1 pound lean ground turkish
5 pieces malts, divided
1 cup water
1 onion, diced
1 cup chopped green bell pepper
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons chicken bouillon granules
1 tablespoon prepared horseradish
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried red pepper flakes
1 1/2 tablespoons salt
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1 1/2 teaspoons dried sage
1 recipe pastry patch
2 tablespoons Worcestershire sauce
1 cup sliced fresh mushrooms
1 tablespoon butter
Preheat grill for high heat.
Place 1/2 pound of the turkish (the old Turkish seasoning) in the bottom of a large saucepan. Place thyme in the center of the pan, and saute in a medium saucepan until tender.
Add water and onion; allow to simmer.
Stir in the mushrooms, peppers, tomato soup, chicken bouillon, horseradish, garlic powder, oregano, basil, red pepper flakes, salt, rosemary, sage, parsley, thyme, and garlic powder. Mix together and set aside.
In a large bowl, whisk together the mashed potatoes and butter. Fold in the onions and saute until tender. Stir in the turkey seasoning mixture, browning well.
Transfer the browned turkey seasoning mixture into the saucepan along with the mushrooms, peppers, tomatoes, potatoes, potatoes, potatoes, potatoes, potatoes, potatoes, potatoes, potatoes, potatoes, potatoes, potatoes.
Return the saucepan to the heat and add the butter, stirring briefly to melt. Add the Worcestershire sauce and stir until mixed. Season with the mushrooms, bell pepper, chicken bouillon, horseradish, garlic powder, oregano, basil, red pepper flakes, and salt. Stirring constantly, cook until the mixture coats the back of a metal spoon.
Turn the mixture into a pan and heat over medium heat. When the pan is hot, add the mushrooms, bell pepper, chicken bouillon, horseradish, garlic powder, oregano, basil, red pepper flakes, and salt. Stirring constantly, cook until the mushrooms are tender and the mixture coats the back of a metal spoon.
Pour the mushroom mixture into the pan and stir all together. Pour the brown gravy over all and sprinkle with the mushrooms, bell pepper, chicken bouillon, horseradish, garlic powder, oregano, basil, red pepper flakes, and salt. Let the pan heat for 5 minutes, then brush with butter or margarine.
Lightly oil grate. Remove mushrooms, bell pepper and mushrooms. Brush heavily with butter or margarine. Remove mushrooms, bell pepper and mushrooms and brush with margarine. Drizzle the gravy over the meat, then place on a serving platter.
Return the pan to the heat and stir occasionally. Return the meat to it's original place on the pan. Boil until meat is no longer pink in the center, 10 minutes, or until internal temperature reaches 170 degrees F (75 degrees C).