These are fantastic because they are single servings that you can keep for the week or divide among a table full of hungry people. Why are these good? Ground turkey is an excellent protein; the recipe uses better cooking alternatives like an egg white instead of whole eggs, olive oil, and oats instead of bread crumbs. Also included is a recipe for the accompanying mushroom sauce. Try these for something new and convenient:
Turkey Muffins
- 3 cups ground turkey breast
- 2 cloves garlic, finely minced
- 1 medium Spanish onion, finely diced
- 1 tbsp Dijon mustard
- 1/4 tsp freshly chopped thyme
- 2 egg whites
- 1/4 cup milk
- 1/2 cup crushed oats
- 1 tbsp Worcestershire sauce
- Splash of olive oil
- Salt and pepper to taste
- In a small frying pan over medium high heat, gently cook the diced onion and garlic in a splash of vegetable oil until soft and tender, about four or five minutes. Once cooked remove from heat and allow to cool.
- In a large mixing bowl, place the ground turkey, egg, milk and breadcrumbs. Season well with salt and pepper.
- Add the cooked and cooled onion and garlic, followed by the Dijon mustard, Worcestershire sauce and mix thoroughly. You may wish to fry a little of the mixture up in the pan to taste and check for seasoning.
- Once satisfied that the seasoning is correct, divide the mixture into six or eight muffin piece sizes and place into a lightly oiled muffin pan. Bake in a pre-heated oven at 350F to 375F degrees for approximately 35 to 40 minutes.
- Serves 6 to 8
Mushroom Sauce
- 2 cups mushrooms of your choice, sliced and diced
- 1/2 cup chicken broth
- 1/4 cup Madera
- 1 tbsp butter
- Splash of olive oil
- Salt and pepper to taste
- In a frying pan over medium-high heat, begin to sauté the mushrooms in a splash of olive oil, stirring and seasoning with salt and pepper.
- Once the mushrooms begin to soften, add Madera and reduce by half.
- Add the chicken broth and reduce by half.
- Remove from heat, add the butter to enrich your sauce and serve.
