Turkey Patties with Wild Mushrooms and Pan Gravy

Note: clean mushrooms with a damp cloth. Do not run directly under water.

• 3 Tbls. olive oil, preferably extra virgin
• 8 cremini mushrooms, (brown), chopped
• 8 shitake mushrooms, chopped
• 1 shallot, chopped
• Pinch kosher salt (optional) and pepper
• 1 1/3 pounds or 1 pkg ground turkey
• 3 tsp. Spicely® Rubbed Sage
• 1 Tbls. Worcestershire sauce
• 1/2 cup Italian or plain bread crumbs
• 1 egg, beaten

Gravy

• 2 Tbls. butter
• 2 Tbls. all-purpose flour
• 2 cups chicken stock
• 1 - 2 tsp. Spicely® Poultry Seasoning

Heat a nonstick skillet over medium high heat. Add oil chopped mushrooms and shallots and season with salt (optional) 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. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings.

Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil 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 (optional) and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.