Saged turkey loaf
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Firm textured bread, trimmed |
| 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 | Egg whites, lightly beaten | |
Directions
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.