Cranberry-Glazed Turkey Loaf w/Stuffing
Source of Recipe
submitted by Chickie
Recipe Introduction
Would love to have turkey but just don't want all those leftovers? This might be the answer you're looking for. Serve with some potatoes, a veggie and rolls and you've got your holiday meal! Makes great sandwiches, too.
List of Ingredients
4 Tbsp. unsalted Butter (1/2 cube)
2 cups finely chopped Onions
1/2 cup finely chopped Celery
1 tsp. Poultry Seasoning
1 Bay Leaf
2-1/2 lbs. Ground Turkey
3 Eggs, beaten
1/2 cup Rolled Oats
1-1/2 tsp. Salt
1 tsp. Black Pepper, freshly ground
1 6-oz. box top-of-the-stove Stuffing Mix, any flavor, prepared according to pkg. directions,
or 3 cups Homemade Stuffing.
1 12-oz. can Whole Cranberry, or Cranberry-Orange SauceRecipe
In a large skillet, melt the butter over medium heat. When it foams, add the onions, celery, poultry seasoning and bay leaf. Cover and cook, stirring once or twice, until the vegetables are lightly colored, about 8 to 10 minutes. Remove from heat; discard the bay leaf and allow the mixture to cool to room temperature.
Heat oven to 350�F. In a large bowl combine the turkey, eggs, onion mixture, oats, salt and pepper, mixing lightly with your fingers. Pat about half of the mixture into the bottom of a long, narrow 10-cup loaf pan, such as a bread pan, or into the bottom of a 10-cup Bundt pan that has been sprayed with a nonstick cooking spray. Using the back of a spoon, press a trench into the turkey mixture, running the length of the pan. Fill the trench
with the stuffing, using it all. Mound the remaining turkey mixture over the top of the stuffing, enclosing the stuffing completely.
Spread the cranberry sauce evenly over the top of the loaf, using it all.
Bake for about 1-1/4 hours, or until an instant-reading thermometer inserted in the turkey portion of the loaf registers 160�F. Let the loaf rest on a rack for 10 minutes before slicing.
Serves 8.
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