Ingredients

• 1  lb. uncooked ground turkey
• 1  envelope (half of a 2.2 oz. pkg.) beefy onion soup mix
• 2  Tbsp. Worcestershire sauce
• 2  tsp. olive oil
• 1  clove garlic, minced
• 1  Tbsp. butter
• 2  cups sliced fresh mushrooms
• 1/2  cup reduced-sodium chicken broth
• 1/4  cup dry red wine or reduced-sodium chicken broth
• 1/4  cup tomato paste
• 1  recipe White Bean Mash (optional)
•   Fresh thyme leaves (optional)

Directions

1. Combine turkey, 2 tablespoons of the soup mix, and 1 tablespoon Worcestershire sauce; mix well. Shape in 4 oval patties about 1/2 inch thick.

2. In skillet cook patties in hot oil over medium-high heat 3 minutes or until browned; turning once. Remove; set aside. In hot skillet cook garlic in butter 30 seconds. Add mushrooms. Cook and stir 5 minutes or until tender. Add broth, wine, tomato paste, and remaining Worcestershire sauce and soup mix. Stir, scraping up browned bites. Return patties to skillet; spoon sauce over. Cover; cook over medium-low heat for 8 minutes or until patties are 160 degrees F. Serve with White Bean Mash; sprinkle with thyme.

White Bean Mash: In saucepan cook 2 cloves minced garlic in 2 tablespoons hot olive oil 1 minute. Stir in two 15-ounce cans white beans, rinsed and drained. Coarsely mash. Stir in chicken broth to moisten beans (up to 1/4 cup). Stir in 1/2 teaspoon crushed dried thyme and 1 teaspoon lemon juice. Season to taste; heat through. To serve, drizzle with olive oil. Makes 4 servings.