Turkey Patties with Mushroom Cream Sauce is an awesome recipe inspired by Julia Child. Like all of her recipes, the Turkey Patties with Mushroom cream Sauce is amazing.
I had some ground turkey that needed to be used. I doubted that Julia Child’s Mastering the Art of French Cooking would offer any possibilities. However, nothing else was clicking. As I thumbed through my well worn copy, I came upon a recipe for Bifteck Haché à la Lyonnaise (Ground Beef with Onions and Herbs) on page 301 in Volume 1.
Since I had successfully substituted ground turkey for ground beef previously, I thought this recipe might work. As it turned out, I also had some mushrooms and some whipping cream that needed to be used.
The sauce in her recipe for Suprêmes de Volaille aux Champignons. (Chicken Breasts with Mushrooms and Cream) on page 269 of Volume 1 sounded good, so I decided to marry the two recipes, with some slight variations. The result was so tasty, that I decided to make it again and add it to my posts!
Ingredients for Turkey Patties
I used the following ingredients for the turkey patties: 97% lean ground turkey, finely chopped onion, unsalted butter, salt, pepper, thyme and egg.
Making the Turkey Patties
I started by slowly cooking the onion in 2 Tablespoons of unsalted butter for about 10 minutes. Per the recipe, the goal was to produce very tender cooked onions that were not browned.
Once the onions were cooked, I placed them into a bowl and let them cool. Then, I added the turkey, butter, spices and egg to the bowl. After that, I combined the mixture with a wooden spoon until it was thoroughly blended.
Next, I formed the mixture into four 6-ounce patties that were about 4 1/4-inches in diameter and 3/4-inch thick. I only wanted to use two of the patties, for our dinner, so I froze the other two for a later dinner.
Ingredients for the Mushroom Cream Sauce
Once the patties were ready to cook, I turned my attention to preparing the mise en place for the mushroom cream sauce. I used the following ingredients: heavy cream, mushrooms, shallots, vermouth, Maderia, olive oil, butter, salt and pepper.
Preparing the Turkey Patties with Mushroom Cream Sauce
Before I cooked the turkey patties, I coated them lightly in flour. Then, I placed 1 Tablespoon of butter and 1 Tablespoon of olive oil into a large skillet set it over a moderately high heat. When the foam from the butter began to subside, I added two patties. After about two minutes, I lowered the heat to medium and sautéed the patties for about 5 minutes on each side. Because it was poultry, I ensured that the patties were well done. A total of 10 minutes was perfect!
When they were done, I removed the patties from the pan and placed them on paper towels to drain. To the same pan, I added the minced shallots and cooked them for about a minute.
Then, I added the mushrooms to the shallots. I cooked them for another minute or two.
Next, I added the vermouth and Maderia to the mushroom/shallot mixture. I turned the heat up to high to reduce the liquids to a syrup. This took a couple of minutes.
Finally, I added the cream and brought it to a boil to thicken it slightly.
I tasted the sauce, and decided that it didn’t need any salt or pepper. All I could think of was WOW!
I served the turkey patties with the mushroom cream sauce, some fresh vegetables, and a nice Chardonnay. Yum!
For an updated version of the this recipe, try my Amazing Turkey Burgers with Mushroom Cream Sauce.
Turkey Patties with Mushroom Cream Sauce
- 3/4 cup finely minced yellow onion 1 medium onion
- 2 Tablespoons unsalted butter
- 1 1/4 pounds extra lean 97%ground turkey
- 2 Tablespoons softened unsalted butter
- 1 teaspoon Kosher salt
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
- 1 large egg
- 1/2 cup all-purpose flour spread on a plate
- 1 Tablespoon butter and 1 Tablespoon olive oil
Mushroom Cream Sauce
- 1 Tablespoon finely minced shallot
- 4 ounces chopped fresh mushrooms
- 1/4 cup dry white vermouth See Tip 1
- 1/4 cup Madeira See Tip 1
- 1 cup heavy cream
- Salt and freshly ground pepper to taste
- Melt 2 Tablespoons unsalted butter in a skillet over medium low to medium heat. Add the onions and for about 10 minutes until very tender, but not browned. Place in a large mixing bowl to cool.
- Add the turkey, 2 Tablespoons softened unsalted butter, seasonings and egg to the onions in the mixing bowl. Mix vigorously with a wooden spoon to blend thoroughly. Correct the seasonings.
- Separate the turkey mixture into four portions, and form into patties 3/4-inch thick. Cover with wax paper and refrigerate until ready to use.
- Just before sautéeing, roll the patties lightly in the flour; shake off the excess flour.
- Place the butter and olive oil in a large skillet and set over moderately high heat. When the butter foam begins to subside, add the patties and cook for about 2 minutes. Lower the heat to medium and continue cooking for an additional 3 minutes. Turn and cook for 5 minutes more (a total of 10 minutes). Place the patties on paper towels to drain, and keep warm while finishing the sauce.
Mushroom Cream Sauce
- In the same pan used to cook the patties, add the shallots; sauté for about a minute without browning. Stir in the mushrooms and sauté lightly for a minute or two without browning. Pour in the liquid and boil down quickly over high heat until the liquid is syrupy. Stir in the cream and boil down again over high heat until the cream has thickened slightly. Remove from the heat; taste carefully for seasoning.
- Pour the sauce over the turkey patties and serve. Yield: 4 servings.