Turkey Garblors

1 15-16 oz. can of garbanzo beans (chick peas)
1/2 cup onion, finely chopped (or dried minced onion)
1/2 teaspoon poultry seasoning
salt and pepper to taste
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, unprepared
1 egg, beaten
1 5 oz. can of Hormel Turkey (optional)
oil

Rinse and drain the beans. In a blender, chop or blend the beans until a paste. Transfer to a bowl and add the onion, seasoning, and salt and pepper. I like to mix with my hands to ensure the beans are all broken up. Add the stuffing mix and egg and mix well. If dry add a little more egg.

Form the mixture into 6 patties. Heat 3-4 tablespoons of vegetable or olive oil in a skillet until hot. Add patties and cook on each side until brown. Cook on a medium heat so that the onion cooks long enough to soften and cook.

Serve with gravy and mashed potatoes, sweet potatoes, corn, and don't forget the cranberry sauce/jelly!

Note: Canned Campbells Turkey gravy is only 25 calories for 1/4 cup serving and has no cholesterol and no trans fat!

You can delete the canned turkey. This was adapted from a vegan recipe with no turkey.

Store: garbanzo beans, canned turkey, stuffing mix, canned gravy, cranberry jelly