Preheat your oven to 350°F, and line a jelly roll pan with parchment paper.
Whisk the egg in a large bowl. Gently mix in the turkey, onion, milk beverage, breadcrumbs, pumpkin pie spice, and ½ teaspoon salt.
Form the turkey mixture into 8 (4 x 2½-inch) loaves and place them on your prepared pan.
Bake for 40 minutes or until the internal temperature of the mini turkey loaves reaches 165°F.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally.
In a medium bowl, whisk together the stock and flour. Add the slurry to your skillet and cook 3 minutes or until thickened, whisking occasionally. Whisk in the yogurt or sour cream alternative, pepper, and remaining ½ teaspoon salt.
Serve the loaves topped with the gravy sprinkled with parsley.
Notes
Chef Tip: To freeze loaves, prepare recipe through step 2, but do not bake; freeze 2 hours or until frozen. Wrap loaves tightly with plastic wrap and freeze in freezer-safe zip-top plastic bags up to 3 months. Thaw loaves in the refrigerator overnight then bake on a parchment-lined rimmed baking pan at 350°F for 40 minutes or until internal temperature reaches 165°F. Proceed with step 3 to prepare gravy.