New England Open-Faced Turkey Burgers

 

2

cups herb-flavored stuffing mix (4 oz)

1/3

cup fat-free chicken broth with 1/3 less sodium (from 14-oz can)

1

lb lean ground turkey

6

slices New England-style raisin brown bread, 3/4 inch thick (from 1-lb can) or 3 plain or onion buns, split

1

can (8 oz) whole berry cranberry sauce

6

leaves romaine

• 1 Heat gas or charcoal grill. In large bowl, mix stuffing mix and half of the broth. Stir in remaining broth until well mixed. Add turkey; mix well. Shape mixture into 6 flat oval-shaped patties, 1/2 inch thick.
• 2 When grill is heated, place patties on gas grill over medium-high heat or on charcoal grill over medium-high coals; cover grill. Cook 14 to 16 minutes, turning once, until thermometer inserted in center of patties reads 165°F.
• 3 To serve, spread 1 side of each slice of bread with 1 to 2 teaspoons cranberry sauce. Top with lettuce leaves, patties and remaining cranberry sauce.