Turkey Stuffing Loaf and Homemade Cranberry Sauce

Turkey Stuffing Loaf and Homemade Cranberry Sauce

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.

2-1/2 lbs ground turkey (use the 7% lean stuff)
one onion, finely minced or grated
1 egg
1 cup bread crumbs
1/4 cup parsley, 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)

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. Sauté 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° F 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.



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