Leftover Turkey And Stilton Patties With Creamy Mushroom Sauce Recipes

LEFTOVER TURKEY AND STILTON PATTIES WITH CREAMY MUSHROOM SAUCE

Steps:

• Cut the Stilton cheese into 5mm (1/4in) cubes. Mix the chopped fresh herbs with the fresh breadcrumbs.
• Roughly cut the cooked turkey meat into pieces and place in a food processor with three eggs, the mustard and the crushed garlic. Process until the mixture forms a fine paste. Season well with salt and pepper.
• Divide the turkey mixture into 12 rounds. On a lightly floured surface, pat each round into a flat circle about 6.5cm (21/2in) in diameter. Put a cube of cheese in the centre and gently bring the turkey mixture around to cover completely. Dust each patty with flour, brush with the remaining beaten egg and roll in the breadcrumb mixture. Refrigerate, uncovered, while you make the sauce.
• To make the mushroom sauce, finely slice the mushrooms. Melt the butter in a frying pan and cook the mushrooms for 5min over a high heat. Pour in the vermouth, bring to the boil and bubble until reduced by half. Add the crème fraîche, return to the boil and bubble for a further 10min or until the mixture is syrupy. Season.
• To cook the patties, shallow-fry for 3min on each side (see Cook's Tip). Drain well on absorbent kitchen paper. Serve the patties with the mushroom sauce.

TURKEY PATTIES WITH MUSHROOM SAUCE

Steps:

• In a medium bowl, stir together turkey, basil, salt, pepper, and garlic powder. Form into 4 patties.
• In a large nonstick skillet, heat 1 T. oil over medium-high heat, swirling to coat the bottom. Cook the patties for 5 minutes; turn over and cook for 4 minutes, or until no longer pink in the center. Transfer to a plate, and cover to keep warm.
• Still on medium high, heat the remaining 1 1/2 teaspoons oil in the skillet, swirling to coat the bottom. Cook the mushrooms, onion, and cayenne for 4 minutes, or until the onion is soft, stirring frequently. Remove from heat.
• To serve, spread the mustard over the patties, and top with the mushroom mixture.