- 4
Ingredients
- 1 pound ground turkey breast
- 1 rib celery with leafy top, finely chopped
- 1 large shallot, finely chopped
- 1/2 teaspoon poultry seasoning or ground thyme
- 1/2 teaspoon paprika
- 3 slices white bread, finely ground
- 1/2 cup milk
- 1 large egg
- 1/2 cup grated Parmigiano-Reggiano (2 generous handfuls)
- Flat-leaf parsley, finely chopped (a generous handful)
- Salt and freshly ground pepper
- 4 slices baked ham
- 1/4- 1/3 pound thinly sliced fontina or Swiss cheese
- 1/2 cup dry bread crumbs
- Olive oil, for frying
- Whole-berry cranberry sauce, or chutney
Preparation
Step 1
In a medium bowl, combine the turkey, celery, shallot, poultry seasoning and paprika. In a small bowl, combine the ground bread and milk and then squeeze the crumbs as you transfer them to the meat mixture. Mix in the egg, Parmigiano-Reggiano and parsley and season with salt and pepper.
Spread a foot-long piece of wax paper on a work surface. Using a rubber spatula, spread half the meat mixture on the wax paper to form an 8-inch-square. Top with the ham and fontina cheese, then the remaining meat mixture, forming the same square shape. Seal the edges to enclose. Cut into 4 square patties and coat each in the bread crumbs.
In a large skillet, heat 1 inch olive oil over medium-high heat. Add the patties and fry, turning once, until browned, about 10 minutes. Drain on paper towels and sprinkle with salt.
Serve with the cranberry sauce.
Tip
PAIR WITH
The Little Penguin Chardonnay 2005 (Australia)
Tip
Swap it
Use ground chicken or pork in place of the turkey.