Leftover Stuffing (or try our warm sausage apple stuffing, see recipe below)
  • ½ cup Cranberry Sauce (see recipe below, or your favorite sauce recipe)
  • Turkey Gravy for Dunking


  1. Pre heat grill or skillet to medium heat
  2. Cook turkey burgers for about 4 – 5 minutes each side
  3. Top burger with Brie Cheese and allow to melt
  4. While cheese is melting, toast your buns on the cut side
  5. Spread a heaping tablespoon of cranberry sauce on the toasted top bun
  6. Putting a big heaping spoon of stuffing on top of the burger with melted cheese
  7. Don’t forget the gravy for dunking




For the Stuffing


  • 4 oz Ground Breakfast Sausage
  • ¼ cup Diced Granny Smith Apple
  • ¼ cup Diced Yellow Onion
  • ¼ cup Diced Celery
  • 1 Clove Garlic, Minced
  • 3 cups Seasoned Croutons
  • 1 cup Hot Chicken Stock
  • 2 tablespoons Chopped Fresh Sage
  • 1 tablespoon Chopped Fresh Parsley
  • 1 teaspoon Chopped Fresh Thyme
  • 1 teaspoon Salt
  • ½ teaspoon Cracked Pepper
  • 1 tablespoon Butter


  1. Preheat oven to 350 degrees
  2. Heat large skillet on medium heat
  3. Brown Sausage for 2-3 minutes
  4. Add apple, onion, celery, garlic, and continue cooking for 5 minutes, string frequently
  5. Remove from heat
  6. In a large bowl mix herbs, vegetable, and croutons
  7. Add hot chicken stock a ¼ cup at a time while mixing
  8. Mixture should be very moist but not soupy
  9. Butter a baking dish and bake stuffing for 35 minutes


For the Cranberry Sauce


  • ¼ cup Minced Yellow Onion
  • ½ tablespoon Butter
  • 1 12oz bag Fresh Cranberries
  • 1 cup Orange Juice
  • 1 cup Granulated Sugar
  • ½ teaspoon Cinnamon
  • ½ teaspoon All Spice


  1. Melt butter in large saucepot on medium heat
  2. Sweat onions till clear and translucent, about 4 minutes
  3. Add cranberries, orange juice and sugar, stir to blend
  4. Bring mixture to a boil, and then reduce to simmer
  5. Add spices and stir to blend
  6. Simmer for additional 5 – 7 minutes
  7. Some cranberries will burst, while others should remain whole
  8. Allow to cool before serving



Bad Daddy’s Butternut Squash Soup


  • 1 teaspoon Olive Oil
  • 1 ½ teaspoon Kosher Salt
  • ½ teaspoon Pumpkin Pie Spice
  •  1 ½ teaspoon minced ginger
  • 1 ¼ lb Medium Dice Butternut Squash
  • 1 Granny Smith Apple, Peeled and Medium Diced
  • 1 teaspoon Olive Oil
  • 1 qt Vegetable Broth
  • 1 ½ teaspoon Honey
  • 1 teaspoon Hot Sauce
  • ¼ cup Heavy Cream


  1. In a small bowl, combine 1 teaspoon olive oil, salt, pie spice and ginger to make paste.  Combine diced squash and apples in a large bowl, power spice paste over squash and apples and mix to coat. 
  2. Place seasoned squash in a 375º oven and bake for 25 minutes.
  3. While the squash roasts, dice onions and heat remaining 1 teaspoon of olive oil in a large pot.  Add onions and cook for 5 minutes.
  4. To the onions, add roasted squash-apple mix, vegetable broth, honey and hot sauce.  Bring to a rolling boil, and then turn off heat.  Add the cream.
  5. Working in batches, use your blender to puree the soup to a silky smooth texture.  Add soup back to a pot to reheat and serve. 
  6. Garnish each soup with a spoon of sour cream and roasted pumpkin seeds.
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