Open-Face Turkey Burgers with Potpie Gravy

October 2010
Open-Face Turkey Burgers with Potpie Gravy

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I didnt really grow up with chicken potpie. We made chicken with dumplings or chicken and biscuitsheavy on the chicken, easy on the dumpling or biscuit.As a cook, chicken potpie is a recipe I riff on often. Ive made knife-and-fork ground turkey burgers with potpie gravy, quick handheld potpie turnovers,and 30-Minute Meals like chicken fricassee, chicken and biscuits, and chicken and dumplings.

Makes: 4 servings

  • 2 pounds ground turkey breast
  • 1/4 cup chopped chives
  • 1/4 cup dill, chopped
  • 1/4 cup flat-leaf parsley leaves, chopped
  • 2 tablespoons dijon mustard
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 3 tablespoons butter
  • 2 large shallots, chopped
  • 2 carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 1/2 cup peas
  • 4 sandwich-size english muffins, toasted
  1. In a bowl, combine the turkey, chives, dill, parsley and mustard; season with salt and pepper. Form 4 patties.
  2. In a nonstick skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the burgers and cook through, turning once, 12 to 14 minutes.
  3. Meanwhile, in a saucepan, melt the butter over medium heat. Add the shallots, carrots and celery and cook until softened, 7 to 8 minutes; season with salt and pepper. Sprinkle with the flour and stir for 1 minute, then whisk in the stock and cook until thickened, 3 to 4 minutes. Stir in the peas and heat through.
  4. Top each toasted muffin bottom with a burger and some potpie gravy. Cover with the muffin tops and serve.