Turkey Patties with Beef Gravy
Did you grow up with favorite comfort meals that were traditions at your house? This recipe for ground meat patties is one of mine still today. Besides Sunday supper, when we would eat dinner at lunchtime, we had a few other traditions that we always loved.
My favorite was eating dinner together while we watched good old Perry Mason, in black and white. A few years later we added Mission Impossible to that night’s line up. Only one television is the house back then. Fun times!
Since Mom isn’t able to cook anymore, I’ve been missing some of the dishes we grew up with. As I think of them, I’ve been trying to recreate some. Some just the way she would make them, some lighter and healthier when I can.
Quite often Mom would make little hamburger patties like this. Coated in floor, fried in shortening, with gravy that would go over rice or pasta or mashed potatoes. It was another one of those flavorful comfort foods. You can probably see why.
Lightening up the Meal
It still comforts, but since I started experimenting, part of the experiment is to lighten up the recipe where I can. Using ground turkey instead of ground beef was the first step, to lower the fat and calorie count somewhat. I rarely eat beef anymore but still love the beef flavor, so to keep it I use beef bouillon. Honestly, once the meat simmers in the gravy I can’t tell the difference in taste.
To make it a little healthier, the shortening is replaced with olive or grape seed oil spray. Throw in some chopped spinach, cauliflower, and mushroom into the meat before you make patties to increase your veggie intake. Often I won’t dredge it in flour either, though I did this time. Of course you can use ground beef if you prefer.
This flavorful dish with gravy tastes wonderful over rice, pasta or potatoes. When I make mine, I will usually double the recipe and freeze servings. If I’ve made rice, I freeze it together. Pull out a container and you have a yummy, hot lunch or dinner that you can heat up at work.
Very satisfying, very filling, and very comforting. Sounds good on this gloomy, foggy day.
Serves: 4 servings
- 1 pound ground turkey
- ½ onion, finely chopped
- 5 or 6 mushrooms, chopped
- 1 tablespoon olive oil
- ¼ cup flour for coating
- ¼ cup flour for gravy
- 1½ to 2 cups water
- 3 to 4 beef boullon cubes
- salt and pepper, to taste
- 1 pound pasta, or rice equivalent servings
- Mix salt and pepper, half of the chopped onion, and any other vegetables into the ground turkey. Blend together thoroughly.
- Divide and shape into small patties, about 2 inches in size.
- Cook pasta or rice according to package directions, al dente.
- In a large skillet heat olive oil.
- Dip each patty into flour, salt and pepper, then carefully place in hot skillet.
- Cook on medium heat, turning occasionally, until cooked through and browned.
- Add in remaining chopped onion and mushrooms for last 5 minutes.
- Remove patties to a plate while you make gravy.
- If needed, continue to cook the onion and mushrooms until done.
- Add some water to the flour in a tall glass, whisking until the flour in dissolved.
- Pour into hot skillet, adding bouillon.
- Stir continuously until bubbling, scraping bottom and sides as you do.
- Add additional water, bouillon, or flour as needed.
- When gravy is at the right consistency, put the patties back in the skillet.
- Cook for another 15 or 20 minutes, turning the patties several times.
- Stir often to loosen anything on the bottom of the pan.
- Serve over pasta or rice or mashed potatoes.
Comfort Food Makeovers, The Cookbook
Don’t we all have our favorite comfort foods? Do you lookfor ways to lighten some of them up? Check out this cookbook with over 300 pages from America’s Test Kitchen. I love so many of their suggestions, ways to bake different dishes instead of frying, using egg whites instead of egg. My recipe for Eggplant Parmesan can certainly use their help to reduce the fat and calorie count. So many good looking ideas! Casseroles, brunch dishes, even desserts are featured here.
Reviews on the Ninja and Hard Anodized Cookware
If you would like to read more about the pans I recommend here, you can read my review of Anolon, Hard Anodized Cookware.
My review of the Ninja Master Prep Professional will tell you why I love this little appliance. There are several pictures too, so you can see what an amazing job it does in seconds.
A Jumbo Skillet from Calphalon
My favorite skillet. I’ve used mine for well over a decade now and it still looks like new. Food cooks more evenly, and rarely scorches I was surprised and impressed how much better recipes came out when I started using Calphalon.
The Ninja–The Best Blender Chopper I’ve Ever Used
My new best friend! This little guy will have any veggies chopped in seconds. It’s seriously so fast. You can make smoothies, soups and crush ice too. I’m loving it. Check out the review to see photos of how well it works.