- 2 tablespoons extra-virgin olive oil
- ¼ cup finely minced shallots
- 1 ½ pounds ground turkey
- 2 tablespoons finely chopped parsley
- 2 tablespoons Dijon mustard
- ¼ cup dry bread crumbs
- 1 tablespoon brandy
- ¼ cup chicken stock
- Salt and freshly ground black pepper
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
362 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 35 grams protein; 117 milligrams cholesterol; 254 milligrams sodium
- Heat one tablespoon of the oil in a heavy skillet. Saute the shallots over medium heat until they begin to turn golden. Remove the pan from the heat, scrape half the shallots into a mixing bowl and reserve the rest in a small dish.
- Add the turkey, one tablespoon parsley, one tablespoon mustard and the bread crumbs to the bowl. Mix until the ingredients are well blended. Shape the mixture into eight patties of equal size, each about three-fourths of an inch thick.
- Heat the remaining oil in the skillet. Add the patties and saute over medium heat about 10 minutes, turning them once, until they are cooked through. Remove the patties to a warm platter and cover with foil.
- Return the reserved shallots to the pan and stir in the remaining mustard along with the brandy and stock. Cook, stirring, a minute or two until the sauce thickens slightly. Season to taste with salt and pepper and stir in the remaining parsley.
- Pour the mixture over the patties and serve.