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Spinach Turkey Burgers

 Spinach Turkey Burgers
Looking for a change-of-pace burger? Try these pretty sandwiches from C.A. Hedges of Clarence Center, New York. Instead of beef, the burgers are filled with spinach and turkey for a succulent switch to the usual grilled fare.
4 ServingsPrep/Total Time: 20 min.


  • 1 cup stuffing mix, finely crushed
  • 1/3 cup chicken broth
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 pound ground turkey
  • 4 sandwich buns, split
  • Cheese slices, lettuce leaves and tomato slices, optional


  • In a large bowl, combine the stuffing mix, broth, Italian seasoning,
  • salt, pepper and half of the spinach (save remaining spinach for
  • another use). Crumble turkey over mixture and mix well. Shape into
  • four 3/4-in.-thick patties.
  • Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat
  • for 3-4 minutes on each side or until a meat thermometer reads
  • 165° and juices run clear. Serve on buns with cheese, lettuce
  • and tomato if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 503 calories, 22 g fat (7 g saturated fat), 77 mg cholesterol, 969 mg sodium, 48 g carbohydrate, 3 g fiber, 29 g protein.

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Spinach Turkey Burgers (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.