Tender, pan-seared turkey patties simmer in savory mushroom and onion gravy. Serve them over buttery mashed russet potatoes for a comforting American-style dinner.
$17.22
Per Serving
$4.31
Total
60 min
Prep
20 min
Cook
40 min
Difficulty
medium
Servings
100%
100%
Low-sodium chicken broth · 2.75 Cup
Pacific Foods Low Sodium Organic Free-Range Chicken Broth 8 oz Carton 4 Pack (opens in a new tab)
69%
Ground turkey, 93% lean · 1.25 Pound
Kroger® 93/7 Lean Fresh Ground Turkey - 1 LB (opens in a new tab)
63%
25%
25%
17%
13%
4%
2%
2%
Water · 8 Cup
Tap water
0%
Mixing Bowl
Whisk
Measuring Cups
Measuring Spoons
Knife
Cutting Board
Colander
Plate
Potato masher
Vegetable peeler
turner
12-inch nonstick skillet
Instant-read food thermometer
4-quart saucepan with lidMeasuring CupsKnifeCutting BoardVegetable peelerWash your hands with soap and water for at least 20 seconds and clean the preparation surfaces. Rinse the produce under running water, scrubbing the potatoes and trimming away damaged areas, then dry. Peel the potatoes and cut them into 1-inch chunks. Peel the onion, finely chop enough to measure 1/4 cup and thinly slice the remainder. Trim the mushroom stems and slice the mushrooms 1/4 inch thick.
Measuring CupsMeasuring Spoons4-quart saucepan with lidPut the potatoes in the saucepan with 8 cups water and 1 teaspoon salt. Cover and bring to a boil over high heat. Uncover, reduce the heat and simmer gently for 15–18 minutes, until a fork slides easily through the potatoes. Prepare the turkey and gravy while the potatoes cook.
Take care when handling the boiling water and hot saucepan.
Mixing BowlWhiskMeasuring CupsMeasuring SpoonsIn the mixing bowl, beat the egg with 1/4 cup chicken broth. Stir in the breadcrumbs and let stand for 5 minutes to hydrate. Add the turkey, finely chopped onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix gently just until combined; avoid squeezing or kneading the mixture. Form into four oval patties approximately 3/4 inch thick. Wash your hands and clean surfaces that contacted the raw mixture.
Keep raw turkey and egg separate from other foods; wash hands and surfaces after handling the raw mixture.
Measuring SpoonsPlateturner12-inch nonstick skilletMelt 2 tablespoons butter in the skillet over medium heat. When it foams, add the patties in a single layer. Cook undisturbed for 3–4 minutes per side, until browned but not necessarily cooked through. Reduce the heat if the butter begins to darken excessively. Transfer the patties to a plate and proceed directly with the gravy.
Keep the plate holding partially cooked patties separate from ready-to-eat food; wash it before reuse.
Measuring Spoonsturner12-inch nonstick skilletAdd 2 tablespoons butter, the sliced onion and mushrooms to the skillet. Cook over medium to medium-high heat for 8–10 minutes, stirring occasionally, until the vegetables soften, their released moisture mostly evaporates and the mushrooms develop golden-brown edges.
WhiskMeasuring CupsMeasuring Spoonsturner12-inch nonstick skilletSprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in 2 cups chicken broth, loosening the browned bits from the bottom of the skillet. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper, then bring the gravy to a gentle simmer.
Plateturner12-inch nonstick skilletInstant-read food thermometerReturn the patties and their accumulated juices to the skillet. Spoon gravy over them and simmer gently, uncovered, for approximately 8–12 minutes, turning once. Check each patty with a clean food thermometer inserted horizontally into its thickest part. Continue cooking until every patty reaches 165°F (74°C); the temperature, rather than the estimated time, determines doneness. Avoid a vigorous boil, which can toughen the turkey.
Use a clean thermometer and verify every patty reaches 165°F (74°C).
Colander4-quart saucepan with lidAs soon as the potatoes are tender, drain them and return them to the saucepan. Set over low heat for 1 minute, gently shaking the pan to evaporate excess moisture. If the gravy is not yet simmering, cover the potatoes off the heat briefly.
Drain carefully; hot water and steam can cause burns.
Measuring CupsMeasuring SpoonsPotato masher4-quart saucepan with lidWhile the patties finish simmering, add the remaining 4 tablespoons butter, 1/2 cup chicken broth, 1/4 teaspoon salt and 1/4 teaspoon pepper to the potatoes. Mash over low heat just until smooth and hot, about 2 minutes. Remove from the heat and cover until the patties are ready.
PlateDivide the mashed potatoes among four plates. Place one turkey patty on each portion and divide all the mushroom and onion gravy evenly among the four servings. Serve immediately.
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