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Thanksgiving Turkey Patty Melt with Cranberry Onion Jam
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If you’re having a smaller gathering this Thanksgiving, skip the whole bird and opt for these turkey patty melts instead! They’re flavorful, satisfying, and still feel totally holiday-worthy. Juicy turkey patties layered with gooey melted cheese and tucked between crispy toasted sourdough bread, then topped with a cranberry–caramelized onion jam that hits all the right notes: tangy, sweet, and deeply savory. It’s familiar, like a classic diner patty melt (try my pressed patty melt with sriracha mayo for comparison!), but with a seasonal twist that makes it feel special.
Why You’ll Love This Recipe
- Perfect for smaller gatherings. No whole turkey required—you still get those cozy holiday flavors in a fun, relaxed format.
- Comfort meets seasonal. It has all the indulgent diner vibes of a patty melt, with the cranberry–onion jam adding a festive twist.
Key Ingredients in This Recipe
- Cranberries – Cranberries are in season from mid-September through mid-November. They are harvested from bogs throughout the Northeast. It can be difficult to find fresh cranberries in the off-season, so I recommend using frozen cranberries if needed.
- Onion – Sweet onions are slowly caramelized, then combined with cranberries for a seasonal, tangy, and sweet jam that completes this sandwich.
- Cider vinegar – A bit of acidity from the apple cider vinegar balances the flavor of the jam.
- Turkey – Most store-bought ground turkey is a blend of light and dark meat, which gives the patties both flavor and moisture.
- Sourdough – I love the tangy flavor of sourdough bread. The sourdough starter and fermenting the bread give it that signature airy, fluffy texture and more complex flavor.
- Fontina cheese – Fontina is a mild, cow’s milk cheese from Italy. It melts really well, creating that gooey, stringy cheese pull of your dreams. If you can’t find Fontina, Gouda or provolone makes a good substitute.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
Shape your patty the same as the bread, just 25% larger to account for shrinkage as the meat cooks so you get the perfect amount of meat in every bite.
Swaps and Substitutions
- Cheese: If you can’t find Fontina cheese, Gouda or provolone makes a good substitute.
- Meat: You can use ground chicken for a similar flavor and feel, or swap in ground beef for a more traditional patty melt, though turkey keeps it feeling a bit more seasonal.
- Bread: Any kind of rustic, crusty country bread works well in this recipe! Just choose a sturdy slice that can hold up to the fillings.
- Cranberries: It can be difficult to find fresh cranberries in the off-season, so I recommend using frozen cranberries if needed.
How to Make Thanksgiving Turkey Patty Melts (Step-by-Step)
Add the olive oil to the pan and heat through. Add the onions and toss quickly to remove the moisture from the onions. Sauté, stirring occasionally, until the onions are soft and start to brown.
Reduce the heat to medium-low and cook, stirring occasionally, until the onions are light brown and begin to caramelize, about 20 minutes.
Add the vinegar, sugar and cranberries and continue to cook until the cranberries have burst, about an additional 8 to 10 minutes. Season to taste with salt. Let cool before serving.
Form the meat into 4 equal oval, bread-shaped patties and season on both sides with salt and pepper.
Heat a large cast-iron pan over medium-high heat, add the oil and heat through. Working 2 patties at a time, add to the pan and cook until a browned crust forms, about 3 minutes. Flip and continue to sear until cooked through, about an additional 2 minutes. Remove from the pan and set aside, covered on a plate. Repeat with the remaining patties.
Add the other slice of bread with melted cheese over the top to close the sandwich, pressing with the back of the spatula. Remove from the pan.
Repeat with the remaining sandwiches and toppings. Open the sandwich and add a handful of arugula, then close and slice in half and serve.
FAQ – Frequently Asked Questions
Yes! The jam can be made up to 2 weeks in advance. Store it in an airtight container in the refrigerator and warm it gently before assembling the melts.
Ground turkey can be lean, so don’t overwork the meat when forming the patties, just gently shape and season with salt and pepper. Cooking them over medium heat (not high) also helps keep them juicy.
Turkey patties should reach an internal temperature of 165°F. A meat thermometer is the easiest way to check.
They’re great with fries, baked cinnamon sugar sweet potato fries, chips and a pickle, or a simple green salad to balance the richness.
These are best enjoyed fresh, but you can easily reheat them. I recommend microwaving the patty for 30 seconds to warm it back up, then reheat the leftover sandwich in a skillet over low heat. Cover the pan to help the cheese remelt and the bread crisp back up. I like to add new arugula for a quick refresh.
Yes! Just slice or shred the cooked turkey and layer it right into the sandwich. You’ll lose the “patty melt” feel, but it’s still delicious and a great way to use leftovers.
Other Recipes to Try
If you enjoy this Thanksgiving turkey patty melt, give these recipes for smaller gatherings a try:
- Thanksgiving turkey meatballs with red wine cranberry sauce and gravy
- Ground turkey and brown butter sage stuffed roast pumpkins
- Apple cider brined turkey breast for 2
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Thanksgiving Turkey Patty Melt with Cranberry Onion Jam
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Ingredients:
For the cranberry onion jam:
- 2 tablespoons extra-virgin olive oil
- 2 large sweet onions, thinly sliced
- 2 tablespoons apple cider vinegar
- ⅓ cup granulated sugar
- 1 cup fresh cranberries
- Kosher salt, as needed
For the patty melt:
- 1½ pounds ground turkey
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 8 slices sourdough bread
- 10 ounces fontina cheese
- 2 cups wild arugula
Instructions:
For the cranberry onion jam:
- Add the olive oil to the pan and heat through. Add the onions and toss quickly to remove the moisture from the onions. Sauté, stirring occasionally, until the onions are soft and start to brown.
- Reduce the heat to medium-low and cook, stirring occasionally, until the onions are light brown and begin to caramelize, about 20 minutes.
- Add the vinegar, sugar and cranberries and continue to cook until the cranberries have burst, about an additional 8 to 10 minutes. Season to taste with salt. Let cool before serving.
For the patty melt:
- Form the meat into 4 equal oval, bread-shaped patties and season on both sides with salt and pepper.
- Heat a large cast-iron pan over medium-high heat, add the oil and heat through. Working 2 patties at a time, add to the pan and cook until a browned crust forms, about 3 minutes. Flip and continue to sear until cooked through, about an additional 2 minutes. Remove from the pan and set aside, covered on a plate. Repeat with the remaining patties.
- Wipe out the pan and reduce the heat to medium-low. Add 1 tablespoon (14g) of butter and allow to melt. Working in batches, add 2 slices of bread to the pan, top each with about 1 ounce of the cheese (30g). Cook until the cheese melts, about 3 minutes, then add a turkey patty on one half, topped with a spoonful of caramelized onions.
- Add the other slice of bread with melted cheese over the top to close the sandwich, pressing with the back of the spatula to help everything stick. Remove from the pan.
- Repeat with the remaining sandwiches and toppings. Open the sandwich and add a handful of arugula, then close and slice in half and serve.
Notes:
Nutrition:
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Yummy holiday twist on a classic patty melt. The cranberry jam was to die for!!!!
Could definitely substitute turkey patties for leftover thanksgiving turkey or turkey lunch meat if you need a quicker meal. 10/10!