Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 slices | Firm textured bread, trimmed |
| \N \N | Of crusts and cubed |
| ¾ cup | Chicken broth |
| 1 teaspoon | Vegetable oil |
| ½ cup | Finely chopped shallots |
| ½ cup | Finely chopped celery |
| 1½ teaspoon | Dried sage, crushed |
| 1 tablespoon | Minced fresh sage |
| ¾ teaspoon | Dried thyme |
| ½ teaspoon | Dried marjoram |
| ½ teaspoon | Salt |
| ½ teaspoon | Black pepper |
| ½ teaspoon | White pepper |
| ¼ teaspoon | Dried orange peel |
| 2 pounds | Ground raw turkey |
| 2 \N | Egg whites, lightly beaten |
Preheat oven to 350. Place the bread and chicken broth in a small bowl and set aside. Heat the oil in a saute pan over medium heat; add the shallots and celery; cook and stir for 3 minutes. Add the spices including the orange peel. Cook and stir 1 minute. In a large mixing bowl, combine the bread, shallot mixture, turkey and egg whites.Mix well and pack into a lightly greased 9x5 loaf pan. Bake 1 hour and 20 minutes. Let sit 10 minutes before slicing. Optional: garnish with fresh sage leaves before baking.