1 1/4 lbs ground turkey breast (mrs g 'cause she's got great ones) or 1 1/2 lbs lean ground turkey (mrs g 'cause she's got great ones) |
1/2 teaspoon kosher salt, plus more to taste |
1/2-3/4 teaspoon fresh ground black pepper, plus more to taste |
3 tablespoons white wine, mine was pinot grigio (ncmysteryshopper 'cause she as cool as a tall glass of) |
1 tablespoon dijon mustard (laury 'cause she's up to snuff) |
1/4 cup grated vidalia onion (saturn 'cause she hails from canada's onion capital and adds a little kick) |
1 -2 garlic clove, minced (pannan 'cause she is well seasoned and works with everything) |
1 1/4 teaspoons thyme (susie d 'cause she could use lots more) |
1/2 teaspoon dried sage (nimz 'cause she is wise and has a gentle soft side) |
1/3 cup breadcrumbs (me 'cause i keep things together) |
3 ounces goat cheese (if using jack or mozzarella, grate or chop) or 3 ounces monterey jack cheese (if using jack or mozzarella, grate or chop) or 3 ounces fresh mozzarella cheese (if using jack or mozzarella, grate or chop) |
2 tablespoons white wine (like ncms it's everywhere) |
1 tablespoon olive oil (leslie 'cause she's smooth and keeps all the pieces working) |
1 large vidalia onion, halved and cut into thin half rings |
2 cups sliced cremini mushrooms (kzbhansen 'cause she tops off our team so nicely) |
1/3-1/2 cup white wine |
2 teaspoons butter |
4 roasted sweet red peppers, halves jarred (mama's kitchen 'cause she is sweet and fiery) |
8 slices sourdough bread, cut in to thickish slices about 3/8 inch (elmotoo 'cause she is buntabulous and it just wouldn't be the same without her) |