Turkey and Wild Mushroom Meatloaf Patties With Pan Gravy

Food Network - Rachael Ray

• Ready In: 39 mins
• Serves: 4

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.