| 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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