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1
Cook the bacon in a cast-iron skillet over medium-high heat until extra crispy, about 10 minutes.
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2
Transfer the bacon to a paper-towel-lined-plate to drain and reserve the fat in the skillet.
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3
Meanwhile pack a 1 cup dry measure tightly with a 1/2 cup of the Old Fashioned Turkey Stuffing.
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4
Dump the stuffing onto a baking sheet and press down into a 4-inch-wide-cake, using a flat spatula.
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5
Repeat until you have 4 patties.
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6
Heat the reserved bacon fat in the skillet over medium heat.
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7
Carefully lay 2 patties in the skillet and cook until golden brown, 3 to 4 minutes each side.
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8
Transfer the patties to a plate and repeat with the remaining 2 patties.
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9
Add oil to the skillet if needed.
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10
Add the sage and fry, about 30 seconds.
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11
Transfer the sage to a paper-towel-lined-plate using a slotted spoon.
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12
Divide the turkey meat onto each patty and pour gravy over top.
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13
Crumble 1 crispy bacon slice over the turkey.
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14
Dollop with the Simple Cranberry Sauce and garnish with the sage.
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15
Preheat the oven to 350 degrees F. Grease two 14-by-9-inch baking dishes.
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16
Arrange the bread cubes in a single layer on a baking sheet and bake until lightly browned, about 8 minutes.
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17
Heat some oil in a large skillet over medium-high heat.
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18
Add the butter, celery and onions and cook until the vegetables are lightly browned and translucent.
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19
Set aside to cool.
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20
Add the bread cubes, celery mixture, broth, seasoning and eggs in a large bowl.
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21
Mix well until moist and sprinkle with salt and pepper.
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22
Divide between the 2 prepared baking dishes.
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23
Bake until the top of the stuffing is slightly crispy, about 40 minutes.
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24
Add the cranberry sauce, orange juice, ginger, cinnamon and salt into a small saucepan.
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25
Bring to a boil and reduce to a simmer.
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26
Cook, uncovered, stirring often to incorporate flavors, about 15 minutes.
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27
Remove the saucepan from the heat and cool.
