Time 1h10m Yield 4 servings. Number Of Ingredients 9 Steps:

In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender; cool slightly., In a large bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well. , Pat into a 9x5-in. loaf pan coated with cooking spray. Bake, uncovered, at 375° for 35 minutes., In a small bowl, combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until a thermometer reads 165° and juices run clear. Serve with remaining syrup mixture.

Time 40m Yield 2 servings. Number Of Ingredients 9 Steps:

In a small skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender; cool slightly. , In a small bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well. Shape into a 6x3-in. loaf., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes., In a small bowl, combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 165°. Serve with remaining syrup mixture.

Time 1h40m Yield 6 to 8 servings Number Of Ingredients 14 Steps:

Preheat the oven to 400 degrees F. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, ketchup, parsley, oregano, breadcrumbs, salt and pepper. Mix well with your hands. Shape into an 8-inch-by-5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees F and drizzle more ketchup all over the top of the loaf. Bake until a meat thermometer inserted into the center of the loaf reads 165 degrees F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.

Yield Serves about 10 as an entrée Number Of Ingredients 30 Steps:

  1. Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Season turkey inside and out with kosher salt and freshly ground pepper; be generous. Loosen up leg joints without tearing skin.
  2. Make the stuffing by roughly chopping the lemon , apple, onion, thyme, rosemary, sage, parsley and bay leaves into 1/2-inch pieces. Mix with oil. Put stuffing into cavity and truss the bird. Do not tie too tight.
  3. Start the stock at least 30 minutes before roasting the turkey. Place the wingtips and neck in a saucepan; add 6 cups of water. Bring to a boil. Skim off any foam. Reduce heat to a slow simmer. Add onion, celery, carrot, bay leaves, peppercorns and parsley stems. Allow to simmer about 2 1/2 hours. Strain stock and reserve. You should have about 3 cups.
  4. Make a paste by kneading 6 tablespoons unsalted butter with 1/4 cup flour. Rub this vigorously and thoroughly into the skin of the bird.
  5. Preheat the oven to 450 degrees. Sprinkle 4 tablespoons flour evenly on the bottom of a roasting pan. Place turkey on a rack in the pan. Allow time for turkey to come to room temperature if it is still cold to the touch.
  6. Place turkey in oven. Leave in oven for 40 minutes or until the bird is browned all over. Combine 8 tablespoons butter with 1 teaspoon of water and bring to a boil. Turn the oven down to 350 degrees and baste the turkey generously with the butter mixture. Repeat this process twice, once every 10 minutes, until basting liquid is used up. At this point, the turkey should be in the oven about 1 hour. Now baste 2 more times at intervals of 15 minutes, using pan drippings. At this point, the turkey has been in about 1 hour 30 minutes. Cook 20 minutes more without basting, to allow the skin to crisp. Remove from oven. Allow to rest at least 30 minutes before carving. Make the gravy during this resting period.
  7. To make the gravy, remove turkey to a serving platter. Place roasting pan directly on top of a burner on medium heat. Cook for about 5 minutes, allowing excess liquid to evaporate. Stir constantly. Now carefully remove any excess fat that has not combined with the flour to make a roux. Add the diced leek and cook for 1 minute. Slowly add 3 cups turkey stock, allowing the gravy to thicken as it comes to a boil. At this point it may be switched to a saucepan. Make sure that every bit of the pan drippings has been incorporated into the gravy. Add the giblets and simmer for about 15 minutes. Stir in the hard-boiled egg and remove from heat. Season to taste with freshly ground pepper and salt, if necessary.
  8. Carve the turkey and pass the gravy. Serve with country sausage and sage dressing and cranberry relish.

Time 1h45m Yield 8 Number Of Ingredients 7 Steps:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the turkey, egg, onion, and bread crumbs. Adjust the amount of bread crumbs as needed to make a stiff mixture. Season with salt and pepper. Transfer the mixture to a 9x5 inch loaf pan, and sprinkle with poultry seasoning. Bake 1 1/2 hour in the preheated oven, or until meat is cooked through and the internal temperature is at least 170 degrees F (70 degrees C) when taken with a meat thermometer.

Time 50m Yield 4 serving(s) Number Of Ingredients 9 Steps:

In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender. Remove from heat and cool slightly. In a large bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well. Pat into a greased 9x5 inch loaf pan. Bake, uncovered, at 375 for 35 minutes. Combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until a meat thermometer reads 165 and juices run clear. Serve with remaining syrup mixture.

Time 1h35m Yield 8 servings Number Of Ingredients 14 Steps:

Put bread in a bowl with milk and, using hands, mix together. Add turkey. In a small pan, melt butter and add celery, onion and garlic, and saute until cooked but still crunchy. Cool briefly, then add to turkey. Add curry, coriander, nutmeg, egg, salt and pepper and mix well. Preheat oven to 400 degrees. Put the mixture into a 6-cup loaf pan, packing it tightly with a spoon. Top with bay leaf and cover loosely with foil. Put pan into a larger pan half filled with water, place in oven and cook 1 hour. Let loaf rest about 15 minutes before slicing.

Time 2h Yield 6 serving(s) Number Of Ingredients 13 Steps:

In a large skillet, heat the oil and saute the garlic, celery, leeks and red pepper, stirring until slightly softened (about 4 mintues). Meanwhile, boil a kettle of water, and preheat the oven to 375º. Stir the mushrooms into the sauted mixture, cover the pan for a few minutes until the mushrooms start to give up their liquid. Remove the cover and saute longer until all the liquid has evaporated. Remove from the heat and set aside. In a large bowl, combine the turkey, egg, salt, pepper, nutmeg, bread crumbs, and parsley. Add the sauteed vegetables and combine the ingredients well. Transfer the turkey mixture to a lightly greased loaf pan (4"x8") and set the pan in a large, shallow baking dish. Place the pans in the preheated oven, pour the boiling water into the OUTER pan to a depth of about 1" and bake the loaf for 1 hr and 15 minutes. When cooked, remove the loaf pan from the outer pan and from the oven. Let rest for 15 minutes and then serve.

More about “vermont turkey loaf recipes”