Turkey Salisbury Steaks with White Bean Mash

Better Homes and Gardens, October 2009, Deepa Tuli’s winning recipe in the “Down To Earth Classics” Category

I can’t believe Ms. Tuli only won $200 for this recipe, because it’s priceless.  Yummy is just not a big enough word.  I use the fattiest ground turkey I can find. There just isn’t so much fat in turkey that it’s going to be too fatty, and that super lean stuff?  How do people eat it?  I think it could qualify as dried food.  I find with turkey, the quality and freshness are the entire equation.  If you don’t want to use red wine, you can substitute with chicken broth, but I think the red wine really adds flavor…the real stuff, not the cooking wine.  Cooking wine adds too much salt, and not the good kind.

1 lb uncooked ground turkey

1 envelope beefy onion soup mix

2 Tbsp. Worcestershire Sauce

2 tsp. olive oil

1 clove garlic, minced

1 Tbsp. butter

2 cups sliced fresh mushrooms (I prefer a darker variety)

1/2 cup chicken broth

1/4 cup dry red wine

1/4 cup tomato paste

Combine the turkey, 2 Tbsp. of the soup mix, and 1 Tbsp. of Worcestershire sauce; mix well.  Shape into oval patties, 1/2″ thick.

Cook patties in skillet in hot oil over medium heat 3 minutes or until browned, turning once.  Remove, set aside.  In that skillet cook garlic in butter for 30 seconds.  Add mushrooms, coking and stirring 5 minutes or until tender.  Add broth, wine, tomato paste, and remaining Worcestershire sauce and soup mix.  Stir, scraping up browned bits.  Return patties to skillet; spoon sauce over.  Cover and cook over medium-low heat for 8 minutes or until patties are 160 degrees.

 

White Bean Mash:

In saucepan cook 2 cloves of minced garlic in 2 Tbsp of hot oil for 1 minute.  Stir in about 30 oz of white beans (I use cannellini if I have them).  If you use canned, be sure to rinse and drain.  Coarsely mash.  Stir in chicken broth to moisten the beans (about 1/4 cup, maybe a bit more).  Stir in 1/2 tsp. crushed dried thyme and 1 tsp lemon juice.  Season to taste (salt and pepper are critical to this dish).  Heat through and drizzle with olive oil before serving.