Mashed Yukon Gold potatoes, brussels sprouts tossed with slivered pimiento, and gingered baked apples are updates of American classics that would go well with this turkey twist on Salisbury steak.
Recipe information
Yield
Serves 2, can be doubled
Ingredients
1/2pound ground turkey or chicken
1/2cup finely crushed dry corn-bread stuffing mix
1 large egg
1/4teaspoon ground black pepper
5 1/2teaspoons chopped fresh tarragon
1 1/2tablespoons butter
1cup canned low-salt chicken broth
1 1/2teaspoons Dijon mustard
Preparation
Step 1
Mix first 4 ingredients and 4 1/2 teaspoons tarragon in medium bowl. Using moistened hands, divide mixture into 4 parts. Shape each into 1/2-inch-thick oval patty.
Step 2
Melt butter in heavy large skillet over medium-high heat. Add patties; sauté until cooked through, about 4 minutes per side. Transfer to plates. Add broth, mustard and 1 teaspoon tarragon to skillet. Boil until gravy has reduced enough to coat spoon, whisking occasionally, about 5 minutes. Spoon over patties.
