It’s gotten really cold at night, but it’s so nice to see Spring has come and everything is starting to bloom. Tennessee is beautiful in every season, but Spring and Fall time are my favorites where you can really see the changes. I will miss comfort food a bit that winter brings every year, but it’s time to eat lighter meals and get ready for the summertime. I am sitting at my desk, thinking and writing about “lighter meals” while munching on some zucchini bread. So much for the lighter meals eh?!

I was craving it ever since I read a book that had described in detail about zucchini bread, if you read it you will know which book I am talking about because it was pretty memorable (WB), and of course I am drinking French roast vanilla coffee while listening to light music from my iPod. Kids are still asleep, and for me, this is a perfect Sunday morning, where I can write and work for several hours without any distraction, and the magic word “what’s for breakfast?”. I can indulge a little of a sweet bread for breakfast, right? It totally hits the spot at this moment.

One of my favorite gravy or sauces is the creamy mushroom sauce, although I love beef (brown) gravy. I could have made this with rice, pasta or even potatoes, but I didn’t simply because hubby and I devoured it with bread. No plates, just two forks, two hungry bellies and this pan in the middle of our table with the bread on the side. It was late afternoon, the kids were playing outside and we ate this without any manners, whatsoever, without talking, just focusing on the food in front. What? It’s not like I have to pretend in front of him, or vise versa, we’ve known each other for 17 years, after all! Manners are left behind after our first kid was born. LOL!

Anyhow… Originally, I wanted to make this with the ground lamb, but nearby grocery stores didn’t have any, it’s like they hid it just before Easter, and I didn’t want to drive to butcher’s place, so I had to saddle with the turkey, which is alright ’cause it was orgasmic!
This looks like Russian Stroganoff, doesn’t it? We see so many different recipes that it actually could be called turkey mushroom stroganoff, but to avoid people getting hyped over it and attacking me in the process, which believe it or not happened before I will just call it as it is.

Let me explain: I had a pleasure in these 5 years “knowing” lots of… Well, let’s say interesting people that like to voice their opinion more than you’d know, even if I named a dish certain way and it’s not made traditionally, email is waiting for me in the inbox, or from time to time they make an effort and leave a comment. I suppose that’s okay, we’re all a little bit nuts in one way or another, so your comments or emails to correct me in any way are more than welcome. I actually like real people, voicing their opinion, HOWEVER, now I am always prepared if anybody tries to explain why this dish or that dish is not (or it is) French, Italian, Russian, Greek, German etc.

Without further ado, here is my recipe…

Please read notes for more suggestions! 

5 from 1 vote

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Turkey Patties in Mushroom sauce

Course Main Course

Cuisine American

Keyword turkey, sauce, mushrooms, lunch, dinner

Servings 4 Servings

Author Sandra | Sandra's Easy Cooking

Ingredients

• 2 tsp. Butter
• 3 Scallions chopped
• 2 cups sliced mushrooms
• 1 tbsp. Garlic minced
• 2 sprigs fresh Thyme
• 1/8 tsp. Kosher Salt or Sea Salt
• 1/8 tsp. Ground Black pepper
• 1/2 tsp. Dried Red Chili Pepper

Sauce:

• 2 Tbsp. Organic Plain Yogurt
• 4 FL Oz Heavy Whipped Cream/or Half and Half
• Salt to taste

Turkey Patty:

• 1 lbs. 453g Ground Turkey
• 1 tsp. Salt
• 1/2 tsp. Ground Black Pepper
• 1/4 onion shredded or minced
• 1 tbsp. Olive Oil

Garnish:

• Chopped Chives OR Scallions green part

Instructions

1. First, in the large mixing bowl add ground turkey and season it. It can be in the fridge covered overnight. Make patties and cook in the frying pan with a few tbsp of oil, or grill it. It's done when it is golden on the outside, and the internal temperature of the turkey patty is at least 165° F, to kill potentially harmful bacteria. Once patties are done the cooking, set them aside. Read NOTES**
2. In the saute pan, or frying pan, add butter and let the butter slightly melt. Add chopped scallions, stir for a few seconds, then add minced garlic. Stir-fry for a minute or so, then add washed and sliced mushrooms and thyme leaves. Season with salt, black pepper, and red chili pepper. Cook for about 10 minutes on medium-high temperature, stir-frying it to prevent from burning.
3. Meanwhile, mix ingredients for the sauce. Pour over the mushrooms and turn down the heat on low, let it cook for 15 more minutes. Make sure to mix sauce and watch closely, do not cover it will bubble up. Once the sauce thickened and it's reduced to almost half, add cooked/grilled patties. Turn patties few times while the sauce is bubbling, before turning off the heat. Cover with the fitted lid and serve hot with rice, potatoes or macaroni.

Recipe Notes

You do not have to make a mixture for the Turkey Patties. You can use the shortcuts, brand suggestions: Ballpark, Purdue, Jenny O, etc. -Frozen (thaw first) or already made patties, ready to cook/grill. It is your choice which brand you prefer. Also, you can ADD Beef, Chicken, or Lamb. I added 4 thick patties, however, you can make smaller sized patties. Serving size: it should be for 4 people if you have sides. Turkey Seasoning: This is not a burger, if it's for a burger, usually I'd add sage and thyme to the meat mixture, as well as panko breadcrumbs and an egg. Since we are adding it in the sauce, it is just little seasoning for the meat, so it wouldn't be plain patty. Sour Cream would not work for this, although it will not have a bad outcome, it just will not look, nor taste the same. Yogurt: I am in LOVE with the "Stony Field-Organic". It is a bit pricey comparing it to the other brands, but it tastes fantastic. It is usually stored in the health/organic part of the grocery store.

Marinated Baked Chicken Drumsticks -I made this recipe so many times and my family is crazy about it. Without saying much, it made traffic, especially after I took this update shot.

I haven’t even thought it would actually come out that good so I wasn’t prepared anything or styling food…

I took it out of the oven and placed it on my stove, took a cam and made this shot. Let’s just say it got really good feedback regarding the recipe, which made me ecstatic that you guys liked it as much as I do. So this is my star recipe of the year!

Hello everybody,

Are you bringing XL sweat pants out yet? Holidays are not even over and I feel a need to start kicking up a notch on my stationary bike, so my belly doesn’t explode. I went from going 12-14 miles a day too.

Well, hardly 5m every few days since the holiday season officially started. My hips feel it! I am savory kind of girl, but after din-din, sweet tooth hit me and I NEED it.

Like I would eat bitter chocolate if I don’t have nothing in my “sweet” stash–which is rare but ya know what I mean! Don’t judge, it’s a girl thing… I think!:) 

Beef Yakisoba -Japanese Fried Noodles with Beef

I made a turkey for Christmas dinner plus side dishes, bread, salad etc. When I cook, I cook… Okay?! Nothing fancy, but real (full) dinner, that goes from one end of the table to the other.

I am just gonna say I overate big time. Why is food always sweeter over holidays? 

Anyhow! NEW YEAR! Wow! Personally, this year really flew by… I seriously can’t believe it’s almost 2015. It’s been stressful and exhausted on many occasions, mostly work related.

Potato and Leek Phyllo Pastry 

I managed to balance it well just like my life in general. I take a few steps back to think, observe, and talk before approaching any situation. However, it’s been so many great things that happen during this year. 

• I’ve been featured on Foodie the Foodie online cookbook, in more than several editions which made me happy. You can get the app on iTunes under foodie recipes (by Glam Media Inc.)
• I’ve been chosen as 2014 TOP Food blogger and #1 in a drink category of all free copycat recipes.
• Also, it might not mean much to you, but after 2+ years of waiting, I was finally accepted on BlogHer network. That was… That was amazing news ones I got the email that I’m in. I was and still am grateful to one person, and she knows who she is! 
• I finally started IG for @Sandraseasycooking and joined Kitchen Bowl which I wrote in one of the previous posts about it. It’s a candy land for foodies like me.  
• I had a pleasure working with amazing companies this year. Besides working relationship, I build a friendship and that matters to me the most. To name a few: 

Java Chai Latte

OK! As you can see I am sharing TOP 10 recipes on Sandra’s Easy Cooking for 2014. But before I start, I want to THANK YOU for all your support and love during 2014.

I honestly couldn’t do it without you, because when I see an email or comments it makes me happy and as I said before It melts my heart when I get a heartwarming email. So thank you so very much.

Slow Cooked Beef Stew

I hope, I won’t disappoint you in 2015! I want this year to be about you, about your suggestions so write or comment and tell me what recipe you would like me to make.

I pulled out top 20 countries that visited my blog the most during this year, so I am determined to make recipes from those countries this year, however, please, even if your country is not on the list don’t hesitate to write on [email protected], because I will be all ears when it comes to your suggestion. 

Spicy Sticky Baked Glazed Chicken

Black Bean Noodles -Jjajangmyeon

Baked Lemon Chicken Thighs

Sweet and Spicy Pork Tenderloin 

Spicy Gourmet Kimchi Ramyun 

Potatoessss!!! It is a staple of my house, like probably everywhere else in the world. We can turn so many amazing dishes out of potatoes, and it is comfort food for me.

If I tell you that I… Don’t laugh! OK! Here ya go, most of the time when we decide to eat out I look for places that serve good mashed potatoes, and yes I would order mashed potatoes like a main meal.

I know! I am weird, but honestly, I love potatoes, especially with an aftertaste of garlic and when you take it with beef gravy. Oh, Lord! I just made myself hungry again!

Speaking of a staple of the house, filo (phyllo) pastry that has many varieties of filling sweet or savory is the most traditional food in the Balkan Peninsula, as well countries that border South-East Europe region (aka Balkan).

Lots of dishes from that region have a strong history. Influence of the Ottoman Empire that ruled for over 500 years, left its cuisine’s mark on probably all the households. So, even today we enjoy many delicious recipes from that era, too.

Check my tasty potato recipes

It is so versatile and as much as I love burek (filo dough filled with ground beef and onion) or spinach and cheese, potato pita or in translation “pie” or “krompirusa” (krompir-usha/ krompir=potato) is one my favorite since childhood.

It is crunchy on the outside and soft on the inside. Slightly peppered shredded potatoes with onions has an amazing taste and they do compliment each other perfectly.

Since I do have that recipe on my blog from a while ago. So, I thought to add leeks and it gave me that much more aroma and flavor.

Perfect combination! I have to mention that the most authentic recipe is, of course, with homemade dough that is so thinly rolled out, much like phyllo sheets, but fresh and yes you can notice the difference.

On the other hand, I gave up because it would come out pretty much like a stone. Ok, you are allowed to laugh, but if you ever tried making it and failed miserably, then you certainly must know what I mean.

So, with that being said I am using a shortcut and these thin sheets work perfectly. We truly love this tasty potato and leek savory pastry.

Hey, if you decide to make Potato and Leek Phyllo Pastry, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

Pan I would recommend for his would be any oven safe skillet, preferably non stick, but you can most certainly use parchment paper if you would like.

Hamilton Beach Enameled Cast Iron Fry Pan 10-Inch

Lodge Cast Iron Baker’s Skillet 10.25 inch

 

Yield: 4 SERVINGS

Potato and Leek Phyllo Pastry

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Potato and Leek Phyllo Pastry Recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 russet potatoes, same size
• 1/2 yellow onion, shredded
• 2 Leeks, chopped
• 1 1/2 tsp ground black pepper
• 1 tsp vegetable seasoning such as McCormick’s
• 1/4 teaspoon salt, or to taste
• 1/2 lb phyllo dough sheets thawed if frozen, more if needed
• 2 tbsp olive oil

Instructions

1. Preheat oven on 400F (200C).
2. Shred potatoes and onion, and roughly chop leek. Mix, then add black pepper, vegetable seasoning and sea salt to taste.
3. Heat skillet and add a generous drizzle of oil, sauté potatoes, onions and leek mixture for 5-6 minutes, on medium high heat. Stir constantly, so it doesn’t burn, and the mixture is halfway cooked.
4. If phyllo sheets are thawed (which I would recommend keeping in the fridge for a day or two in advance), then take two sheets at a time (cover the rest with the kitchen towel while working). Spoon about 2 tablespoons of sautéed potatoes and leek on phyllo dough– try to be more in the middle. (See pics.) Roll twice, then fold in sides, then roll again until you reach the end.
5. Oil the baking pan, it can be a rectangular baking pan too, or keep it circular. Place each roll into the baking pan, and don’t brush oil on the pastry, but tap with the brush so thin dough won’t break.
6. Bake for 30-35 minutes or until the dough is golden brown. Once done you may butter it but it's good just the way it is.
7. Take it out of the oven and cover it with a clean kitchen towel for 5 minutes, before serving.
8. Serve with salad or any other side dishes.

Notes

Make sure to roll it carefully, that is why I use two sheets so it can hold filling better, but it also gives a nice bite. You can fill it with sauteed ground beef and onion, or anything else that you wish.
Make sure that you place leftover filo dough sheets in a closed large Ziploc bag to prevent from drying (fridge).
It can also be stored in the freezer.

Nutrition Information:

Yield:

2

Serving Size:

2
Amount Per Serving:Calories: 681Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 1041mgCarbohydrates: 110gFiber: 8gSugar: 6gProtein: 14g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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