Turkey Mushroom Meatloaf Patties
Source of Recipe
List of Ingredients
Prep Time: 10 minutesCook Time: 29 minutes
Yield: 4 servings
Note: clean mushrooms with a damp cloth. Do not run directly under water.
3 tablespoons extra-virgin olive oil, 2 turns of the pan for the
mushrooms, 1 turn for the patties
8 cremini mushrooms, (baby portobellos), chopped
8 shiitake mushrooms, chopped
1 shallot, chopped
Salt and pepper
1 1/3 pounds ground turkey, the average weight of 1 package
3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup Italian bread crumbs
1 egg, beaten
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 teaspoon poultry seasoning
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
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.