Here’s a nifty little supper that is easily put together. The turkey patties work well when served with this roasted broccoli and a baked potato, or the meat mixture could be made into smaller patties and served on slider rolls, with a salad on the side.
TURKEY PATTIES DIJON
Mustard, scallions and tarragon flavor these turkey patties, and a bit of wine to deglaze the pan adds another flavor dimension, as well.
Makes 4 servings
1¼ to 1½ pounds ground turkey
1 cup fresh breadcrumbs or Panko crumbs
1 egg
½ cup chopped scallions
1½ tablespoons whole grain mustard
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
¾ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons butter
1 cup dry white wine
In a large bowl, combine the turkey, breadcrumbs, egg, scallions, mustard, tarragon, salt and pepper. Use your clean hands to mix gently but thoroughly. Shape into 4 patties about ½-inch thick.
Heat the butter in a large skillet. Add the patties and cook over medium to medium-high heat, turning once, until the outside is nicely browned outside and the inside is white but still moist, about 10 minutes total. Remove to a plate, leaving drippings in the pan.
Add wine to the skillet, raise heat to high, and boil, stirring up the browned bits, until the sauce is reduced by about one-third, about 3 minutes. Pour the sauce over patties and serve.
ROASTED LEMON BROCCOLI
Makes 4 servings
3 tablespoons olive oil
1 large garlic clove, minced
1 large bunch of broccoli
Half a lemon, thinly sliced, plus other half for juice
Salt and freshly ground black pepper
Preheat the oven to 425 degrees F. In a small bowl, combine the oil and garlic.
Cut the broccoli into florets with 2 to 3 inches of stem and spread out onto a rimmed baking sheet. Pour the garlic oil over the broccoli, add the lemon slices, and toss to coat. Season with salt and pepper. Roast until broccoli and lemon are tender and charred at the edges, about 10 minutes. Sprinkle with lemon juice from half a lemon and serve.
Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Chowderland: Hearty Soups & Stews with Sides and Salads to Match.” She lives on the Blue Hill peninsula, and can be contacted via Facebook at:
facebook.com/brookedojny
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