Turkey Patties in Mushroom sauce
It’s gotten really cold at night, but it’s so nice to see Spring has come and everything is starting to bloom. Tennessee is beautiful in every season, but Spring and Fall time are my favorite where you can really see the changes. I will miss comfort food a bit that winter brings every year, but it’s time to eat lighter meals and get ready for the summertime.
I am sitting at my desk, thinking and writing about “lighter meals” while munching on some zucchini bread. So much for the lighter meals eh?!
I was craving it ever since I read a book that had described in detail about zucchini bread, if you read it you will know which book I am talking about because it was pretty memorable (WB), and of course I am drinking french roast vanilla coffee while listening to light music from my iPod. Kids are still asleep, and for me this is a perfect Sunday morning, where I can write and work for several hours without any distraction, and the magic word “what’s for breakfast?”. I can indulge a little of a sweet bread for breakfast, right? It totally hits the spot at this moment.
One of my favorite gravy or sauces is creamy mushroom sauce, although I love beef (brown) gravy. I could have made this with rice, pasta or even potatoes, but I didn’t simply because hubby and I devoured it with bread. No plates, just two forks, two hungry bellies and this pan in the middle of our table with the bread on the side. It was late afternoon, the kids were playing outside and we ate this without any manners, whatsoever, without talking, just focusing on the food in front. What? It’s not like I have to pretend in front of him, or vise versa, we’ve known each other for 17 years, after all! Manners are left behind after our first kid was born. LOL!
Anyhow… Originally, I wanted to make this with the ground lamb, but nearby grocery stores didn’t have any, it’s like they hid it just before Easter, and I didn’t want to drive to butcher’s place, so I had to saddle with the turkey, which is alright ’cause it was orgasmic!
This looks like Russian Stroganoff, doesn’t it? We see so many different recipes that it actually could be called turkey mushroom stroganoff, but to avoid people getting hyped over it and attacking me in the process, which believe it or not happened before I will just call it as it is. Let me explain: I had a pleasure in these 5 years “knowing” lots of… Well, let’s say interesting people that like to voice their opinion more than you’d know, even if I named a dish certain way and it’s not made traditionally, email is waiting for me in the inbox, or from time to time they make an effort and leave a comment.
I suppose that’s okay, we’re all a little bit nuts in one way or another, so your comments or emails to correct me in any way are more than welcome. I actually like real people, voicing their opinion, HOWEVER, now I am always prepared if anybody tries to explain why this dish, or that dish is not (or it is) French, Italian, Russian, Greek, German etc.
Without further ado, here is my recipe…
Please read notes for more suggestions!
Turkey Patties in Mushroom sauce
- 2 tsp. Butter
- 3 Scallions, chopped
- 2 cups sliced mushrooms
- 1 tbsp. Garlic, minced
- 2 sprigs fresh Thyme
- 1/8 tsp. Kosher Salt (or Sea Salt)
- 1/8 tsp. Ground Black pepper
- 1/2 tsp. Dried Red Chili Pepper
- 2 Tbsp. Organic Plain Yogurt
- 4 FL Oz Heavy Whipped Cream/or Half and Half
- Salt to taste
- 1 lbs. (453g) Ground Turkey
- 1 tsp. Salt
- 1/2 tsp. Ground Black Pepper
- 1/4 onion, shredded or minced
- 1 tbsp. Olive Oil
- Chopped Chives OR Scallions (green part)
- First, in the large mixing bowl add ground turkey and season it. It can be in the fridge covered overnight. Make patties and cook in the fry pan with a few tbsp of oil, or grill it. It’s done when it is golden on the outside, and internal temperature of the turkey patty is at least 165° F, to kill potentially harmful bacteria. Once patties are done cooking, set them aside. Read NOTES**
- In the saute pan, or frying pan, add butter and let the butter slightly melt. Add chopped scallions, stir for a few seconds, then add minced garlic. Stir fry for a minute or so, then add washed and sliced mushrooms and thyme leaves. Season with salt, black pepper and red chili pepper. Cook for about 10 minutes on medium high temperature, stir frying it to prevent from burning.
- Meanwhile, mix ingredients for sauce. Pour over the mushrooms and turn down the heat on low, let it cook for 15 more minutes. Make sure to mix sauce and watch closely, do not cover it will bubble up. Once the sauce thickened and it’s reduced to almost half, add cooked/grilled patties. Turn patties few times while sauce is bubbling, before turning off the heat. Cover with the fitted lid and serve hot with rice, potatoes or macaroni.
- You do not have to make mixture for the Turkey Patties. You can use the shortcuts, brand suggestions: Ballpark, Purdue, Jenny O, etc. -Frozen (thaw first) or already made patties, ready to cook/grill. It is your choice which brand you prefer. Also, you can ADD: Beef, Chicken, or Lamb.
- I added 4 thick patties, however, you can make smaller sized patties.
- Serving size: it should be for 4 people if you have sides.
- Turkey Seasoning: This is not a burger, if it’s for a burger, usually I’d add sage and thyme to the meat mixture, as well as panko breadcrumbs and an egg. Since we are adding it in the sauce, it is just little seasoning for the meat, so it wouldn’t be plain patty.
- Sour Cream would not work for this, although it will not have a bad outcome, it just will not look, nor taste the same.
- Yogurt: I am in LOVE with the “Stony Field-Organic”. It is bit pricy comparing it to the other brands, but it tastes fantastic. It is usually stored in the health/organic part of the grocery store.