Open Faced Turkey Stuffing Patty with Gravy and Cranberry Sauce

Ingredients

• 4 slices bacon 
• 3 large loaves bread white cut into 1/4-inch cubes
• 4 servings canola oil 
• 4  celery stalks finely chopped
• 2 large eggs 
• 12  sage leaves fresh
• 1 pinch ground cinnamon 
• 0.5 teaspoon ground ginger 
• 1 pinch kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 4 servings oil for cooking
• 1 cup orange juice 
• 2 tablespoons poultry seasoning 
• 1 cup campbell's turkey gravy leftover
• 8 ounces turkey meat leftover
• 4 cups turkey stock made from giblets low-sodium
• 1 stick butter unsalted melted plus more for greasing
• 28 ounce cranberry sauce canned
• 2 medium onions yellow finely chopped

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• spatula
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Cook the bacon in a cast-iron skillet over medium-high heat until extra crispy, about 10 minutes.
3. Transfer the bacon to a paper-towel-lined-plate to drain and reserve the fat in the skillet.
4. Meanwhile pack a 1 cup dry measure tightly with a 1/2 cup of the Old Fashioned Turkey Stuffing. Dump the stuffing onto a baking sheet and press down into a 4-inch-wide-cake, using a flat spatula. Repeat until you have 4 patties.
5. Heat the reserved bacon fat in the skillet over medium heat. Carefully lay 2 patties in the skillet and cook until golden brown, 3 to 4 minutes each side.
6. Transfer the patties to a plate and repeat with the remaining 2 patties.
7. Add oil to the skillet if needed.
8. Add the sage and fry, about 30 seconds.
9. Transfer the sage to a paper-towel-lined-plate using a slotted spoon.
10. Divide the turkey meat onto each patty and pour gravy over top. Crumble 1 crispy bacon slice over the turkey. Dollop with the Simple Cranberry Sauce and garnish with the sage.
11. Preheat the oven to 350 degrees F. Grease two 14-by-9-inch baking dishes. Arrange the bread cubes in a single layer on a baking sheet and bake until lightly browned, about 8 minutes.
12. Heat some oil in a large skillet over medium-high heat.
13. Add the butter, celery and onions and cook until the vegetables are lightly browned and translucent. Set aside to cool.
14. Add the bread cubes, celery mixture, broth, seasoning and eggs in a large bowl.
15. Mix well until moist and sprinkle with salt and pepper. Divide between the 2 prepared baking dishes.
16. Bake until the top of the stuffing is slightly crispy, about 40 minutes.
17. Add the cranberry sauce, orange juice, ginger, cinnamon and salt into a small saucepan. Bring to a boil and reduce to a simmer. Cook, uncovered, stirring often to incorporate flavors, about 15 minutes.
18. Remove the saucepan from the heat and cool.