Turkey Meat Loaf Rachael Ray Recipe 455

Steps:

• Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
• Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Steps:

• 1. Preheat the oven to 375 degrees . Place the red bell pepper, carrot, onion and garlic in a food processor and pulse until the mixture is finely chopped. In a medium skillet, heat the olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 minutes. 2. In a large mixing bowl, combine the vegetables, turkey, pork, bread crumbs, eggs, salt, Worcestershire sauce and ketchup and mix well. Place the meat mixture in a 9-by-13-inch baking dish and, using your hands, form it into a loaf. Cover the loaf with the bacon strips. Bake the meat loaf, uncovered, until cooked through, about 1 hour. 3. Pour off the melted fat, slice the meat loaf and serve.

Steps:

• Preheat the oven to 400 degrees F. Heat the butter and EVOO in a large skillet over medium heat. Add the thyme, celery, apples, onions, and salt and pepper to taste and cook until tender, 7 to 8 minutes. Transfer the mixture to a bowl and let cool. Pulse the stuffing cubes in a food processor until crumbs form, then transfer to a bowl and moisten with the chicken stock to soften. Cover the cranberries with hot water in a bowl and let soften, then drain. Put the turkey in a large bowl and sprinkle with salt and pepper. Add the stuffing crumbs, apple mixture, cranberries, cheese, poultry seasoning and egg and mix gently to combine. On a parchment-lined baking sheet, form the turkey mixture into a loaf that is 10 inches long and 4 inches high. Drizzle with EVOO and bake until golden and cooked through, 50 to 60 minutes. Slice the meatloaf and serve with Cider Gravy and cranberry sauce. Cook's Notes: Steamed green beans and mashed sweet potatoes are great alongside this meatloaf. For the sweet potatoes, boil 1 peeled and cubed potato per person until tender, then mash with chicken stock, salt, pepper, nutmeg and maple syrup to taste. The meatloaf can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven or slice and heat in a pan with chicken stock. The gravy, without the egg yolk, can be made ahead of time and refrigerated. Reheat over medium heat and add the egg yolk as directed.
• Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 2 minutes. Whisk in the stock, cider and Worcestershire sauce. Season with salt and lots of pepper. Simmer until the gravy is thick enough to coat the back of a spoon. Lightly beat the egg yolk, if using, in a medium bowl. Slowly pour in some of the gravy, whisking constantly to temper the yolk. Whisk in the remaining gravy. Transfer to a gravy boat or serving dish and garnish with parsley, if desired.

Steps:

• Preheat the oven to 400 degrees F.
• Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill.
• Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool.
• Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes.
• Serve individual meatloaves with the cranberry sauce on the side.

Steps:

• In medium skillet over medium high heat, saute onion, celery in oil/butter until soft.
• Add apple and continue cooking another 3 minutes.
• Place in a bowl and let cool.
• Add the crumbs, seasonings, parsley, mustard, egg and turkey.
• Mix and shape into 4 patties.
• In small bowl combine cranberry sauce, sour cream and chives.
• set aside.
• In large non stick skillet over medium high heat, fry the patties until done.
• top with cheese and let melt slightly.
• Meanwhile gently toast cut buns.
• On bottom bun, place some onion, lettuce leaf, patty and spoon on some sauce.
• Place top on the patty.
• Serve with your favorite crudities.