2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup reduced-sodium chicken broth
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1-1/2 teaspoons Dijon mustard
Instructions
In a large bowl, combine the stuffing, egg substitute, tarragon and pepper. Crumble turkey over mixture and mix well. Shape into four patties.
In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4-5 minutes on each side or until a meat thermometer reads 165°. Remove and keep warm.
For sauce, stir the broth, tarragon and mustard into the skillet. Bring to a boil; cook until liquid is reduced to about 1/4 cup. Serve with turkey patties. Yield- 2 servings.
Originally Submitted
8/5/2010
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