Stuffed Turkey Loaf with Sweet Potato Frosting
2lbs lean ground turkey
2 med carrots, grated and chopped
1 lrg onion, chopped
2 cups mushrooms, chopped
2 cloves garlic, chopped
1/2 cup cream of celery soup, undiluted or milk
2 tbsp chili sauce or ketchup
1 tbsp dried rosemary, ground
1 tsp black pepper, ground
1 box Pepperidge Farms Stuffing
1 stalk of celery
1 small onion, chopped
2 tbsp savory, ground
Sweet Potato Frosting
1 lrg sweet potato (I mean large, use two if you are unsure)
1 tbsp brown sugar
1 tsp cinnamon, ground
salt and pepper
1. Preheat oven at 375F.
2. Combine carrots, onions, mushrooms, garlic, rosemary and pepper in large bowl. Add turkey, soup and chili sauce. Mix evenly with hands.
3. Lay out large sheets of wax paper and dust with flour. Lay turkey mixture out and roll flat until about an inch thick with rolling pin or bottle (I personally use a full bottle of Jameson's). Width should equal length of loaf pan. (see below)
4. Mix your dressing according to instructions on the box or make it from scratch (I sauteed onions and celery which I combined with my box dressing. I also added savory to make it taste more like traditional Newfoundland dressing). Distribute dressing/stuffing evenly over tukey mixture leaving small area at either end uncovered. (see below)
5. Roll turkey mixture into a loaf as you would roll a jelly-roll. Lightly press to connect join at end. (see below)
6. Place roll in loaf tin and bake for 1 hour or until internal temperature reaches 180-190F.
7. Boil sweet potato in salted water until soft. Drain (you may want to reserve some of the water for a gravy base) and mash. Add cinnamon, 3/4 tbsp brown sugar and salt and pepper to taste.
8. Take meatloaf out of oven when cooked. Cover top of loaf with uniform coating of potato mixture. Sprinkle remaining brown sugar on top of loaf. Broil for 5-10 minutes or until sugar begins to caramelize. Remove meatloaf from oven. (see below)
9. Let stand for 10 minutes. Slice and serve. (I served it with mushroom gravy - see below)
A few things I learned were, firstly, make your dressing/stuffing a little drier than you think as it absorbs a lot of the meat juices. Secondly, it is important to get that internal temperature up because, although it is a meatloaf, it is still poultry. And finally, it may be a little better with a brown sugar glaze instead of sprinkled sugar.
All in all, a pretty good recipe that is easy to modify to your ideas about Thanksgiving. Although, in making it it reminded me of an old joke whose punchline is "Wrecked 'im? Damn near killed 'im!".