These turkey patties are stuffed wtih fresh herbs, served with nutritious mashed potatoes and topped with a spicey gravey with citrus. My family loved this dinner. I'm going to make a bunch of these and freeze them for future meals. This is sure to become a staple meal at our house!
TURKEY-THYME MEATLOAF PATTIES
with MASHED SWEET POTATOES
from Rachael Ray Magazine
Mashed Potatoes
4 large sweet potatoes (about 3 pounds), peeled and thickly sliced
1 to 1-1/4 cups chicken broth (try homemade)
Salt
Turkey-Thyme Meatloaf Patties
1-1/4 pounds ground turkey
Pepper
2/3 cup breadcrumbs (a couple of generous handfuls)
2 scallions, white and green parts only, finely chopped (I used green onions)
1/3 cup finely chopped flat-leaf parsley (a generous handful) (I used regular parsley)
2 tablespoons fresh thyme leaves, chopped
1 large egg
1 teaspoon whole milk or half-and-half
1 tablespoon extra-virgin olive oil (EVOO)
Gravey
2 tablespoons butter
1 small red onion or 1 large shallot, chopped
Juice of 1 orange plus 2 teaspoons grated peel
1 tablespoon flour
3/4 cup chicken broth
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 4 oval patties about 1 inch thick. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook, turning once, until browned, about 15 minutes.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 3/4 cup chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 2 tablespoons brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.
Mash the potatoes with 1 to 1 1/4 cups chicken broth. Stir in the remaining 2 tablespoons brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.
Printable Recipe
Happily Submitted to Prairie Story's Recipe Swap Thursday and Ultimate Recipe Swap at Life As Mom.
Enjoy!
from "Fact and Story Readers, Book One"
by Henry Suzzallo
illustrated by Ruth M. Hallock and Others
1930, American Book Company
I purchased this from a thrift shop for $2.00.
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