Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil,

  2. 2 turns of the pan for the mushrooms,

  3. 1 turn for the patties

  4. 8 cremini mushrooms, (baby portobellos), chopped

  5. 8 shiitake mushrooms, chopped

  6. 1 shallot , chopped Salt and pepper

  7. 1 1/3 pounds ground turkey , the average weight of

  8. 1 package 3 or 4 sprigs fresh sage , leaves chopped, about 2 tablespoons 1 tablespoon Worcestershire sauce, eyeball it

  9. 1/2 cup Italian bread crumbs

  10. 1 egg, beaten

  11. 2 tablespoons butter

  12. 2 tablespoons all-purpose flour

  13. 2 cups chicken stock

  14. 1 teaspoon poultry seasoning

Instructions Jump to Ingredients ↑

  1. Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties. Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce , bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty . Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter . When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.


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