Turkey Stuffing Loaf
I know what you're thinking -- this sounds like some weird Betty Crocker meal. But it is really, really good. Great to have when it isn't really near Thanksgiving, but you need a little boost. Or, as I've done tonight, make it as a Thanksgiving dress rehearsal.
2.5 lbs ground turkey (use the 7% lean stuff)
one onion, finely minced or grated
1 egg
1 cup bread crumbs
1/4 cup parsely, fresh and minced
salt (about 1 tsp) and pepper
1/2 cup half and half or milk
1 1/2 tsp Bell's seasoning (poultry seasoning)
Stuffing
1/2 bag of stuffing -- whatever brand you usually use (or use your own bread cubes, toasted,
just add some additional Bell's seasoning to it to flavor and some more salt)
1/2 stick of butter
another onion, diced
about 1/2 cup chopped celery
boiling water to moisten the bread cubes
salt/pepper to taste.
Mix meatloaf ingredients in a large bowl. Sautee onion and celery in butter for about 5 minutes. Add stuffing cubes, stir for a minute. Add boiling water to moisten, don't make it too soggy, but not too dry either. Remove from heat, season with salt and pepper.
In a large loaf pan (I actually use a 2.5 liter oblong casserole dish for this) which has been oiled with olive oil, put 1/2 the meatloaf. Put stuffing on top, in an even layer. Top with the remaining meatloaf (its a little tricky to get it into one flat layer, but you'll manage). Brush with olive oil, and scatter some slivered garlic on top.
Bake at 375 for one hour.
Serve with homemade cranberry sauce:
a bag of cranberries
a cup of sugar
a cup of OJ
a tsp or two of grated fresh ginger
zest of an orange
1/2 cup pecans.
Cook cranberries, ginger and zest in sugar and OJ until cranberries have popped. Add pecans after the stuff cools.
Carolyn