Turkey and Wild Mushroom Meatloaf Patties With Pan Gravy

Categories: Main Dish, Rachael Ray, Turkey

Ingredients

• 3 tablespoons extra virgin olive oil,
• 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 2 T oil to skillet; 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.

3. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.

4. Add turkey to the mushroom mixture. Make a well in the center of the meat.

5. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper.

6. Mix turkey meatloaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side.

7. Taste the mini patty to help you adjust seasonings.

8. Divide meatloaf mixture into 4 equal parts by scoring the meat before you form patties.

9. Form 4 equal oval patties 1 inch thick.

10. Add 1 tablespoon extra-virgin olive oil to the pan and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates.

11. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes.

12. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste.

13. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

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