Ingredients
- 3 pounds lean ground turkey
- 2 envelope dry onion soup mix
- 1 cup Italian seasoned bread crumbs
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 packet mushroom dry soup mix
- 1 cup water
- 1/4 cup Worcestershire sauce
- 2 small cans diced mushrooms
Preparation
Step 1
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk. I did this in my mixer with paddle attachment. Shape into 8 large patties.
In a medium bowl, whisk together the cream of mushroom soup, mushroom mix, Worcestershire and water.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet.
Place 4 browned patties into the slow cooker, pour half the mushroom mix over top, add the other patties, stacking in the empty spaces left from the other patties. Pour the rest of the mushroom mix over the meat. Cook on the Low setting for 4 or 5 hours.
When patties are done, take out of the crock pot and set aside. Add can mushrooms to the left over gravy in the pot. Serve gravy over patties. Once cooled, both patties and gravy can be frozen separately.
I served these on a piece of garlic toast, and covered the whole thing in gravy.