I know it’s been a VERY long time since I’ve posted, but my life has gotten very, very busy! So far this year, I’ve been juggling my job, a new puppy (her name is Honey), planning and preparing for my brother’s wedding and I’m working on a new website called JotandGot. Always on my grind! Making moves, son! But I digress.
My best friend Lindsey makes a mini-Thanksgiving dinner which actually includes cooking a turkey breast and all the fixins’. I found a recipe on AllRecipes and tweaked it to suite my own tastes.
I’m not sure if you like cranberry sauce, but I do so I used it to add an extra element to it. If you decide to go this route, I would start it before you make the meatloaf because it takes a while for it to reduce and cool. Hope you like it!
- 1 pound ground turkey (I used 93/7)
- 1 cups chicken-flavor stuffing mix
- 2 eggs; beaten
- 1/4 cup milk or chicken stock
- 2 tbsp olive oil
- 1 rib of celery, finely chopped
- 1 small onion, finely chopped
- Salt and pepper
- Onion soup mix (optional)
- ½ tsp sage (optional)
- Cranberry Glaze (optional; see below for recipe)
1. Preheat oven to 350 degrees F.
2. Mix all together in a bowl. If the mixture is too wet, just add more stuffing until it can hold a shape.
3. Season as you would a turkey. I used onion soup, sage and salt and pepper, but use whatever you like!
4. I like making free-form loafs, but use a loaf pan if you prefer. Bake for 30-45 mins until temperature reads 165 degrees F in center of loaf.
5. Serve with gravy or coat with cranberry glaze.
- 2 cups cranberry juice
- 1 ½ tbsp of sugar
1. Put juice and sugar in a small sauce pan.
2. Heat until rapidly boiling, medium-high heat.
3. Let reduce until it’s about ¼ the original size. It’ll take about 15-20 mins.
4. Put in a small bowl and let it cool (you can try putting it in the refrigerator to help the process along). It will thicken as it cools.
5. Drizzle or baste meatloaf with glaze.