8 cremini mushrooms, (baby portobellos), chopped

8 shiitake mushrooms, chopped

1 shallot, chopped

Salt and pepper

1 1/3 lb. ground turkey, the average weight of 1 package

3 or 4 sprigs fresh sage, leaves chopped, about 2 T.

1 T. Worcestershire sauce, eyeball it

1/2 C. Italian bread crumbs

1 egg, beaten

2 T. butter

2 T. all-purpose flour

2 C. chicken stock

1 tsp. 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 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 T. 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.

 

 

Yield:

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Fat:

Fiber: