RACHAEL'S TURKEY AND MUSHROOM MEAT LOAF PATTIES
3 tablespoons oil, divided
1 pound fresh mushrooms, chopped
1 shallot, minced, 3/4 ounce
Salt and pepper, to taste
1 1/2 pounds ground turkey
2 tablespoons fresh sage, minced
1 tablespoon Worcestershire sauce
2 ounces parmesan cheese, 1/2 cup
In a very large skillet, sauté the mushrooms and shallot in 2 tablespoon hot oil; season with salt and pepper. Cook until brown and tender; set aside. Meanwhile, mix the turkey and remaining ingredients except oil. Mix in the mushroom mixture and a bit more salt and pepper. Shape in 4 patties. In the same large skillet, fry the patties in 1 tablespoon hot oil 6 minutes per side.
Makes 4 servings
Can be frozen
Per Serving: 430 Calories; 27g Fat; 41g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
This is another of Rachael Ray's recipes that I converted to low carb. The flavor is very nice. I wasn't sure if I'd like the sage, but the flavor is subtle enough that it doesn't overpower the other flavors. These are huge patties so make sure you use a skillet big enough to fit all 4 in the pan at once. Rachael's 6 minutes per side worked perfectly. They were cooked through, but nice and juicy from all those mushrooms inside. I served them with Microwave Swiss Cheese Sauce. Here's a photo of the patties with sauce on them:
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