Ingredients
4 tablespoons butter
1 small McIntosh apple, peeled and finely chopped
1 small or 1/2 medium onion, finely chopped
1 small rib celery, finely chopped
Salt and pepper
1/3 cup plain breadcrumbs (a rounded handful)
1 pound ground dark meat turkey (no white meat)
1 medium egg
1/4 cup flat leaf parsley, chopped
2 tablespoons Dijon mustard
2 teaspoons poultry seasoning (about 2/3 palmful)
Extra virgin olive oil (EVOO), for drizzling
Sliced sharp white cheddar, for topping
1/3 cup whole-berry cranberry sauce
3 tablespoons sour cream
2 tablespoons chopped chives
4 large sandwich-size sourdough English muffins, split and toasted
4 thin slices red onion
4 leaves red leaf or red romaine lettuce
Directions
Heat a large skillet over medium heat. Add the butter to melt, then add the apple, onion and celery; season with salt and pepper. Cover and cook under a loose foil tent until softened, 3-4 minutes. Stir in the breadcrumbs, then transfer to a bowl to cool; reserve the skillet. Mix in the turkey, egg, parsley, mustard and poultry seasoning into the breadcrumb mixture; season with salt and pepper. Form into four 4-inch patties. Wipe out the reserved skillet and add a liberal drizzle of EVOO. Warm over medium-high heat, add the patties and cook, turning once, until cooked through, 11-12 minutes. Melt the cheddar cheese over the top during the last minute. Meanwhile, in a small bowl, mix the cranberry sauce, sour cream and chives. Serve the patties on the English muffins with the red onion, lettuce and cranberry-sour cream sauce.
