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Chef Debbie Takes a Shot of Wild Turkey

Posted Oct 02 2008 4:23pm


This hen turkey is definitely safe from the stew pot! She came to our yard to eat the seeds that the squirrels knock out of the birdfeeders, and returned every morning and evening for several weeks. Suddenly she stopped coming. We're hoping that her eggs hatched and she moved on with her babies and they will grow up to return to our yard next spring.

In the meantime, I hope you will try this any-time-of-the-year turkey recipe. Several years ago I saw Rachel Ray make this on her TV show and thought I'd give it a try with a few changes. It was so good that it's become a repeat in our household and also for some of my clients. Nobody will guess that they are eating turkey. Enjoy!

Turkey Meatloaves with Pan Gravy

Canola oil
6 oz. cremini mushrooms, chopped
1 shallot, minced
Salt and pepper
1 1/3 pounds ground turkey
2 tsps. dried sage leaves, crumbled
1 tablespoon Worcestershire sauce
1/2 cup fresh bread crumbs
1 egg, beaten
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock (Kitchen Basics if available)
1 teaspoon poultry seasoning

Combine turkey, sage, Worcestershire sauce, bread crumbs and beaten egg, salt and pepper in a large bowl.

Heat a nonstick skillet over medium high heat. Add small amount of oil to just coat bottom of pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Scrape mushroom mixture into turkey mixture. Combine thoroughly.

Divide meat loaf mixture into 4 equal oval patties 1 inch thick.

Add more oil to pan and heat to medium high. Arrange patties in the skillet. Cook 6 minutes on each side or until no longer pink inside; remove from pan, cover with foil and keep warm. In same pan, add butter to melt, whisk in flour and cook, stirring with whisk, until thick. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, return patties to pan gravy and turn to coat. Serve with mashed potatoes or rice and pour gravy over all.

Bon Appétit!
Chef Debbie

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