Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground chicken

  2. 6 Green onions - finely chopped

  3. 1/2 cup 31g / 1.1oz Crushed seasoned cornbread stuffing mix

  4. 1/2 cup 46g / 1.6oz Fresh or frozen cranberries - chopped

  5. 2 teaspoons 10ml Fresh rosemary - finely chopped

  6. 1/2 teaspoon 2 1/2ml Pepper

  7. 2 tablespoons 30ml Butter

  8. 1/2 cup 118ml Chicken broth

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium bowl, combine all ingredients except butter and broth. Mix well and form mixture into four 3/4-inch thick patties. Melt butter in a large skillet over medium-low heat. Add patties and saute until brown and cooked throughout, about five to six minutes per side. (Cook over medium-low heat to avoid burning the patties.) Transfer patties to plate. Add chicken broth to skillet, increase heat to medium-high and scrape skillet with wooden spoon to loosen bits. Cook until liquid starts to thicken. Spoon over patties. Yields 2 servings.


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