Tempting Turkey Loaf
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground turkey
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | large |
onions
|
|
| 1 | tablespoon |
thyme
ground |
*
|
| 2 | cups |
bread crumbs
fine |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
mushrooms
chopped |
*
|
| 1 | x |
milk
or poultry stock, as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground turkey
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | large |
eggs
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | large |
onions
|
|
| 15 | ml |
thyme
ground |
*
|
| 473 | ml |
bread crumbs
fine |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
mushrooms
chopped |
*
|
| 1 | x |
milk
or poultry stock, as needed |
*
|
Directions
Preheat oven to 400℉ (200℃).
In mixing bowl, combine ground turkey with egg.
Sauté onions in non stick skillet until limp.
Add to turkey mixture alon with the bread crumbs, mushrooms, worchestershire sauce, parsley, thyme, salt and pepper; blend well.
The fat and moisture content of ground turkey can vary.
If the mixture is dry, moisten with milk or broth as needed.
Place in a non stick, or lightly oiled 9 x 5 x 3 inch loaf pan.
Top loaf with a piece of lightly oiled wax paper, and cover pan with foil.
Place loaf pan in a larger pan with boiling water to about ½ inch deep.
Bake at 400℉ (200℃) for ten minutes; reduce heat to 350℉ (180℃) and continue baking for one hour more or until firm.
Remove loaf from pan; let stand for 10 minutes before unmoulding.
Slice and serve plain or, if desired, with a fresh tomato sauce or mushroom gravy.
Makes six to eight servings.
