Comfort food with a capital C! Yet, a much healthier, quick and easy version made with lean ground turkey; filled with all of the same goodness of Mom’s version, but with fresh herbs, sliced portabellas and a kiss of spice.
- 1 1/2 pounds ground turkey
- 1 large egg, lightly beaten
- 1/3 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup bread crumbs
- 1 tablespoon minced fresh Italian herbs or 1 teaspoon dry
- 1/4 cup chopped parsley
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 8 ounces sliced white or mini portabello mushrooms
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon allspice, ground
- 3 tablespoons all-purpose flour or arrowroot powder
- 2 ½ cups chicken broth, may substitute with beef broth
- 1 to 2 tablespoons chopped fresh parsley
- Gently mix turkey, egg, onion, garlic, bread crumbs, herbs, 1 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
- Add 1 tablespoon butter to skillet. saute mushrooms until lightly browned, about 2 minutes. Stir in Worcestershire sauce, allspice, salt and pepper to taste, scraping up any browned bits. Sprinkle in flour and stir, then stir in 2 1/2 cups warmed chicken broth and simmer until sauce begins to thicken, about 2 minutes. Add remaining 1 tablespoon butter, swirling to combine.
- Return patties and any juices from the plate to the skillet. Simmer until sauce thickens and patties are cooked through, about 10-15 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles or mashed potatoes and a side of vegetables of choice.