In a medium bowl combine turkey, sage, thyme, salt and pepper until evenly combined and set aside.

In a medium saucepan combine cranberries, orange juice and coconut sugar, cover and let boil, stirring occasionally, until cranberries burst and sauce thickens (about 8-10 minutes).  Season with a pinch of salt. Let the sauce cool a bit then form burgers.

Separate turkey into 8 even balls. Flatten each ball of turkey, scoop 1 heaped tablespoon of the stuffing onto 4 of the patties. Top each one with another patty and pinch the outside to create a larger patty.

Place a skillet over medium high heat  and add a little oil to the pan.  Cook the burgers for 4-5 minutes per side until they are cooked through.

Serve on sweet potato buns or by themselves.

To make sweet potato buns slice sweet potatoes into 1/4 inch rounds, spray them with some cooking spray and a little salt and place them on a parchment paper lined baking sheet.  Roast them at 425 degrees for 15 minutes, then flip them and cook for another 10 minutes.