1 lb. ground turkey
1/4 tsp. each salt and pepper
1/4 tsp. each dried sage, thyme, marjoram, and rosemary
4 tbsp. minced green onions
1 egg white
1/2 c. fresh bread crumbs
1 to 2 tbsp. olive oil
1/3 c. chicken broth
1/3 c. dry white wine
2 tsp. Dijon style mustard
2 tsp. cornstarch
1 tbsp. water
Green onions, minced, for garnish

Combine the ground turkey, salt, pepper, sage, thyme, marjoram, rosemary, 2 tablespoons green onions, egg white and bread crumbs. Stir with a fork to combine thoroughly. Shape into 4 patties each about 1 inch thick. Heat oil in a large, heavy skillet. Cook over medium heat 5 to 7 minutes on each side. Sides to be crusty, inside completely cooked. Place on serving dish. Add remaining green onions to skillet. Saute a minute. Add broth, wine, and mustard, stirring up bits in skillet. When boiling, add cornstarch, dissolved in 1 tablespoon water. Cook for a minute until just thickened. Pour over patties. Sprinkle with green onions, if used. Serve.

Good served with lima beans, biscuits and crisp green salad.