In a bowl, combine stuffing, egg substitute, tarragon and pepper. Crumble turkey over mixture and mix well. Shape into four patties. In a nonstick skillet coated with nonstick cooking spray, cook patties over medium heat for 4 minutes on each side or until juices run clear and meat thermometer reads 165°. Remove and keep warm.
For sauce, add broth, tarragon and mustard to the skillet; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced by three-fourths. Serve with turkey patties.
Ingredients
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1/2 cup crushed corn bread stuffing
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1/4 cup egg substitute
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2 tablespoons minced fresh tarragon or 2 teaspoon dried tarragon
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1/4 teaspoon pepper
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1/2 pound lean ground turkey
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Tarragon-Mustard Sauce
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1 cup reduced sodium chicken broth
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2 tablespoons minced fresh tarragon or 2 teaspoon dried tarragon
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1 1/2 teaspoons Dijon mustard
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