Turkey and Wild Mushroom Meatloaf Patties With Pan Gravy |
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Prep Time: 10 Minutes Cook Time: 29 Minutes |
Ready In: 39 Minutes Servings: 4 |
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Ingredients:
3 tablespoons extra virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties |
8 cremini mushrooms (baby portobellos) |
8 shiitake mushrooms, chopped |
1 shallot, chopped |
salt and pepper |
1 1/3 lbs ground turkey, the average weight of 1 package |
3 -4 sprigs fresh sage, leaves chopped, about 2 tablespoons |
1 tablespoon worcestershire sauce, eyeball it |
1/2 cup italian seasoned breadcrumbs |
1 egg, beaten |
2 tablespoons butter |
2 tablespoons all-purpose flour |
2 cups chicken stock |
1 teaspoon poultry seasoning |
Directions:
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.
2. Sauté 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.
3. Add turkey to the mushroom mixture. Make a well in the center of the meat.
4. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper.
5. Mix turkey meatloaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side.
6. Taste the mini patty to help you adjust seasonings. Divide meatloaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick.
7. 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.
8. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes.
9. 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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