Ingredients
- 1/4 cup yellow mustard
- 1/4 cup Nature’s Hollow Apricot Preserves
- 2 teaspoons butter
- 1/4 cup chicken broth
- 1 egg
- 1/4 cup quick-cooking oats
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon sage
- 1/4 cup finely minced celery
- 2 tablespoons finely minced dried cranberries
- 1 pound ground turkey
Directions
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In a small bowl stir together mustard, preserves, butter, and chicken broth. Heat in the microwave until bubbly and set aside.
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In a large bowl beat the egg with a fork. Stir in oats, salt, pepper, sage, celery, cranberries, and 2 tablespoons of the glaze mixture until well mixed. Add the ground turkey and gently mix well. Shape into burgers or meatballs.
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If using a George Forman-type grill, brush both sides of the burgers with glaze during the last minute of grilling. If making in the oven brush both sides with glaze and arrange on a baking pan. Bake at 375 degrees 15-20 minutes or until no longer pink (internal temp of 165 degrees).