Turkey Meatloaf Patties -w/gravy from Rachael Ray
#153440 - 02/23/05 06:56 PM
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Brendarific
Reged: 03/14/04
Posts: 163
Loc: The Northwest 'Burbs Of Chicago, IL
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This recipe is from Rachael Ray's 30-minute meals show on Food Network. God bless her, this is yummy. I make no-yolk noodles to serve with this. I also make the patties smaller - if you make 4, they're kinda big!
3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties 8 cremini mushrooms, (baby portobellos), chopped 8 shiitake mushrooms, chopped 1 shallot, chopped Salt and pepper 1 1/3 pounds ground turkey, the average weight of 1 package 3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons 1 tablespoon Worcestershire sauce, eyeball it 1/2 cup Italian bread crumbs 1 egg, beaten 2 tablespoons butter (sub IBS safe margarine) 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. 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. Divide meat loaf mixture into 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.
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