TURKEY LOAF WITH GRAVY RECIPES

TURKEY LOAF (LEFTOVER TURKEY, STUFFING AND GRAVY) RECIPE ...

Turkey Loaf (Leftover Turkey, Stuffing and Gravy) Recipe ... image

From my collection of handwritten recipes 1964. Note: This is how this was written so I guess the amounts are up to how you want it.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 6

Ingredients

leftover turkey
onion
salt and pepper
gravy
leftover prepared stuffing
egg

Steps:

Remove the meat from the bones and put through coarse blade of grinder together with onion. Season to taste with salt and pepper, some leftover gravy and stuffing. To each 2 cups of meat add 1 beaten egg. Bake in a loaf pan in a moderate oven (350*) for 1 hour. Serve with hot turkey gravy.

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

SKILLET TURKEY MEATLOAVES WITH MUSHROOM GRAVY | SOUTHERN ...

Skillet Turkey Meatloaves with Mushroom Gravy | Southern ... image

This one-pot meal will be a weeknight staple.

Provided by Lisa Cericola

Total Time 1 hours 5 minutes

Number Of Ingredients 16

Ingredients

1 pound 85/15 lean ground turkey (white and dark meat)
½ cup finely chopped yellow onion (from 1 small onion)
? cup panko breadcrumbs
2 teaspoons Worcestershire sauce
2?½ tablespoons extra-virgin olive oil, divided
3 teaspoons finely chopped garlic (from 3 large cloves), divided
3 teaspoons fresh thyme leaves, divided, plus more for garnish
1?½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
8 ounces fresh Brussels sprouts, trimmed and halved (2 cups)
3 medium carrots (halved lengthwise if wider than ¾ inch), sliced on an angle into 1-inch pieces (1? cups)
1 tablespoon unsalted butter
1 (8-oz.) pkg. fresh sliced cremini mushrooms (about 3 cups)
1 tablespoon all-purpose flour
1 cup unsalted chicken stock
Hot cooked mashed potatoes, for serving

Steps:

Preheat oven to 450°F. Place turkey, onion, panko, Worcestershire sauce, 1½ tablespoons of the oil, 2 teaspoons of the garlic, 2 teaspoons of the thyme, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl; gently mix together using your hands just until incorporated. Divide turkey mixture evenly into 4 portions, and form each portion into a football-shaped loaf about 4 inches long and 1½ inches thick (don't pack the mixture too tightly). Set aside.
Place Brussels sprouts and carrots in a large cast-iron skillet. Add ¼ teaspoon of the salt and remaining 1 tablespoon oil; toss to coat, and spread in an even layer. Arrange uncooked meatloaves on top of vegetable mixture. Bake in preheated oven until vegetables are browned and tender and a thermometer inserted into thickest portion of each meatloaf registers 165°F, about 25 minutes.
Remove skillet from oven. Transfer meatloaves and vegetable mixture to a platter, or divide evenly among 4 plates. Cover with aluminum foil to keep warm. Do not wipe skillet clean.
Add butter to skillet, and melt over medium-high until sizzling. Add mushrooms in an even layer. Cook, undisturbed, until bottom sides are lightly browned, about 4 minutes. Stir mushrooms. Cook, stirring often, until tender, about 2 minutes. Sprinkle with flour, and stir in remaining 1 teaspoon each garlic and thyme. Cook, stirring constantly, 1 minute. Slowly stir in stock, scraping up any flour stuck to bottom of skillet. Bring to a simmer over medium, stirring occasionally. Simmer, stirring often, until thickened to desired consistency, 4 to 5 minutes. Remove from heat; stir in remaining ¼ teaspoon each salt and pepper.
Serve meatloaves and vegetables alongside hot cooked mashed potatoes; top with gravy. Garnish with additional thyme leaves.

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TURKEY LOAF (LEFTOVER TURKEY, STUFFING AND GRAVY) RECIPE ...

From my collection of handwritten recipes 1964. Note: This is how this was written so I guess the amounts are up to how you want it.
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