| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Turkey, Salli’s | 8 | Servings | |
INGREDIENTS
| 4 | sl | Firm textured bread, trimmed |
| Of crusts and cubed | ||
| 3/4 | c | Chicken broth |
| 1 | ts | Vegetable oil |
| 1/2 | c | Finely chopped shallots |
| 1/2 | c | Finely chopped celery |
| 1 1/2 | ts | Dried sage, crushed |
| 1 | tb | Minced fresh sage |
| 3/4 | ts | Dried thyme |
| 1/2 | ts | Dried marjoram |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 1/4 | ts | Dried orange peel |
| 2 | lb | Ground raw turkey |
| 2 | Egg whites, lightly beaten |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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