Prep 10 mins
Cook 29 mins
Food Network - Rachael Ray
- 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
- 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.
- 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.
- 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 meatloaf 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 meatloaf 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.
The perfect comfort food and it did live up to being 30 min. (sometimes Rachael's recipes are a bit longer!). The fresh sage really made this dish.I used Panko bread crumbs and the meat turned out so fluffy and moist. I used chicken broth and 1/2 tsp. poultry seasoning and was surprised how flavorful the gravy turned out. This would be great for anytime you're in the mood for a "holiday turkey" dinner. Also, my teen son ate every bite and he doesn't like hamburgers/not a big fan of meat loaf, either. Thanks Dicentra, for posting.
I've made this years ago when I saw Rachel make it on TV. Sometimes I forget a few ingriedents and would just substitute with what I have on hand (ie some onion for shallot), and I use dried shiitake mushrooms (just rehydrate in water) I find that this mushroom really gives this dish extra flavor so don't substitute!