Turkey Patties in Mushroom Wine Sauce

Combine ground turkey, egg, salt, Italian herb blend, and cracked pepper in a mixing bowl, stirring gently until just incorporated; do not overmix.

Divide the turkey mixture into 4 equal portions and shape each into a 3-inch-wide patty, about ¾-inch thick.

Heat 1 tsp margarine in a large skillet over medium-high heat until melted and foaming.

Place turkey patties in the hot skillet and cook for 4-5 minutes per side until lightly browned and cooked through.

Transfer the cooked patties to a warm plate and set aside.

Reduce heat to medium and add the remaining 1 tsp margarine to the skillet.

Add the sliced mushrooms and chopped onion to the skillet, stirring occasionally until the mushrooms release their liquid and the onion becomes translucent, about 5 minutes.

Pour the dry red wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon; simmer for 2-3 minutes to reduce slightly.

Return the turkey patties to the skillet, nestling them into the mushroom wine sauce.

Simmer gently for 3-4 minutes to allow the flavors to meld and heat the patties through.

Transfer the turkey patties and mushroom wine sauce to a serving platter or individual plates, spooning the sauce generously over each patty.